The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tech Help (440)

Discussions Replies Latest Activity

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 Botsford

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 Botsford

2 Jan 21, 2010
Reply by Dirke Botsford

Crystalization of sugar

Hello people, I have a question to a problem. I hope someone can suggest me how to proceed. I am trying to make butter fudge (mix of suga…

Started by Cesar Lovon

3 Jan 20, 2010
Reply by Mark Heim

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