The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (356)

Discussions Replies Latest Activity

RE: Chocolate Panning

Hi, I am currently looking to start a small chocolate business by producing various type of panned chocolate.  I have done some research an…

Started by jeffrey chaow

1 Dec 17, 2012
Reply by Goran Vjestica

tempering choc too thick

Hi I've been a hobbyist chocolatier for a few years. I have an ACMC table top temperer. Two frustrations - when dipping with 65 percent Tch…

Started by Amy T

6 Dec 12, 2012
Reply by Brad Churchill

Need some clarification on how to process cacao properly

Hi everyone,   I've recently been doing research on how to properly process cocoa beans.  I use to think that truly raw was the way to go,…

Started by Ez

1 Dec 11, 2012
Reply by Sebastian

Looking for Business Consultant

For more than a year a go I open my first Chocolate "Boutique & Café" I am looking for a consultant to help me to develop the business…

Started by Waleed Hambishi

0 Dec 8, 2012

Yet Another Shelf Life Discussion - For The Holidays

Please forgive me if I've posted this in the wrong section. I've made ganache filled dark chocolate pralines/truffles/bon-bons and I'm supp…

Started by Greg Gould

5 Dec 2, 2012
Reply by Steve Whitman

Volume and weight of chocolate

Is there a way to work out mold size from weight? Essentially I am looking to have mold made for 75 grams and require a certain thickness.…

Started by Simon G

1 Nov 27, 2012
Reply by cheebs

Gianduja at home

Any tips for making Gianduja at home? I'm interested in getting something like the dark gianduja that Domori makes.

Started by Lane Wigley

19 Nov 25, 2012
Reply by Patti Humbert

Is it worth tempering gianduja?

Am I going to get a crystal structure with all the hazelnuts in there? They were in the conch for a few days so they are fully incorporated…

Started by Lane Wigley

3 Nov 25, 2012
Reply by Gap

Help - ganache won't set

Ok I am at a loss. I am making a very simple cinnamon/dark chocolate ganache the way I always do but for some reason it won't set at all. I…

Started by Katie Perry

0 Nov 17, 2012

Tempering Ganache

Having read numerous books and threads on the topic it seems that the consensus when making a ganache is to temper it on a marble slab as…

Started by Nick Henderson

2 Nov 16, 2012
Reply by Andrea Bauer


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