The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (356)

Discussions Replies Latest Activity

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

Felchlin Centenario

Has anyone tasted this chocolate yet?

Started by Kisei

13 Apr 14, 2009
Reply by Luis Dinos Moro

Tempering with Beta 6 crystals

Has anybody used Beta 6 crystals for tempering? I just wanted to know how the results compare to other tempering methods (machine, seeding,…

Started by Irma Wiese

9 Mar 22, 2009
Reply by Kerry

HEALING WOUNDED CHOCOLATE MOLDS

They used to be shiny but now they are dull. I've replaced them with new ones, but there's something about an old polycarbonate mold you've…

Started by Susie Norris

7 Feb 27, 2009
Reply by Brian Donaghy

Roasting Cocoa Beans

I want to try roasting my own cocoa beans at home. I stumbled across a 1947 'Home Ec' booklet put out by General Foods (now Kraft) that gav…

Started by Bette

4 Nov 14, 2008
Reply by Clay Gordon

Which pieces of equipment do/can you use for small productions?

For small batches of chocolate, can an Indian wet grinder, such as the Ultra Pride +, http://www.innoconcepts.com/prideplus.htm, work as a…

Started by Annette Jimison

1 Nov 11, 2008
Reply by Clay Gordon

Chipotle in Chocolate

Hi, Can anyone point out a starters guide for using chipotle in chocolate? Please keep in mind that I am VERY, VERY new at this. I recent…

Started by Eric Devlin

2 Oct 9, 2008
Reply by Teresa Cordero Cordell

Caramelized White Chocolate

I noticed in Serious Eats - an article called Pastry Geek Heaven written by Clay - that mentioned caramelized white chocolate. I once - in…

Started by Kerry

2 Sep 8, 2008
Reply by Kerry

Silk screening

Have just secured a contract for some custom chocolates and am in the process of getting a silk-screened transfer made fo this job. As far…

Started by Edward

5 Aug 4, 2008
Reply by Kerry

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