Discover Chocolate and Live La Vida Cocoa!
Tips, Tricks, and Techniques (270)
| Discussions | Replies | Latest Activity |
|---|---|---|
 First time tempering with the Revolation X3210So, just picked up a Revolation x3210 and am in the process of testing it on my first batch. Knowing that the low end was possibly not low… Started by Mike |
1 |
Jan 20, 2010 Reply by Mike |
 Online buying/selling?Hi chocolate lovers&producers! I have just started the Ecole Chocolat and have been looking at the web pages of several chocolate artis… Started by Kirsi Hyytiäinen |
18 |
Jan 12, 2010 Reply by Molly Drexelius |
 Question on the shelf life of raw chocolateI'd like to begin experimenting with making molded raw chocolates and I have some questions on shelf life/storage. I read on another websit… Started by Valerie |
0 | Jan 8, 2010 |
 chocoflex for ganacheI have a mess on my hands. I used the chocoflex silicone molds for my lavender ganache. They will not come out. Anyone have this happen to… Started by Louanne Vermette |
7 |
Jan 2, 2010 Reply by Mark Heim |
 longevity, how to make your chocolates last longer.I have cruised through the many discussions here and have not come across any bits on making chocolates last longer, maybe I haven't dug fa… Started by Dirke |
9 |
Dec 27, 2009 Reply by Bud Stockwell |
 Small, Cheap Shaker TableHere are some photos of a cheap and functional counter-top shaking table. That’s probably the socially correct term for this equipment. Whe… Started by Frank Schmidt |
3 |
Dec 25, 2009 Reply by Kerry |
 Shelf Life Questions...I have been wanting to try a few different types of ganache but shelf life / food poisoning / killing people issues has kept me from them..… Started by Lana |
12 |
Dec 8, 2009 Reply by Andy Ciordia |
 facts about the broma processhello y'all on chocolate life. Am still working on the broma process and still have some problems i would like to share with you. I would l… Started by kenneth mensah |
1 |
Nov 28, 2009 Reply by Clay Gordon |
 Insert - printing solutionsGood day. I need to print a very small run of inserts. These are the inserts people include in the boxes to tell which bonbon is which fla… Started by Andre Costa |
15 |
Nov 24, 2009 Reply by Jenny Zhan |
 How to reduce your cost in chocolate packagingHi All, Every Chocolate maker want to have their cost down, but have you tried to have your packaging boxes made in China? Actually, you wi… Started by Jenny Zhan |
0 | Nov 24, 2009 |
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