The Chocolate Life

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Tips, Tricks, and Techniques (364)

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More toffee questions...

I have been making quite a bit of toffee this holiday season and I certainly don't know everything when it comes to making this treat. I ha…

Started by Daniel Herskovic

1 7 hours ago
Reply by Ruth Atkinson Kendrick

How to make bacon and chocolate shelf stable?

I know we have all seen a lot of bacon and chocolate together in the past few years. Does anyone know how to make the bacon shelf stable wh…

Started by Daniel Herskovic

2 13 hours ago
Reply by Daniel Herskovic

adding cocoa butter when tempering

Hello:  I am new to chocolate and just read that it's possible to add cocoa butter when tempering to  make the chocolate more shiny and imp…

Started by Julie Lu

11 23 hours ago
Reply by TalamancaOrganicaCacao&Chocolate

Looking for inexpensive ways to stir caramel

Hello All.  We're starting to do a fair amount of caramel business and it's very time consuming stirring a batch of caramel for an hour or…

Started by John Duxbury

6 Dec 8
Reply by Marie Schorp

Thermoformed mold idea

Hey guys, I purchased custom molds from Tomric, and they look awesome. I am definitely happy with them apart from the bit of flexibility t…

Started by kyle wilson

2 Dec 4
Reply by kyle wilson

question about meltaway flaorings

Hi, I'm mostly a lurker here, now it's my time to post.  I'm a hobby chocolate dipper for few years, I've fairly experienced at what I do,…

Started by Seth A. Hager

0 Dec 4

praline finish

attached are 2 photos Im getting some real nice sheen on the praline, but theres also swirl what causes the swirl? any help appreciated ch…

Started by Alan Caldwell

0 Nov 16

Panning

I would like to learn if there is a standard recipe for panning. If any of you chocolatier would give me any instruction how panning works?

Started by Meira Neggaz

10 Nov 14
Reply by Domantas Uzpalis

praline paste storage

Hi, I made praline paste today for a specific recipe and have some extra.  How do I store it?  Room temperature? Fridge? Freezer?  Thanks,…

Started by Andrea Bauer

6 Nov 8
Reply by Goran Vjestica

Finished tempering question

I have a minrev tempering machine and I was using it during the summer months. It seemed that my chocolate would still come out soft and wo…

Started by Bryan

4 Nov 2
Reply by Bryan

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