The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (352)

Discussions Replies Latest Activity

Pectin

Hi everyone.   I feel like I haven't participated in the forums for ages... I have a quick question. I am looking into pectin, but there ar…

Started by Andre Costa

9 Oct 30, 2011
Reply by John Marshall

Help!! Is my thermometer wrong?

I cannot shout HELP!! loud enough. Can my thermometer be wrong? I am waiting for a infra red one, but until I have to use what I have. I am…

Started by Magrietha Hendrika du Plessis

29 Oct 25, 2011
Reply by Magrietha Hendrika du Plessis

Dipping cold centers

I have a caramel center that is very soft. It is very tasty so I would love to keep it as it is, but it is impossible to dip. I do not have…

Started by Magrietha Hendrika du Plessis

20 Oct 21, 2011
Reply by Magrietha Hendrika du Plessis

Decoration for moulded chocolates...

Hi, Recently I ran into a subtle yet great looking decoration for moulded chocolates at http://goo.gl/zhvNZ. Somehow they have managed to…

Started by Kris Schoofs

3 Oct 7, 2011
Reply by Kris Schoofs

painting solid chocolate...

Hi!   I'm thinking about a project, using food grad silicone molds to make 15mm scale chocolate buildings. what I'd like to do is then use…

Started by Ken Culver

1 Oct 7, 2011
Reply by Mark Heim

Airbrushing assitance?

Greetings...   Can anyone post some suggestions or information on airbrushing with cocoa butter? I have a bunch of colors from Tomric. I ha…

Started by Emily Woloszyn

8 Oct 4, 2011
Reply by Emily Woloszyn

Working with colored cocoa butter

I have been having some problems getting a consistent shine when attempting to make my own transfer sheets with colored cocoa butter. The c…

Started by Jonathan Doherty

0 Oct 1, 2011

Chocolate bar wrapper

Hi, Anyone have recommendations for finding a printer for chocolate bar wrappers? Should I be looking for something specific for profession…

Started by Geetha Panchapakesan

0 Oct 1, 2011

Suddenly having trouble with tempering again

I have been going on happily tempering my Valrhona and getting my truffles and molds all very beautiful, now suddenly it is not working. Th…

Started by Magrietha Hendrika du Plessis

1 Sep 29, 2011
Reply by Magrietha Hendrika du Plessis

Dipped ginger-infused truffles cracking or streaking

When I dip my ginger-infused truffles, the tempered chocolate sometimes cracks or streaks. I've reduced the amount of cracking by rolling t…

Started by Nicole Gnutzman

2 Sep 28, 2011
Reply by David Israel

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