The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (356)

Discussions Replies Latest Activity

How many per hour

I think I have too many questions, but will you please help me AGAIN. I need to know how many "balls," whether it is truffles or fudge ball…

Started by Magrietha Hendrika du Plessis

6 Jul 19, 2011
Reply by Magrietha Hendrika du Plessis

chocolate fountain

I have just asked a question, but forgot about this one. When I read another post (Sephra chocolate) it reminded me. Can I use any chocolat…

Started by Magrietha Hendrika du Plessis

1 Jul 18, 2011
Reply by Magrietha Hendrika du Plessis

Industry standard wholesale discount percentage for chocolate confections?

I'm a new chocolatier and have an opportunity to sell my chocolate confections wholesale. Is there an industry standard wholesale discount…

Started by Nicole Gnutzman

2 Jul 18, 2011
Reply by Nicole Gnutzman

Tempering untempered chocolate

Hello Everyone,I have been tempering chocolate for truffles and bars with pretty decent success for about two years now. Recently, however,…

Started by Krysia

8 Jul 10, 2011
Reply by Nicholas Kennedy

Mycryo Powder

As you all know by now I am a complete newby, I have only used coating up to now. I am moving on to the real thing. What I would like to kn…

Started by Magrietha Hendrika du Plessis

8 Jul 5, 2011
Reply by Bayla Sussman

Barry Callebaut hard coatings

Hi everyone, I have a major problem. For reasons of economy I have to use the Callebaut hard coating to dip my fudge balls in. The problem…

Started by Magrietha Hendrika du Plessis

9 Jun 29, 2011
Reply by Magrietha Hendrika du Plessis

Precoating Chocolate

Ok, so I've been making pralines as an amatuer for some time now.  I have read countless books and have worked with hundreds of pounds of c…

Started by Lizzy Steffen

7 Jun 28, 2011
Reply by Cathy Kuepfer

White chocolate instead of cocoa butter on molds

Hello everyone!I'm new to working with chocolate, so sorry if this is an obvious question. I'm about to get some polycarbonate molds and I…

Started by Thomas T

10 Jun 27, 2011
Reply by antonino allegra

Coconut oil and chocolate smoothies

We make a variety of flavoured chocolate smoothies, (aka the poor man's truffle). We use a microwave to soften the coconut oil. Originally,…

Started by Cathy Kuepfer

1 Jun 24, 2011
Reply by Ice Blocks!

Questions regarding tempering & molding

Hi - I am relatively new to making chocolates and have learned through books and the internet. 80% of the time my chocolates turn out very…

Started by Jo-Ellen Fairbanks

9 Jun 23, 2011
Reply by Matthew W.


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