The Chocolate Life

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Tech Help (391)

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Achieving a super thin layer of chocolate on a hard center

Hi there everyone,   I am looking to get an very very thin layer of chocolate on to a hard center. By thin I mean super super thin, around…

Started by Brianna

2 Aug 21, 2013
Reply by Clay Gordon

Chocolate Airbrushing Issues, Not Always Siphoning

When we began we had a lot of luck looking through this site and egullet's forums, and a few blog articles found along the way for the begi…

Started by Andy Ciordia

2 Aug 21, 2013
Reply by Andy Ciordia

DIY Winnower

Hi all, I'm looking to build a winnower and have come across a few models posted on this site. I also have the blueprints of another winnow…

Started by Donny Gagliardi

11 Aug 21, 2013
Reply by Ben Rasmussen

Is my Cocoatown Melanger 12SL broken forever?

Help!  Because of a stupid misunderstanding (I wont get into the nitty gritty details, but it wasn't my smartest move) my Cocoatown 12SL me…

Started by Carrie

2 Aug 20, 2013
Reply by Clay Gordon

Shelf life of chocolate sauces

Hello! I have been trying to find a thread on chocolate/truffle/caramel/sauces shelf life issues and I am having a hard time. Does anyone "…

Started by Juliana Renno

1 Aug 20, 2013
Reply by Ruth Atkinson Kendrick

Rev1 Problems - won´t melt!

Good morning, everyone. I hope you are all well. I had not used my Rev 1 in a couple of years. Last Saturday I took it out and made a few b…

Started by Andre Costa

3 Aug 17, 2013
Reply by Esther L. Greenberger

Cooling Tables? Are there other options?

I am beginning to find myself making large batches of caramel slabs -- about 50 pounds a day.  To accomplish this I make about several smal…

Started by Daniel Herskovic

2 Aug 12, 2013
Reply by Clay Gordon

Fruit ganache query

I have a couple of fruit purée based ganaches in my assortment and I want to smooth them out for a more luxurious mouthfeel . I created the…

Started by Paul John Kearins

2 Aug 11, 2013
Reply by Paul John Kearins

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

12 Aug 10, 2013
Reply by Patti Humbert

New Cocoatown Melanger squeaks

I just got a brand new melanger from Cocoatown, and gave it a test spin with a very small amount of sugar. It squeaks SUPER loud. Any ideas…

Started by TC Conway

3 Aug 6, 2013
Reply by Steven Shipler


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