Tips, Tricks, and Techniques (268)

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European Distribution of Sustainable Packaging Our company, Distant Village Packaging, is seeking to add a distributor of specialty packaging (for Chocolate boxes) in Europe.Who sells st… Started by Rich Cohen	6	Jan 25, 2011 Reply by Rich Cohen
Chocolate machinery Dear Chocolate lovers! I am a chocolatier from Belgium. I am considering buying second hand equipment and would like to get your advise… Started by Benoît	0	Jan 19, 2011
Selling at farmer's markets... in the heat of summer? Hello! I am new on the list and enjoying reading all the posts on the forum. I'm trying to put together a plan to start selling my chocol… Started by Tracy Bradford	27	Jan 7, 2011 Reply by Lana
Caramel 'exploding' out of shell Hi folks. I am having trouble with some of my caramels. I have a slightly chewy caramel that is slabbed, precoated w/ dark chocolate, score… Started by Casey Hickey	2	Jan 5, 2011 Reply by Casey Hickey
Post-harvest methods and guidelines. As far as I know, post-harvesting, chocolates are then fermented,dried, sorted, and then bagged. The cacaos are then shipped to factories t… Started by Jeffry Lukito	7	Dec 24, 2010 Reply by Sebastian
I like to start chocolate company from bean to bar Hi i like to start chocolate company from bean to bar can any one guide me are give idea on this.please Started by Fazloor rahman	4	Dec 15, 2010 Reply by Fazloor rahman
The Three Temperature 'non' amigos.... Something I should imagine that has happened to most of us... I have a Rev2 machine for small trial batches and when it reads one temperatu… Started by Anthony Lange	1	Nov 26, 2010 Reply by Ruth Atkinson Kendrick
Problems with chocolate molds Hi all,In years past I have been able to use chocolate molds successfully. This year I am having problems, possibly because I switched tem… Started by Tien Chiu	7	Nov 23, 2010 Reply by Mark Hare
toffee (i know this is not chocolate, i figure somone has some experience) hello, its joe from blissful brownies again with another question. this time im making english toffee, and having problems with my butter s… Started by Joseph Patrick Williams	5	Nov 13, 2010 Reply by Sebastian
Specific heat capacity of chocolate Do you know what the specific heat capacity of chocolate is? This figure is so important for anyone wanting to make chocolate machinery a… Started by Anthony Lange	10	Nov 13, 2010 Reply by Anthony Lange