The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (352)

Discussions Replies Latest Activity

Air Bubbles while enrobing

Can an enrobing machine cause air bubbles? or is it the chocolate itself?  I only notice it slightly when any product goes through the mach…

Started by Omar Forastero

0 Jun 5, 2012

Help with blank transfer sheets for printing on chocolate

I am sooo frustrated!! with the failure rate of the blank transfer sheets I would love to hear your experiences. From what I understand we…

Started by margaret

6 May 23, 2012
Reply by david roberts

First attempt at experimenting with chocolate - question!

Hi everyone, So, I'm interested in experimenting with chocolate, to see what I can do with it and if it's as interesting as I think it is.…

Started by James P

4 Apr 30, 2012
Reply by James P

Blending Chocolate

Has anybody mixed chocolate, for instance 1/2 milk chocolate and 1/2 54% chocolate to create a chocolate blend of 43% cacao or something si…

Started by David Peterson

0 Apr 18, 2012

Tempering help

I was wondering if you need to use seed chocolate to acutally temper? Could you temper the whole batch? like say i bring the whole 5lbs of…

Started by Malcolm Tiu lim

2 Apr 16, 2012
Reply by Brad Churchill


I would like to create a menu of my chocolates that features a picture of each flavor as well as have pictures of my chocolates on the webs…

Started by Jo-Ellen Fairbanks

3 Apr 13, 2012
Reply by Robyn Wood

Personalising CHocolate Packaging

Today I am researching digital foil printers to personalise our corporate and wedding chocolate boxes. We get orders for anywhere between 5…

Started by Holly Grattan

2 Apr 10, 2012
Reply by Holly Grattan

Makig transfer sheets with acetates and cocoa butter

Hi, this is my first time in this forum. We are starting a small factory, I always read your posts and comments, its been very helpful!. We…

Started by Maria Beatriz Damas

12 Apr 9, 2012
Reply by Gap

Adding flavor to tablets

Hello, Just curious if anyone has a good idea for tips on flavoring tablets/bars.  I am experimenting with freeze dried powders, and that…

Started by Stu Jordan

1 Apr 1, 2012
Reply by Davy Asnong

Molded Chocolates - Tempering and Bloom

Hello everyone, After reading through everything I could find online, I still can't find a solution to this strange issue I've been havin…

Started by Jasmine Mead

2 Mar 29, 2012
Reply by Kerry


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