The Chocolate Life

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Tech Help (436)

Discussions Replies Latest Activity

a very simple or a very complicated question, please help.

Hi Everybody, I'm getting prepared to start my small chocolate business. I'd really appreciate your help. I'm planning to use a Selmi Pl…

Started by Ozgur Goral

11 Aug 15, 2011
Reply by Solis Lujan

Why is it so difficult to do? (some time ago a question from Joanna Miles)

These are the provide guidelines for the tempering of couverture from Valrhona:   Optimized temperatures for a better use of the chocolate…

Started by Vercruysse Geert

4 Aug 14, 2011
Reply by Magrietha Hendrika du Plessis

The Business of Chocolate

Hi Everyone, Can someone tell me where I can find information on the business of chocolate?  I'm looking to learn: 1. How to choose a reg…

Started by Jeff Slaughter

13 Aug 6, 2011
Reply by Susan Van Horn

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


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


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