The Chocolate Life

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Tech Help (412)

Discussions Replies Latest Activity

Drying out chocolate

I've recently started a chocolate company in Taipei, Taiwan. Perhaps a foolhardy venture since Taipei is famously hot and humid pretty much…

Started by Lee

5 Jan 10
Reply by Need beans

Choosing the automatic tempering machine and enrobing belt

Hello! I have a small factory. We produce about 15 tons of chocolate per year (truffles, enrobed pralines, moulding pralines etc.). Premium…

Started by Vladislav

6 Jan 8
Reply by Louise O' Brien

chocolate bar tempering problems

I've been having problems with making chocolate bars, I've been tempering the chocolate in my chocovision tempering machine and then pourin…

Started by sheena lange

0 Jan 6

small scale production machines?

I am building a commercial space to house my chocolate business and have many questions about machinery. While still a very small business,…

Started by beth campbell

2 Jan 4
Reply by Clay Gordon

Personalized Chocolate molds

Hello every body ,I am looking to know the best way to make personalized chocolate mold,with clean and clear result .10x in advance for you…

Started by Hassan Al Mallah

4 Jan 3
Reply by Hassan Al Mallah

Inclusions in a Savage

I have a savage unit.  I am using an inclusion for my chocolate.  However, in my dark chocolate this particular inclusion only floats to th…

Started by Diane Harrison

2 Dec 31, 2013
Reply by Diane Harrison

Cocoa Town Melanger - Sugar sticking to granite grinders

Hello! I Have been using a Cocoa Town Melanger for a few months now, to produce cacao paste and grind coconut sugar with chocolate. I am ha…

Started by Crucial Jade

2 Dec 17, 2013
Reply by beth campbell

Using a 110V Revolation 2 Machine in other countries with 220V

Hi, I recently purchased a used Revolation 2, 110/120V from Ebay. I have been advised to not use this machine with an outlet of 220V even…

Started by TheChocolateMan

2 Dec 15, 2013
Reply by Clay Gordon

Does anyone know how much money I need to start a small bean to chocolate bar shop.

I am passionate about chocolate and want to start a bean to chocolate bar shop in Maryland. I have no experience in the chocolate business.…

Started by Priscilla A

15 Dec 8, 2013
Reply by Priscilla A

Cleaning Chocolate Molds

I just made a batch of chocolates that taste great, but have bloom.  I am suspecting the problem is the molds were not properly cleaned as…

Started by Christina Durta

79 Dec 8, 2013
Reply by Shelley Fields


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