The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tech Help (435)

Discussions Replies Latest Activity

Hi every ss.

  Hi every body , I'm prety new on this sit . I really enjoy reading and learning from everybody's experiance in different filds of chocola…

Started by Benny Imani

0 Jan 19, 2011

Low Calorie Chocolate Idea

Well, I tried something the other day. And it didn't turn out quite as planned. Pretty simple but, I'm no chef so. I used cocoa powder, sw…

Started by corey lueneburg

1 Jan 19, 2011
Reply by deborah

Mechanized cutter for chewy centers

I want to make more chewy, nutty centers and a caramel cutter is just too much work. Does anyone know any machinery used for the cutting of…

Started by Melanie Boudar

10 Jan 7, 2011
Reply by Melanie Boudar

Aloha! Our bitter tasting product needs some guidance to turn tasty!

Aloha! Thank You for having us on the forum! Great to be here! We are choco-lovers albeit novices at working with this amazing medium.   My…

Started by Paradise Kava

6 Jan 5, 2011
Reply by holycacao

Hot Chocolate on a Stick

Hi. I am new here and by no means a chocolate maker. I am a chocolate melter. By trade I am a nurse, but dabble in making various treats, s…

Started by Jennifer Arvan

2 Jan 4, 2011
Reply by Jcandy

Electricity usage

Hi there,  We are in the process of getting all the information together to set up a small scale chocolate production facility.  What is t…

Started by Karlien

0 Nov 29, 2010

dipping machines...

Just a really stupid question.... Im contemplating buying a Hilliard Little Dipper but I dont want to do dipping, I want to do bars. Beside…

Started by Anthony Lange

14 Nov 27, 2010
Reply by Jeff Stern

cracked shells?

Just made two test batches of new truffles recipes, just dipped them and the shells are already cracking????? This has never happened befor…

Started by Dirke Botsford

4 Nov 22, 2010
Reply by Gap

Preservatives for longer shelf life

I am doing a consultancy for a chocolate store owner who is looking at adding preservatives to his fillings. Although this is totally again…

Started by Omar Forastero

1 Nov 4, 2010
Reply by cheebs

Valrhona Equatoriale 55% for molding

I´ve been using Callebaut 811 Natural vanilla for molding chocolate boxes and molded paralines. I´ve been looking at Valrhona Equatoriale 5…

Started by Hilmir Kolbeins

4 Oct 26, 2010
Reply by Vercruysse Geert


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