The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (360)

Discussions Replies Latest Activity

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

Selmi users in Southern California?

Hi all, posting to ask if there are any of you in the Southern California area that use a Selmi tempering machine who would be willing to l…

Started by Mike

6 Sep 1, 2011
Reply by Mike

Roasting Beans with a coffee roaster

Hi Chocolate friends! we just got a new roaster (for coffee) to be able to roast more beans. I'm starting my testings as it is much differe…

Started by antonino allegra

5 Aug 30, 2011
Reply by antonino allegra

Chocolate & Photography

Does anyone have experience with photographing chocolate ? I photograph my own pieces and they look pretty good, but I would love to get my…

Started by Katreece Montgomery

8 Aug 28, 2011
Reply by Glenn Knowles

Tempering for dipping

Me again, I have actually a few related questions. OK, first, if I am going to offer clients at a stall freshly dipped truffles rolled in w…

Started by Magrietha Hendrika du Plessis

3 Aug 14, 2011
Reply by Magrietha Hendrika du Plessis


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