Discover Chocolate and Live La Vida Cocoa!
Tips, Tricks, and Techniques (270)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Dipped ginger-infused truffles cracking or streakingWhen I dip my ginger-infused truffles, the tempered chocolate sometimes cracks or streaks. I've reduced the amount of cracking by rolling t… Started by Nicole Gnutzman |
2 |
Sep 28, 2011 Reply by David Israel |
 Convection Oven and/or Coffee Roaster modifications/techniquesI am looking to be able to roast 35 to 50kg and, depending a bit on machinery I find, will decide between convection or drum roaster route.… Started by SteveB |
4 |
Sep 26, 2011 Reply by Brad Churchill |
 Fondant creamerI am wondering if theres a way to beat fondant other than just stirring by hand. I've seen some amazing equipment on savage brothers websit… Started by Michael Karren |
5 |
Sep 24, 2011 Reply by Mark Heim |
 kitchen aide panning machinehi folks. I am wondering if the kitchen aide panning attachment is worth the 575 they want for it ? I understand that it is not made by kit… Started by Matt Carter |
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Sep 24, 2011 Reply by Kerry |
Having trouble tempering on a new Chocovision X3210I am using a new X3210 I bought to temper milk chocolate and make bars - with not great success. The chocolate never came out perfectly te… Started by Geetha Panchapakesan |
1 |
Sep 20, 2011 Reply by JOE CREVINO |
Torte GlazeI am attempting to make a Nutella torte for my restaurant, I am layering chocolate cake and Nutella mousse (which is basically a tiramisu m… Started by Jon Gyles |
1 |
Sep 19, 2011 Reply by Sebastian |
 Temperer, bloom and advice...Greetings~ So my husband and I have started working in the kitchen of our new chocolate shop. We've made some wonderful ganaches and toffee… Started by Emily Woloszyn |
2 |
Sep 10, 2011 Reply by Emily Woloszyn |
Dipping ChocolatesHow do you get the chocolate thick when dipping chocolates. Someone told me to add a little bit of water when you are working the chocolat… Started by Michael Karren |
9 |
Sep 4, 2011 Reply by Richard Foley |
 Butter Ganache QuestionI'm increasing production of a butter ganache, and I'm concerned about the melted chocolate crystallizing on the sides of the mixing bowl. … Started by Craig Boreth |
7 |
Sep 4, 2011 Reply by Richard Foley |
Transfers on White Chocolate?Anyone having luck getting transfers to work consistently on white chocolate? I'm finding that the pre-crystallized white chocolate isn't… Started by Craig Boreth |
5 |
Sep 4, 2011 Reply by Richard Foley |
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