The Chocolate Life

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Tech Help (440)

Discussions Replies Latest Activity

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

Cocoa Butter Problem

Hi - first post here but I desperately need some help. We're having a problem with our cocao butter sticking in our molds and cannot figure…

Started by Lindsay Truffler

26 Oct 21, 2010
Reply by Hilmir Kolbeins

is it possible to set chocolate into jelly?

I've Been wondering wether i can set chocolate peices into jelly but fear that the liquid jelly will ruin the chocolate. Is there a way rou…

Started by mark

0 Oct 16, 2010

How detailed a list of ingredients should be?

I am getting ready to start working out of a market and one of the requirements is that I need to have on display my list of ingredients -…

Started by Andre Costa

7 Oct 4, 2010
Reply by Andre Costa

blending couverture

Hi all    I want to start blending different couvertures to create my own unique flavours and have a couple of questions relating to techn…

Started by peter guppy

6 Sep 24, 2010
Reply by Susan Van Horn

Leaky cordials and caramels

Just made my first batch of cherry cordials along with some salted caramels, they look great and everything but their gooey goodness is ooz…

Started by Dirke Botsford

4 Sep 8, 2010
Reply by Dirke Botsford


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