The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (364)

Discussions Replies Latest Activity

piping caramel

Hello, I'm new here.  For a quick background, I'm an amateur dabbling in confections, mostly molded filled chocolates (truffles, bon-bons)…

Started by mirihn

3 Jan 22, 2013
Reply by Clay Gordon

Panning Ginger

Has anyone tried panning ginger? I have done two batches - one dark choc and the other milk. Using Sicao chocolate so it's very good chocol…

Started by Colin Green

2 Jan 16, 2013
Reply by Colin Green

wine fridge for chocolate storage

I have heard of people using a wine refrigerator for chocolate storage.  Does anyone do this, and how does it work out.  Thanks.

Started by mary amsterdam

2 Jan 14, 2013
Reply by mary amsterdam

Caramel Cutting

Hello, I have a question for all of you professionals.  How do you cut caramel into exact sizes consistently??  I see the rollers with the…

Started by Andy

4 Jan 13, 2013
Reply by mary amsterdam

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

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