The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (357)

Discussions Replies Latest Activity

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

Fondant creamer

I am wondering if theres a way to beat fondant other than just stirring by hand. I've seen some amazing equipment on savage brothers websit…

Started by Michael Karren

5 Sep 24, 2011
Reply by Mark Heim

kitchen aide panning machine

hi folks. I am wondering if the kitchen aide panning attachment is worth the 575 they want for it ? I understand that it is not made by kit…

Started by Matt Carter

7 Sep 24, 2011
Reply by Kerry

Having trouble tempering on a new Chocovision X3210

I am using  a new X3210 I bought to temper milk chocolate and make bars - with not great success. The chocolate never came out perfectly te…

Started by Geetha Panchapakesan

1 Sep 20, 2011

Torte Glaze

I am attempting to make a Nutella torte for my restaurant, I am layering chocolate cake and Nutella mousse (which is basically a tiramisu m…

Started by Jon Gyles

1 Sep 19, 2011
Reply by Sebastian

Temperer, bloom and advice...

Greetings~ So my husband and I have started working in the kitchen of our new chocolate shop. We've made some wonderful ganaches and toffee…

Started by Emily Woloszyn

2 Sep 10, 2011
Reply by Emily Woloszyn


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