The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (360)

Discussions Replies Latest Activity

Cracking and crumbling ganache

I make my own recipes for many of my ganaches and I hand cut all of them for now.I have had some issues with some of the ganaches cracking…

Started by Cassie Stroup

6 Feb 18, 2012
Reply by Cassie Stroup

Traveling with truffles

We're visiting family and friends this weekend and both a visit to the TSA website and a phone call are not leaving me any clearer on how I…

Started by Kathryn James

4 Feb 17, 2012
Reply by Kathryn James

High Cacao content baking chunks?

Hello everyone. Although I've been a member of The Chocolate Life for some years, I believe this is my first post. I need help. I've starte…

Started by awriter

0 Feb 15, 2012

Chocolate Dipped Pretzel Rods

Hi  everyone! My name is Dragan, I am from Serbia (southeast Europe) and I would like to start small-scale production of chocolate dipped p…

Started by Dragan

1 Jan 22, 2012
Reply by Predrag Miladinovic

tempering machine for lemon curd????

I have a good friend who has a lovely cookie business called "Two Tarts" here in Portland. Amazing.wonderful cookies. We are in a small bus…

Started by Sarah Hart

12 Jan 20, 2012
Reply by Clay Gordon

Chocolates not releasing from PC molds

Hello, everybody, happy new year! :) I'm very new in chocolate making and was very happy when i found this website. I tried searching for s…

Started by Maja Zorga Dulmin

3 Jan 6, 2012
Reply by Maja Zorga Dulmin

Baking Chocolate

I'm interested in hearing whether or not chocolate makers who sell at fairs and festivals have had any success selling unsweetened baking c…

Started by Denise Brennan

2 Dec 31, 2011
Reply by Brad Churchill

faux chocolates

 A local shop is interested is selling my chocolates! However, they do not have airconditioning and do not have a refrigerator case in whic…

Started by Dawn-Marie Lambert

2 Dec 28, 2011
Reply by Andy Ciordia

Suggestions needed for spent raw cacao nibs

I've just made some chocolate vodka, soaking raw cacao in vodka for a week or so. The result is a rather nice, light brown, unsweetened cho…

Started by Mark Rogers

3 Dec 21, 2011
Reply by Clay Gordon

Molds

Sorry, but I have another question, AGAIN! My molds I made last night comes out of the mold with only a very light tap and, of course, the…

Started by Magrietha Hendrika du Plessis

9 Dec 20, 2011
Reply by Magrietha Hendrika du Plessis

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