The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (364)

Discussions Replies Latest Activity

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

Question on using double molds

I was thinking about trying out this double polycarbonate mould from Chocolate world: I'm familiar with regular (single…

Started by Kris Schoofs

5 Mar 19, 2012
Reply by david smith

Printed Chocolate Cracking Help!

Hi, I'm new to this site, thought i might get some help here, I got the Chocolate world magnetic molds, my prints on the chocolates end up…

Started by Helen S

1 Mar 19, 2012
Reply by david smith

Chocolate Transfer Sheets and Curved Molds

Has anyone got a trick or technique to use standard chocolate transfer sheets in a curved mold such as an easter egg or sphere mold?   I am…

Started by Andy Johnson

3 Mar 18, 2012
Reply by Joana whittingham

chocolate droplets

Hey Guys  I need to make chocolates shaped like droplets of water (3d).. to get the molds made here will work out too expensive. Any innova…

Started by Chirag Bhatia

0 Mar 11, 2012

At what stage to add lecithin

hi guys, I'm new to chocolate making can you'll please tell me when i should add the lecithin to the other ingredients?

Started by Chirag Bhatia

12 Mar 9, 2012
Reply by Chirag Bhatia

How does one make a living in the chocolate business?

One thing that all of us have in common is a passion for chocolate. It is important to find meaning in work and for some reason I find mean…

Started by Daniel Herskovic

17 Mar 4, 2012
Reply by Daniel Herskovic


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