The Chocolate Life

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Tech Help (417)

Discussions Replies Latest Activity

Whats going on with my chocolates?? Quality Control-Appearance concerns

I was hoping that some of you could chime in on what is happening on my chocolates.  I have been in business for 4 years in the SAME locati…

Started by Jennifer Davis

9 May 14
Reply by Jennifer Davis

Why does chocolate overcrystalize

I was working with my chocolate and today it got thick after I prepared 8 pranlines mold. I blasted it with the heatgun and it was still th…

Started by Hilmir Kolbeins

7 May 14
Reply by Sebastian

CocoaTown Belt Shredding

I just used my CocoaTown ECGC-65A for the first time last week and ended up with black powder all over the floor and under the bowl that ap…

Started by Nichole Warner

8 May 13
Reply by Nichole Warner

Conche question

Can anyone tell me the gap size between the blades and wall of a Frisse or Thouet type conche? Thanks

Started by Mike

2 May 13
Reply by Mike

? I have a Hillard's Dipper

I bought this Dipper, have had nothing but problems. Is it me? Has anyone had problems?  Can't seem to keep it in temper, have had to ,  we…

Started by Maggie Prittie

2 May 8
Reply by Clay Gordon

Adding Soy Lecithin

HI Everyone. I have a question regarding soylecithin. I know that it is a thinning agent and is used very less amount around 1% but want to…

Started by Balpreet Singh

6 May 5
Reply by Balpreet Singh

New category suggestion: "Science"

Clay, Would you be able to add a new category called "Science"?  This would be a place to discuss all of the scientific aspects of cacao an…

Started by ChocoFiles

2 May 3
Reply by ChocoFiles

Chocolate Tempering Machine

Hi everyone, I am looking for a small - med size tempering machine, any advice! Thanks, Siham

Started by Siham Abdel-naby

5 Apr 30
Reply by Giuseppe

How to calculate how much chocolate enrobing for each bonbon?

Hi there, If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for…

Started by him

4 Apr 27
Reply by him

Dutch-process chocolate

I know that the 2 main ingredients for dutching are Chocolate, alkalizing agent. Dutch-process cocoa powders and chocolate liquors are trea…

Started by TerryHo

3 Apr 27
Reply by Sebastian


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