The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (360)

Discussions Replies Latest Activity

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

Cooling Tunnels....

A very good article for those of us wanting to build a Chocolate Cooling Tunnel....

Started by Anthony Lange

0 Oct 12, 2010

Chocolate Wrappers

Hi All, Wondering if anyone can shed some light on the issue of wrapping. Traditionally, chocolate bars were wrapped in aluminium foil.  Bu…

Started by Anthony Lange

6 Oct 12, 2010
Reply by Judy D'costa

General Tempering Question

What is going on with my temper? When my dark chocolate sets up, it has great snap and is shiny yet I have swirls on chocolate as if I heat…

Started by Bud Stockwell

19 Oct 11, 2010
Reply by Bud Stockwell


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