The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (335)

Discussions Replies Latest Activity

Transportion of "delicate" cargo.

Hi Folks! It happens to be a warm August here and I happen to have the honors of making wedding favors for a friend's wedding. They came ou…

Started by Jacquie Schofield

4 Aug 20, 2010
Reply by Kerry

Will my drizzle make my chocolates fizzle?

Good Afternoon! Will my finished chocolates develep bloom if I drizzle with warm chocolate? Thanks for your help! Jacquie

Started by Jacquie Schofield

6 Aug 17, 2010
Reply by Jacquie Schofield

compressed air?

Hi folks. I'd like to do some experimenting with decorating molded chocolates. Specifically, I'm thinking of putting a drop of colored coco…

Started by Robyn Dochterman

8 Aug 15, 2010
Reply by Wendy Buckner

Untempered chocolate....what must I do?

Good Evening! I am a beginner in the "chocolate life". I think perhaps I am over my head in joining this site but I am hoping in doing so ,…

Started by Jacquie Schofield

2 Aug 11, 2010
Reply by Jacquie Schofield

Wholesale Packaging...quick!

I am about to start selling to a casino company and am faced with bulk packaging. They do parties for 600-1000 people all of the time and t…

Started by Rick Jordan

9 Aug 11, 2010
Reply by Jennifer Thamer

Just bought my first tempering machine, any advice or tricks?

Just bought the chocovision Revolation 1, yes I am just starting out and don't have a huge budget. Any advice, tricks or tips you can provi…

Started by Dirke

1 Jun 10, 2010
Reply by cheebs

Tips for clearing a chocolate-clogged drain?

Our kitchen sink has started backing up on a regular basis. I try to get as much chocolate as possible into the trash so it doesn't wash do…

Started by Malena Lopez-Maggi

5 Jun 9, 2010
Reply by Malena Lopez-Maggi

Under-counter heating instead of refrigeration?

Many people know that I advocate using under-counter refrigeration in chocolate kitchens whenever possible because work space always seems…

Started by Clay Gordon

0 Jun 8, 2010

molding

I'm using a 50 mm round disc mold, 12 cells and depositing with a syringe from a Rev 2. It starts pulling away from the outside and moves t…

Started by dale montondo

2 Apr 7, 2010
Reply by dale montondo

Adding Own Ingredients.

Hi,I naturally have thought of adding my own ingredients to a 99% couverture chocolate I can get hold of. Is this an easy thing to do i.e c…

Started by Mark Wilton

2 Mar 28, 2010
Reply by Mark Wilton

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