The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (352)

Discussions Replies Latest Activity

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

What is the true melting temperature for tempering?

I read about tempering in different resources and I see different temperatures stated. For dark chocolate, some online articles say melt to…

Started by Or M

3 Apr 29
Reply by Or M

Making chocolate from cacao powder

What are your thoughts about making chocolate from cacao powder + cocoa butter + liquid sweetener? What is the resulting quality of chocola…

Started by Or M

1 Apr 29
Reply by Sebastian

Temper Machine and Chocolate Melter?

Do you need both a chocolate melter machine and a temper machine?  Or does the temper machine do the melting as well?

Started by Chocolate Woman

5 Apr 20
Reply by Chantelle Giardina

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