Discover Chocolate and Live La Vida Cocoa!
Tech Help (299)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Sugar Free ChocolateHi All, we receive a lot of request of "sugar free" chocolate, most of them they refer to "use Agave syrup/crystals", but this is not what… Started by antonino allegra |
43 |
Oct 4, 2012 Reply by Sebastian |
 Has anyone used the NETZSCH chocolate machines?I have a small space (500sf) and want to do bean to bar chocolate making. I cannot seem to find the right assembly of traditional equipment… Started by Robert Cabeca |
25 |
Oct 4, 2012 Reply by Jason Whitney |
 I don't get it?I have 10lbs of tempered chocolate, I make a few bars and dip some truffles. With the rest I make bark and it all blooms? Tried it again...… Started by Dirke |
12 |
Oct 2, 2012 Reply by Brian Donaghy |
 Labeling Your ProductI familar with correct US product labeling requirments but I'm stumped on how to get my correct nutritional data and bar code strips ready… Started by Wendy DeBord |
7 |
Sep 29, 2012 Reply by Wendy DeBord |
 Selmi help pleaseIf anyone out there has a lot of Selmi know how, please help. End of day today my Top decided to call it quits. The machine was accidental… Started by Chocotoymaker |
2 |
Sep 18, 2012 Reply by Chocotoymaker |
Cooking milk powderSo i recently made a batch of 45% milk chocolate. The problem is that most people who tasted it said it had a raw(ish) milk taste to it, wh… Started by Chirag Bhatia |
12 |
Sep 13, 2012 Reply by Sebastian |
Wholesale prices?Hi I am currently writing a business plan for a new retail chocolate shop. This will be 180* from anything I've done but I am ready to make… Started by Maia Schneider |
6 |
Sep 11, 2012 Reply by Maia Schneider |
Adding heavy cream to chocolateIf I add heavy cream to my chocolate mixture for dipping will it go sour when your candy is left out for long periods of time? I want a mor… Started by Theresa Milz |
1 |
Sep 9, 2012 Reply by Sebastian |
 Troubleshooting the Chocolate on Butter ToffeeFor the past 3 months I've explored, enjoyed and been successful with a butter toffee. Where I consistently have issues is the chocolate l… Started by Andy Ciordia |
47 |
Sep 5, 2012 Reply by Ryan |
InvertaseI have been adding invertase to my fondants right before dipping to soften them. I add a couple of drops per 1 lb of fondant. I don't notic… Started by Michael Karren |
4 |
Sep 4, 2012 Reply by Mark Heim |
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