The Chocolate Life

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Tips, Tricks, and Techniques (360)

Discussions Replies Latest Activity

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

Truffle ganache recipe- can someone tell me if this is right?

Hi, I fairly new at making chocolate truffles but they are getting very popular. Basically at the minute the shelf life of my truffles are…

Started by Sarah Mander

3 Nov 6, 2012
Reply by Daniela Vasquez

hollow truffle molds

I'm new at this. Can anyone tell me where I can get molds to make hollow truffle shells?

Started by Louanne Vermette

6 Nov 1, 2012
Reply by Daniela Vasquez

Care and feeding of chocolate bar molds

Any tips on this front? I'm using some good polycarb molds. I can get it to work, but it's a pain to get them clean. I think I was told han…

Started by Lane Wigley

2 Nov 1, 2012
Reply by Greg Gould

Sunflower Lecithin

Hello! I would like to introduce ourselves as we are new members here.. We are a new, artisan chocolate company in Victoria BC created by…

Started by Pure Lovin Chocolate

2 Oct 24, 2012
Reply by Gap

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


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