The Chocolate Life

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Tech Help (431)

Discussions Replies Latest Activity

Blemishes on chocolate bars

I make dark chocolate bars and thin wavers in different sizes. The temper seems to be fine since the bars release nicely from the mold afte…

Started by Caroline White

7 Feb 18
Reply by Caroline White

Why my ganache was fail ???

I use chopped chocolate then pour hot cream in bowl stay at 1 minutes and then stir the chocolate mixture but some chocolate have not melt.…

Started by him

2 Feb 18
Reply by him

Static electricity and molds

I mold most of my chocolate and thus far have to wash each one with soap and water after every use to avoid left behind cocoa butter markin…

Started by Lee

2 Feb 17
Reply by Lee

Where can I find a lab that does AW testing?

I would like to have the water activity ,  or the AW, of my chocolate products tested. Do you know where I can find a lab that does this? I…

Started by Daniel Herskovic

1 Feb 13
Reply by Sebastian

Airbrush Colours from Chocolate World

Hi all, I ordered some Airbrush colours from chocolate world (see link below) thinking they were coloured  cocoa butter but they are not. T…

Started by Murielle Osborne

0 Feb 8

10 - 15 lb Chocolate Making Machine

Question : Is there a new , better improved chocolate making machine besides the 10 lb. one CocoaTown offers? I'm interested in purchasing…

Started by Journey Shannon

5 Feb 5
Reply by Ben Rasmussen

chocolate topping formulas for soft serve ice cream

Does anyone have an idea on how to make chocolate toppings for soft serve ice cream?  We would like to include a chocolate dip on our menu,…

Started by Nicole

1 Feb 4
Reply by Paul

Tempering machine advice

Hello :) We are a small handmade raw chocolate business ( in Melbourne Australia, looking to transition from tank meltin…

Started by Nikki Hillier

7 Jan 28
Reply by Nikki Hillier

lumpy chocolate

hello everyone.. i have a question regarding the chocolate i use.  I use belcolade mik chocolate and Im satisfied with the product.  Altho…

Started by Christine de Massis

1 Jan 21
Reply by Sebastian

Tempering machine with a wheel/dispenser

Hello everyone. I need assistance. I am opening a chocolate company mostly selling truffles and maybe bars later (when I can do bean to bar…

Started by Klassy

28 Jan 19
Reply by Ravi Goojha


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