The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (335)

Discussions Replies Latest Activity

Caramel 'exploding' out of shell

Hi folks. I am having trouble with some of my caramels. I have a slightly chewy caramel that is slabbed, precoated w/ dark chocolate, score…

Started by Casey Hickey

2 Jan 5, 2011
Reply by Casey Hickey

Post-harvest methods and guidelines.

As far as I know, post-harvesting, chocolates are then fermented,dried, sorted, and then bagged. The cacaos are then shipped to factories t…

Started by Jeffry Lukito

7 Dec 24, 2010
Reply by Sebastian

I like to start chocolate company from bean to bar

Hi i like to start chocolate company from bean to bar can any one guide me are give idea on this.please

Started by Fazloor rahman

4 Dec 15, 2010
Reply by Fazloor rahman

The Three Temperature 'non' amigos....

Something I should imagine that has happened to most of us... I have a Rev2 machine for small trial batches and when it reads one temperatu…

Started by Anthony Lange

1 Nov 26, 2010
Reply by Ruth Atkinson Kendrick

Problems with chocolate molds

Hi all,In years past I have been able to use chocolate molds successfully.  This year I am having problems, possibly because I switched tem…

Started by Tien Chiu

7 Nov 23, 2010
Reply by Mark Hare

toffee (i know this is not chocolate, i figure somone has some experience)

hello, its joe from blissful brownies again with another question. this time im making english toffee, and having problems with my butter s…

Started by Joseph Patrick Williams

5 Nov 13, 2010
Reply by Sebastian

Specific heat capacity of chocolate

Do you know what the specific heat capacity of chocolate is?   This figure is so important for anyone wanting to make chocolate machinery a…

Started by Anthony Lange

10 Nov 13, 2010
Reply by Anthony Lange

Shelf Life

Is there a shelf life to colored cocoa butter and can colored cocoa butter go bad? Or does it just bloom? Is there any special way I should…

Started by Sue

1 Nov 9, 2010
Reply by Sebastian

Shipping Chocolates in Hot Climates

Hi, Does anyone have any knowledge of posting chocolates in high temperatures? We are located in Sydney, Australia and would like to start…

Started by Natan Nadas

6 Oct 17, 2010
Reply by Natan Nadas

Biting off more apple than I can chew?

Hi there. Amateur chocolatier looking for advice from the experts. : ) I am making another round of wedding favors that consists of gourmet…

Started by Jacquie Schofield

1 Oct 12, 2010
Reply by Sarah Scott

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