Discover Chocolate and Live La Vida Cocoa!
Tips, Tricks, and Techniques (270)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Problem unmoulding airbrushed chocolatesHi, I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35°C using a com… Started by Kris Schoofs |
2 |
on Wednesday Reply by Kris Schoofs |
 Best Drizzling Method?Hi! I'm a new candy maker and am entirely self-taught in regards to chocolate. My business is not chocolate focused, but I do use chocolat… Started by Laura B |
3 |
on Wednesday Reply by Laura B |
Washing StrawberriesCan anyone give me advise on the best way to wash & prepare strawberries before dipping them? Many Thanks, Karen Started by Karen Blueberry |
6 |
on Tuesday Reply by Karen Blueberry |
Where to buy transfer sheets (USA)I just started my explorations into making my own chocolates and I have been looking around for companies that sell transfer sheets and was… Started by Veronique |
6 |
on Monday Reply by Veronique |
 losing temper w/temperingJust starting out and am having a Very Challenging experience trying to temper properly! I bring the dark chocolate to 89 and it still does… Started by Maggie Prittie |
11 |
May 13 Reply by Andrea Bauer |
Where can I get a custom drying mat like the one below?This is a Godiva mat that the strawberries are drying on. Once dried the strawberries will have the Godiva imprint on the bott… Started by Kevin |
7 |
May 11 Reply by George |
 Outdoor marketWe need some advice. We were asked to be part of a new outdoor market that runs through Sept or Oct. How will we keep the chocolates from m… Started by Corey Meyer |
4 |
May 6 Reply by Andy Ciordia |
 Drink: Cold chocolate for a hot summerHi Everyone, I am offering chocolate drinks and I am struggling with the cold versions so I wanted to know if some of you have some good l… Started by Olivier L |
10 |
May 6 Reply by Andy Ciordia |
 Keeping chocolate in temperI use the seeding method for tempering (although I am tempted to try using a cold water bath instead) and am having difficulty keeping my c… Started by Nicole Gnutzman |
14 |
May 5 Reply by Mattias Blom |
CCB ProblemsI recently started attempting to use CCB for my chocolates. The biggest problem that I have been having with the CCB is the tempered chocol… Started by matt black |
0 | May 4 |
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