The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (356)

Discussions Replies Latest Activity

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


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

Caramel recipes and chocolate

I've been researching recipes for caramels for different chocolates and have been puzzled by an apparent difference in culinary opinions. …

Started by Roberta Landgren

2 Dec 8, 2011
Reply by Daniel Herskovic

Tempering Frustrations

Hello everyone!   My little chocolate shop has been open for about 4 months now, and all of a sudden, I'm having tempering issues. (Of cour…

Started by Jasmine Mead

7 Dec 2, 2011
Reply by Brad Churchill

Tempering and "keeping" in temper

I have only ever tempered small quantities for small batches of chocolate and this has been very successful and now need to produce larger…

Started by Nigel

3 Nov 29, 2011
Reply by Andrea Bauer

Questions about using a wheel based tempering machine with enrober

I have not had any experience in using these machines and wondered if someone could explain how the chocolate is changed over.  For example…

Started by Elaine Hsieh

12 Nov 21, 2011
Reply by George Trejo


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