The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (360)

Discussions Replies Latest Activity

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

What is the best way to decorate with Gold Leaf?

I like to decorate my enrobed bon bons with gold leaf; however, I find that I have a hard time controlling it. I have tried using a pairing…

Started by Daniel Herskovic

1 Mar 22, 2012
Reply by Andrea Bauer

Chocolate pourer

I hand pour my chocolates into 2.5oz bars.  I use regular plastic molds.  Does anyone have a source of a piece of equipment that measures o…

Started by Kat

12 Mar 21, 2012
Reply by antonino allegra


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