The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (357)

Discussions Replies Latest Activity

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

Smaller scale chocolate production

I'm what might be called a 'micro-chocolatier', I have a small business that is growing and could grow much more if I stepped up my product…

Started by Linda Schiaffino

0 Sep 18, 2012

Modifying molds....

a picture of a cacoabarry mold being modified Starting to gear up for Christmas, and last year two molds really started to irritate me, bo…

Started by Edward J

11 Sep 17, 2012
Reply by Gap

adding spice/favour to chocolate

Hi all, I have been following thsi forum, learn a lot from every single post and blog post. however there is still one question in regards…

Started by Coreen Chua

0 Sep 16, 2012

How to storage/keep filled chocolate

Hi everybody!! I have a question for you.  Where should I storeg/keep filled chocolates with ganaches? In a fridge? I have to make arround…

Started by Esteban Iriart

0 Sep 14, 2012

Homemade Chocolate Shaker

I'm still only molding chocolates for friends, family and the occasional charitable event, but I found that even on a fairly small scale I…

Started by Teresa Craig

0 Sep 14, 2012

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