Discover Chocolate and Live La Vida Cocoa!
Tips, Tricks, and Techniques (270)
| Discussions | Replies | Latest Activity |
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 Just bought my first tempering machine, any advice or tricks?Just bought the chocovision Revolation 1, yes I am just starting out and don't have a huge budget. Any advice, tricks or tips you can provi… Started by Dirke |
1 |
Jun 10, 2010 Reply by cheebs |
 Tips for clearing a chocolate-clogged drain?Our kitchen sink has started backing up on a regular basis. I try to get as much chocolate as possible into the trash so it doesn't wash do… Started by Malena Lopez-Maggi |
5 |
Jun 9, 2010 Reply by Malena Lopez-Maggi |
 Under-counter heating instead of refrigeration?Many people know that I advocate using under-counter refrigeration in chocolate kitchens whenever possible because work space always seems… Started by Clay Gordon |
0 | Jun 8, 2010 |
 moldingI'm using a 50 mm round disc mold, 12 cells and depositing with a syringe from a Rev 2. It starts pulling away from the outside and moves t… Started by dale montondo |
2 |
Apr 7, 2010 Reply by dale montondo |
 Adding Own Ingredients.Hi,I naturally have thought of adding my own ingredients to a 99% couverture chocolate I can get hold of. Is this an easy thing to do i.e c… Started by Mark Wilton |
2 |
Mar 28, 2010 Reply by Mark Wilton |
 I need some advise on two piece chocolate molds.I am trying a two piece chocolate bunny mold for the first time and need someadvice on how to put the piece together to minimize the seam. Started by Sweet Morsels Toffee & Chocolate |
9 |
Mar 27, 2010 Reply by Sweet Morsels Toffee & Chocolate |
Molding question -- help!I molded chocolates today (using 2 different types of molds) and had the same problem -- a super fine separation between the top (what I ca… Started by Jennifer Thamer |
7 |
Mar 18, 2010 Reply by Jennifer Thamer |
 ALOHA ~ turning cacao beans and/or nibs into liquid for chocolate making ... techniques/equipment etc ~ MAHALOa l o h a dear ONES ~ I AM excited to learn how home chocolate makers are turning their nibs into cacao liquid that is ready to go into… Started by deedee devi |
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Feb 19, 2010 Reply by Brad Churchill |
Dealing with mold release marksI'm finding that all of my 1 oz bars are getting mold release marks once they are set up. I'm positive they are the artifact of slow/uneve… Started by Mike |
15 |
Feb 17, 2010 Reply by Mike |
 Chocolate for live art ? Where can I find wearable chocolate?I own a boutique event entertainment company with one of my concepts being chocolate tasting 101. I also create live dessert tables on whe… Started by Craig Sutton |
0 | Feb 15, 2010 |
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