The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (360)

Discussions Replies Latest Activity

Tempered Chocolate over Untempered

This is definately going to brand me as a "newbie"... Is there any particular reason why I can't pan tempered chocolate over untempered? I…

Started by Colin Green

0 Jul 26, 2012

shelf life

 Hi everybody how much i appreciate all these discussion on the forum it is just awsome to see that there are simple solution sometines. My…

Started by corinne mendelson

0 Jul 20, 2012

Controlling Relative Humidity when Polishing Panned Chocolate

To get a good lustre on panned products I need to attain a Relative Humidity of aroung 45% and a temperature of around 17 degrees C. Howeve…

Started by Colin Green

2 Jul 4, 2012
Reply by Colin Green

Manually Enrobing

Does anyone have thoughts on "manually enrobing" product please? I am panning freeze dried strawberries and I'd like to do raspberries and…

Started by Colin Green

14 Jun 30, 2012
Reply by Colin Green

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

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