Tips, Tricks, and Techniques (268)

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Discussions	Replies	Latest Activity
Learning Chocolate I have a couple questions for you experts out there. I am looking for a good Dutch process cocoa for the dark color. I am going to be doing… Started by Elaine Miller	0	Apr 13, 2011
Chocolate Tastings I'm going to be doing a series of Chocolate Tastings in the fall at stores that will be carrying my chocolates. I've never been to a formal… Started by Mike Thornton	2	Apr 12, 2011 Reply by Emay Wang
stone ground vs steel Hello, I have a small bean to bar company and currently use stone grindeurs on my nibs. I'm happy with the texture & flavor developme… Started by Tegan Hagy	2	Mar 19, 2011 Reply by Tegan Hagy
Some advise on using chocolate colours, shimmers and colour sprays Dear all, I am a newbie here and I need some advise. This is my very first discussion and I hope to contribute as and when I can. I got s… Started by Ankur Bhargava	0	Mar 18, 2011
Conching with Kenwood Mixers I have seen a couple of references to people using Kenwood mixers to conche cacao for product R&D. Anyone know what mixers are involved… Started by Ice Blocks!	5	Mar 5, 2011 Reply by Andal Balu
working with airbrushing with chocolate Is there anyone that would be willing to make youtube video on how to work with airbrushing, this is a topic I think is needed for us in re… Started by Hilmir Kolbeins	8	Feb 28, 2011 Reply by Sarah Scott
Box labels I'm getting close to launching my chocolate brand and I'm struggling with labels right now. Are there any tips for accommodating differing… Started by Valerie	6	Feb 27, 2011 Reply by Clay Gordon
90% Dark Chocolate- How can I use it? I recently acquired 90% and 100% chocolate. Is there a technique for adding sugar to them or does anyone have any suggestions on using thes… Started by Corey King	2	Feb 14, 2011 Reply by Corey King
Little nice shops in London selling chocolate bars Hi everybody, in about ten days I'll be in London for a week. I would like to present my chocolate bars to shops that could be interested i… Started by Corrado Meotti	3	Feb 13, 2011 Reply by Corrado Meotti
Ganache filled chocolates with an long shelf life Hello Everybody, I'm doing an internship at a manufacturing factory(retail) (long story short, that's the only option available for me in t… Started by Venita Irudayaraj	1	Feb 10, 2011 Reply by Lana