The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (352)

Discussions Replies Latest Activity

Savage Tabletop Firemixer to Temper?

A question for all of the Savage Bro experts. We own a Firemixer 14 Tabletop and we are looking at the 50lb Tabletop Temperer. The machines…

Started by Scott Daniels

2 Oct 23, 2012
Reply by Brad Churchill

Washing Beans after Ferment

Here is another technique I see a little of in cacao processing, mainly in cacao I get from Samoa and Fiji. So what they do is wash the bea…

Started by Tom

13 Oct 17, 2012
Reply by Tom

Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity

Sorry for the long title but these two topics seem to go hand-in-hand.  I was reading a discussion at another site about firming up a white…

Started by Jennifer Meyer

3 Oct 15, 2012
Reply by Larry

Invertase

I want to make a liquid caramel center for my dipped chocolates .... Anyone used invertase to do this ? Will it liquefy hard caramel?

Started by Paul John Kearins

0 Oct 6, 2012

BRIGHTNESS ON CHOCOLATE

Hi! My name is Esteban, from Argentina. I decided to post this discussion because I'd like to know if it is possible to apply lacca or some…

Started by Esteban Iriart

21 Oct 6, 2012
Reply by Sebastian

Bloom Resistance

I just finished reading about a technique that says raising the temperature of your finished chocolate to 89.6-95 F for 80 minutes can post…

Started by margaret

2 Oct 5, 2012
Reply by Sebastian

tempering problems

I am molding bars of dark chocolate and recently have starting having strange spots on the bars in only one place on each bar, but it moves…

Started by beth campbell

3 Oct 4, 2012
Reply by Daniela Vasquez

How do you do it?

80 year old, new member here with a question.. After melting chocolate for transferring it to molds, what methods or utensiles do you use t…

Started by Larry Jenkins

8 Oct 3, 2012
Reply by Donny Gagliardi

Bottom coating problem

Hi. We've been making chocolate-dipped graham crackers for awhile now, but we've recently run into a problem wherein the bottom coat separa…

Started by Elena A.

7 Sep 25, 2012
Reply by john

truffles-- making in advance

Hello -- I am a hobbyist, but have been contracted to make 300 truffles for a corporate party. Because of time and equipment limitations, I…

Started by Katie Perry

4 Sep 19, 2012
Reply by Beth Mansfield

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