The Chocolate Life

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Tech Help (391)

Discussions Replies Latest Activity

Aging chocolate

I've noticed chocolatiers mention that they age their product. Why would that be beneficial? Or is it marketing to put it in league with ot…

Started by James Cary

12 Oct 10, 2013
Reply by Josh Nise

Looking for help

Hi all Currently I make chocolates at home but I would like to start a bigger production   I would like to know if anyone know's how to ge…

Started by Laura Marion

3 Oct 10, 2013
Reply by Jennifer

Chocolate "breaks apart" :(

Hi! We make bean-to-bar chocolate, but our milk chocolate (39%) has begun to "break", like falling apart and it's not having a decent flow.…

Started by Daniela Vasquez

12 Oct 8, 2013
Reply by Brad Churchill

Reducing copper content for Chinese market standards?

I was speaking with the Asia rep of a chocolate company not too long ago, and he asked me if I might be able to get to the bottom of what h…

Started by Jessica Conrad

2 Oct 6, 2013
Reply by Jessica Conrad

Slightly out of my depth! :-0

Hello...first post here. I've decided to go into the chocolate bar business. I must confess I don't know a whole pile about chocolate other…

Started by Steve

10 Oct 1, 2013
Reply by Jeff Stern

Bar Codes

We need some help. We have a few markets interested in our product but require bar codes. What do you use? We have a Mac and it looks like…

Started by Corey Meyer

2 Sep 25, 2013
Reply by Ben Rasmussen

bloom from a peanut butter cup?

Hi everyone. I'm working on a new product that has a peanut butter cup sitting on top of a block of solid chocolate. I was surprised to fin…

Started by Amber Fawson

7 Sep 16, 2013
Reply by Kai Kronfield

Pottasium Sorbate or Sorbitol

hi, my name is Akua and i make handmade chocolates in Ghana. I would be grateful if anyone could help me with a question. I want to extend…

Started by Akua Obenewaa Donkor

2 Sep 5, 2013
Reply by Akua Obenewaa Donkor

How to get venues for my organic cocoa farm

How can I export my organic cacao to any interested .

Started by Emilio Perez

6 Aug 21, 2013
Reply by Sebastian

Adding cocoa butter to thin chocolate

Hi there, If I am looking to add cocoa butter to thin out and lower the viscosity of chocolate, does anyone know how much I can add before…

Started by Brianna

3 Aug 21, 2013
Reply by Ruth Atkinson Kendrick


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