The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tech Help (435)

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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

ACMC Tabletop Chocolate Tempering Machine Digital Temperature Readout 6 lb capacity

Hi, I'm very new to this chocolate making (apart from a little "playing with it as a hobby) Can anyone tell me more about the ACMC Tabletop…

Started by Magrietha Hendrika du Plessis

8 Jun 17, 2011
Reply by Magrietha Hendrika du Plessis

Lloveras Conches

Anyone out there with experience with Lloveras conches (Spanish made)? Please let me know if you have worked with them. Thanks!

Started by Jeff Stern

0 Jun 13, 2011

Packaging chocolate bars

Hi,   Is there such a thing as a small machine that will package chocolate bars in foil and paper wrappers? What I've seen online is huge m…

Started by Geetha Panchapakesan

0 Jun 12, 2011

What does it really cost to set up a bean to bar chocolate factory?

This is in response to another discussion that was started over in the Classifieds group asking about the cost of setting up a small confec…

Started by Clay Gordon

7 Jun 7, 2011
Reply by Samuel Maruta

Renting kitchen space by the hour?

Hello Chocolate Lifers ;^) I'm a new subscriber, starting a chocolate business, and have tons of questions to ask. I'm in New Mexico, where…

Started by Steve Whitman

5 Jun 2, 2011
Reply by Steve Whitman

can unsweetened baking chocolate be used for tempering?

can unsweetened chocolate be used for tempering? i love daaaark chocolate, 90+% for daily consumption. however, i dont eat sugar, and the d…

Started by darkandbitter

5 May 28, 2011
Reply by darkandbitter

I'm so new at this that.......

I didn't know melting cocoa butter with sugar and powder only causes a nice layer of butter over your sugar and powder....   So.... any way…

Started by Daniel Mundschau

0 May 12, 2011

Cacao conundrums

Hola to all living the la vida cocoa,  Although this discussion title would be appropriate for fascinating debate about the positive/negati…

Started by Joseph Davies

1 May 3, 2011
Reply by Carlos

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