The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (364)

Discussions Replies Latest Activity

Small Scale New/Used Chocalate making Equipment!

Help! We are embarking on a new journey! We have grown Cacao in the Dom. Rep. for years and are now looking into the "bean to bar" market.…

Started by Justin Brooks

0 Sep 6, 2009

Ethical and Delicious Unsweetened Chocolate?

Hi Everyone, I use unsweetened chocolate in a few recipes I make. I use Callebaut but as I become more aware of abuses of chocolate workers…

Started by MichaelKeshet

5 Jul 13, 2009
Reply by Rodd Heino

Basics for Panning Chocolates

I was told that there is a great article in Manufacturing Confectioner about the Basics of Panning Chocolates. Unfortunately, when I google…

Started by Mindy Fong

7 Jul 10, 2009
Reply by Ashish Kumar Mishra

Making a hard Chocolate topping for brownies

I make a chocolate topping for my brownies my melting chocolate chips and then spreading it over the brownies. I then stick the brownies in…

Started by Todd Kelly

2 Jun 17, 2009
Reply by Mark Heim

Getting customers in the door

Fellow shop owners, what have been the most effective and cheap/free ways to get customers to your store? It's time to pay rent and I'm fe…

Started by Malena Lopez-Maggi

8 Jun 15, 2009
Reply by Brad Churchill

custom made chocolate

hi all i want to know haw i can make custom made mould to emboss the name or logo on the chocolate same (totally chocolate) company and wi…

Started by Saeed bostani

12 Jun 4, 2009
Reply by Saeed bostani

Tempered Chocolate

Hi I'm new here,hope to get more knowledge about chocolates. Have a question, I have a bulk order to complete,was wondering if can I temper…

Started by Keerran

16 Jun 2, 2009
Reply by Keerran

Interesting Product/Business Ideas in the Current Economy

I received an e-mail today that caught my eye as a creative way to sell chocolate in this economy - and help people stand out in their job…

Started by Clay Gordon

5 May 29, 2009
Reply by Jeff

Colored Cocoa Butter

I was checking at the label for chef rubber cocoa butter and i don't understand when they said to temper the cocoa butter how do you temper…

Started by Roger Rodriguez

1 May 19, 2009
Reply by The Republic Of Chocolate

Metal Molds and chocolate release

I have some metal molds that were my father's when he was a candy maker. Some of these molds are pretty rare and I enjoy making Easter cho…

Started by Steve Kurz

3 Apr 14, 2009
Reply by Luis Dinos Moro

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

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

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service