The Chocolate Life

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Tech Help (423)

Discussions Replies Latest Activity

increase chocolate percentage

Hi to everyone! I'm chocolatier turned lately chocolate maker. Making chocolate is an amazing experience: so many variable, so many options…

Started by antonino allegra

2 Aug 3, 2011
Reply by antonino allegra

Slab truffle issues

Hi there -- This weekend I made slab/cut style truffles rather than the traditional round style I am used to and I ran into a few issues th…

Started by Katie Perry

10 Aug 2, 2011
Reply by Andrea Bauer

Adventures with Colored Cocoa Butter

I'm having a bit of an issue with colored cocoa butter. I'm splattering it on a chocolate bar mold, letting it set (about 20 minutes), then…

Started by Robby Booth

6 Jul 31, 2011
Reply by Richard Foley

Melted Chocolate

I just received an order through UPS and half of the order was melted. My question is; will refrigeration bring it back to normal, and will…

Started by Richard Firstner

2 Jul 15, 2011
Reply by Richard Firstner

Wastage

Sorry, me again. I was wondering if there is a industry standard on wastage as far as the chocolate goes. I mean the whole tempering and di…

Started by Magrietha Hendrika du Plessis

2 Jul 5, 2011
Reply by Magrietha Hendrika du Plessis

Making liqour out of Cacao

Does anyone have a good recipe on how to Make an alcoholic Cacao liquor? Would love to test out some drinks from cacao to possibly make li…

Started by Edwin D.

0 Jul 3, 2011

Technical Melting Temperatures - Part 2

Greetings, I had posted this before and had recieved several great responses to it, however, there are no posts in the discussion any longe…

Started by Robert Cabeca

0 Jun 28, 2011

West Coast of Costa Rica: good for growing Caco Plants ?

Dear Chocolatereres;   My dear friend in Red Hook has some property, along with a group of American Ex Pats, in Western Costa Rica, just so…

Started by Dr D B

3 Jun 24, 2011
Reply by cheebs

Some basic questions

Hello !   Firstly, thank you for this site and for this forum ! It's so useful for us! We are new to making chocolates and we would like to…

Started by Maria

1 Jun 19, 2011
Reply by Richard Foley

alternative to mycryo

Can regular cocoa butter be used in place of Mycryo? For instance, to set a fruit mousse or a cold cheesecake. Instead of using gelatin I h…

Started by Tom Early

5 Jun 19, 2011
Reply by antonino allegra

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