The Chocolate Life

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Tech Help (409)

Discussions Replies Latest Activity

Chocolate will not release from the mold

Very basic question, but this is the first time this happens to me. I am making filled bonbons and I am using two brand new magnetic molds…

Started by Andre Costa

4 Sep 22, 2009
Reply by Andre Costa

chocolate panning

Does anyone know how I can prevent the preglazing stage of chocolate panning from reducing the crunchiness of the nut. I am thinking of eli…

Started by Jay

1 Sep 14, 2009
Reply by Kerry

Chopping Chocolate

I have a small business where I manufacture and sell a line of brownies. I've been using blocks of chocolate, shaving them and then melt wi…

Started by Todd Kelly

1 Sep 2, 2009
Reply by cheebs

Effect of Oxidation on Chocolate

I am doing an experiment to find the amount of calories in different types of chocolate, and one of my variables is oxidation. I was wonder…

Started by Amanda Wang

0 Aug 6, 2009

Technical Melting Temperatures

Greetings, I have seen varied information that relates to the actual temperature "Chocolate" really begins to melt. The temperatures I have…

Started by Robert Cabeca

0 Aug 2, 2009

Hose for Panning Chocolate

Hello, I am having success panning small batches with laboratory rotating pans and a medium size melter/temperer (200lbs). What hoses are…

Started by Paul Mosca

7 Jun 21, 2009
Reply by Kerry

Chocolate Fountain

Hi everyone! I need help and advice on running my chocolate fountain. At a recent event - my Belgian milk chocolate was not it's usual flow…

Started by Michelle Sciberras

8 Jun 16, 2009
Reply by Ilana

Dry Cocoa Bean to Cocoa liqueor ratio

Hi, I'm new here and have a question. Does anyone know how much cocoa liqueor is gained after roasting, winnowing and grinding 1kg of dried…

Started by David Flemming

4 Jun 5, 2009
Reply by David Flemming

Growing Cacao Trees

I just bought a few cacao tree plants and my plan is to build a hothouse and grow them into full trees...hopefully with fruit! Where can I…

Started by Limor Drucker

1 May 31, 2009
Reply by Clay Gordon

Fermenting small batches of cacao in a controlled temperature oven

I am currently fermenting a small batch of trinitario beans (1816 g) in an oven set at 100 deg F. Today (day two) I added some bakers yeast…

Started by Robert Osgood

3 May 26, 2009
Reply by Robert Osgood

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