The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (354)

Discussions Replies Latest Activity

After action report on my first attempt at Caramels

I finally took a shot at caramels yesterday. For staters, I like to cook as a hobby, I like chocolate but I haven't done much by way of can…

Started by Walt Moody

20 May 24
Reply by Clay Gordon

adding liquor to caramel

Has anyone tried adding liquor to a batch of caramel?  I'm thinking of Christmas (can't believe I'm thinking about it already) and adding r…

Started by Nicole

8 May 24
Reply by Daniel Herskovic

Vendome Copper Kettles

Just over 100 years go Vendome copper and brass work's was established. They build brewing and distilling equipment. Then along came prohib…

Started by junior Horn

0 May 18

Starter cultures for fermentation

I have heard that Barry Callebaut is working with starter cultures for their fermentation that gives great and consistent results for their…

Started by Tibor Baan

7 May 14
Reply by Sebastian

Keeping from blooming ~ in silicone molds

Does lecithin help chocolate keep its temper? Or is there anything that helps prevent bloom? I use silicone molds and the chocolate starts…

Started by Juliana Desmond

2 May 12
Reply by Juliana Desmond

Adding Rum into chocolate truffles

Hi guys,  great to know you all. I just like to know how  truffles were made with rum ? Do you add the rum into cream mixture of milk/dark…

Started by jeff goh

2 May 11
Reply by jeff goh

cooker for jelly and pate de fruit with removable bowl

Hello their I am looking for an alternative to my Kenwood cooking chef that can handle about 6 times the amount I can make with the cookin…

Started by Jonas Hoekman

0 May 7

how to intensify flavor for pate de fruit

i am developing a honeybell pate de fruit (type of tangerine). i used a boiron recipe for orange pate de fruit, but it was too sweet. Could…

Started by mike johnson

2 May 7
Reply by Jonas Hoekman

belgian endives filling

Hello, I have the following problem: For months now, I have my mind set on making a chocolate with a Belgian endives filling. I have made a…

Started by An Vertonghen

4 May 6
Reply by Clay Gordon

Content of alcohol in recipe

Does anyone knows how to calculate percentage of alcohol in the recipe. The truffles that we make have 35oz of syrup and 10.5oz of 40% ABV…

Started by Arthur Shapiro

1 May 4
Reply by Jonathan Edelson


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