The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (360)

Discussions Replies Latest Activity

Chocovision Rev 1not tempering chocolate

Hi, I am another newbie looking for information on tempering machines. I am a novice and apparently love to torture myself...but before I p…

Started by Susan Miller

3 Jan 3, 2013
Reply by Brad Churchill

Opening a new candy shop, and could use advice

Hello, everyone!  I am a long-time lurker, and have always been impressed with the expertise of the members, so I am finally posting.  :)  …

Started by Meg Randall

9 Jan 1, 2013
Reply by Larry

Do I need to store my home made gianduja in the refrigerator?

I'm making gianduja for gifts. It has cacao liquor, hazelnut praline (nuts and sugar), and white chocolate (couldn't get cocoa butter on ti…

Started by Lane Wigley

3 Dec 20, 2012
Reply by Scott

Creating Detailed Moulds

We are a small specialist chocolate maker in Melbourne Australia. We specialise in custom moulded chocolates featuring company logos and ot…

Started by Graeme Bulluss

6 Dec 19, 2012
Reply by Kane Dijkman

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


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