Discover Chocolate and Live La Vida Cocoa!
Tips, Tricks, and Techniques (270)
| Discussions | Replies | Latest Activity |
|---|---|---|
 chocolate fountainI have just asked a question, but forgot about this one. When I read another post (Sephra chocolate) it reminded me. Can I use any chocolat… Started by Magrietha Hendrika du Plessis |
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Jul 18, 2011 Reply by Magrietha Hendrika du Plessis |
 Industry standard wholesale discount percentage for chocolate confections?I'm a new chocolatier and have an opportunity to sell my chocolate confections wholesale. Is there an industry standard wholesale discount… Started by Nicole Gnutzman |
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Jul 18, 2011 Reply by Nicole Gnutzman |
Tempering untempered chocolateHello Everyone,I have been tempering chocolate for truffles and bars with pretty decent success for about two years now. Recently, however,… Started by Krysia |
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Jul 10, 2011 Reply by Nicholas Kennedy |
Mycryo PowderAs you all know by now I am a complete newby, I have only used coating up to now. I am moving on to the real thing. What I would like to kn… Started by Magrietha Hendrika du Plessis |
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Jul 5, 2011 Reply by Bayla Sussman |
Barry Callebaut hard coatingsHi everyone, I have a major problem. For reasons of economy I have to use the Callebaut hard coating to dip my fudge balls in. The problem… Started by Magrietha Hendrika du Plessis |
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Jun 29, 2011 Reply by Magrietha Hendrika du Plessis |
 Precoating ChocolateOk, so I've been making pralines as an amatuer for some time now. I have read countless books and have worked with hundreds of pounds of c… Started by Lizzy Steffen |
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Jun 28, 2011 Reply by Cathy Kuepfer |
White chocolate instead of cocoa butter on moldsHello everyone!I'm new to working with chocolate, so sorry if this is an obvious question. I'm about to get some polycarbonate molds and I… Started by Thomas T |
10 |
Jun 27, 2011 Reply by antonino allegra |
 Coconut oil and chocolate smoothiesWe make a variety of flavoured chocolate smoothies, (aka the poor man's truffle). We use a microwave to soften the coconut oil. Originally,… Started by Cathy Kuepfer |
1 |
Jun 24, 2011 Reply by Ice Blocks! |
Questions regarding tempering & moldingHi - I am relatively new to making chocolates and have learned through books and the internet. 80% of the time my chocolates turn out very… Started by Jo-Ellen Fairbanks |
9 |
Jun 23, 2011 Reply by Matthew W. |
getting cocoa liquor with a corona grinderHi, I am having trouble producing cocoa liquor/paste from roasted, winnowed beans with my corona grinder. It is only grinding it into co… Started by Benjamin Harding |
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May 26, 2011 Reply by Samuel Maruta |
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