The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tech Help (391)

Discussions Replies Latest Activity

Graphic for Business

I created my own graphic for my business, but need to find a graphic artist that can convert it from a paint file to a illustraor file in o…

Started by Danielle

4 Mar 31, 2010
Reply by Andre Costa

the broma process ebook for downloading

hello members of chocolatelife, Am back again, sorry to take some of your time. Am really having a hard time with my broma process project.…

Started by kenneth mensah

1 Mar 30, 2010
Reply by Clay Gordon

Mixing two chocolates together and color question

I have a couple of questions on Milk chocolate.1) I am using Callebaut Milk and what I find is when I temper it the resulting color is ligh…

Started by Dirke

3 Mar 20, 2010
Reply by dale montondo

Chocolate Silk Screen Supplies

Can someone please help me locate a source for chocolate/pastry silk screen supplies. I want to make or buy custom screens. I saw that Chef…

Started by Christina Durta

13 Mar 12, 2010
Reply by Kerry

Bar Packaging

I wholesale truffles, bon bons, and other confections.  I have recently received requests for specialty bars.  I am not sure where to start…

Started by Brad Payton

0 Feb 26, 2010

Prefamac Molding Machine

I recently bought used 60lb molding machine made by Prefamac. Everything seems to work except the most important part.  It doesn't hold tem…

Started by Brad Payton

2 Feb 26, 2010
Reply by Brad Payton

Equipment Suggestions

Greetings!I became involved in Specialty coffee bean roasting a year and a half ago and have been interested in roasting and processing cac…

Started by Charlie

1 Feb 16, 2010
Reply by Brad Churchill

Local Regulations for opening a Chocolate Shop. Kitchen- Yes or No?

My wife and I are looking at leasing real estate to open our chocolate shop. The question is this: Are we bringing in a "kitchen." We will…

Started by Pierre (Pete) Trinque

14 Feb 5, 2010
Reply by Wendy Buckner

Organic Certification

I am making organic chocolates, just starting up renting restaurant space at off times to make them.  I am looking for space and will want…

Started by B

0 Feb 4, 2010

Shells & fillings

So I poured some tempered chocolates into the molds, let them set everything was going great. Added the filling that was room temp and now…

Started by Dirke

2 Jan 21, 2010
Reply by Dirke

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service