The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (356)

Discussions Replies Latest Activity

Filling Multiple Molds

This is probably a stupid question but I thought I'd run it by you experts anyway! Is there any reason why you couldn't fill multiple mold…

Started by Nick Henderson

2 Jun 28, 2012
Reply by Robyn Wood

Question Regarding Chocolate Transportation

We want to sell chocolates online. However, not able to figure out if chocolates can survive for 48 hours even with gel ice. I have tested…

Started by Sam

2 Jun 22, 2012
Reply by Sam

The Malting Process as it Relates to Cacao Fermentation

I have read now in a few places that the best chocolate is made from fermented beans that were left in the pods for about 4 days after pick…

Started by Tom

10 Jun 19, 2012
Reply by Robert Graham Erdman

Can anyone tell me the technique that Chapon use to print image on chocolate?

Hi All, I bought this chocolate watch from Chapon in Paris. It's 7.5 euros and only 9g. It had a photo of Audrey Hepburn printed on it. Ca…

Started by Mint

5 Jun 12, 2012
Reply by Virgilio Rubini

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


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