The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (357)

Discussions Replies Latest Activity

90% Dark Chocolate- How can I use it?

I recently acquired 90% and 100% chocolate. Is there a technique for adding sugar to them or does anyone have any suggestions on using thes…

Started by Corey King

2 Feb 14, 2011
Reply by Corey King

Ganache filled chocolates with an long shelf life

Hello Everybody, I'm doing an internship at a manufacturing factory(retail) (long story short, that's the only option available for me in t…

Started by Venita Irudayaraj

1 Feb 10, 2011
Reply by Lana

Chocolate machinery

Dear Chocolate lovers!   I am a chocolatier from Belgium.   I am considering buying second hand equipment and would like to get your advise…

Started by Benoît

0 Jan 19, 2011

Selling at farmer's markets... in the heat of summer?

Hello!  I am new on the list and enjoying reading all the posts on the forum.  I'm trying to put together a plan to start selling my chocol…

Started by Tracy Bradford

27 Jan 7, 2011
Reply by Lana

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

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service