The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (364)

Discussions Replies Latest Activity

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

Dipping Chocolates

How do you get the chocolate thick when dipping chocolates.  Someone told me to add a little bit of water when you are working the chocolat…

Started by Michael Karren

9 Sep 4, 2011
Reply by Richard Foley

Butter Ganache Question

I'm increasing production of a butter ganache, and I'm concerned about the melted chocolate crystallizing on the sides of the mixing bowl. …

Started by Craig Boreth

7 Sep 4, 2011
Reply by Richard Foley

Transfers on White Chocolate?

Anyone having luck getting transfers to work consistently on white chocolate?  I'm finding that the pre-crystallized white chocolate isn't…

Started by Craig Boreth

5 Sep 4, 2011
Reply by Richard Foley


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