The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (356)

Discussions Replies Latest Activity

transfer sheet process

Can anyone answer this?  How does this chocolatier make these transfer sheets for this type of corporate logo on chocolate?  (i hope my pic…

Started by Cindy Sanche

7 Apr 6
Reply by Cindy Sanche

Best way to melt Cacao Butter?

Just curious what is the best way people have found to melt down the cacao butter without the use of water or a microwave?  Just looking t…

Started by Steven Shipler

9 Apr 3
Reply by Gap

Why can't I keep my temper?

Hello!  I use chocolate at work to make chocolate bark.  I believe it is from 72% belgian chocolate callets.  I use the double boiler metho…

Started by Tobias

6 Mar 27
Reply by Tobias

slab of ganache problems

hi there, I use baking paper or acetate sheets when I slab of ganache, but when release once the ganache sets is stick on the baking paper,…

Started by him

3 Mar 27
Reply by Melanie Boudar

Rev V - How to Manually Adjust Temperature Settings?

Apologise if this has come up elsewhere - I recently purchased a Rev V tempering machine, we are just starting out bean to bar and have bee…

Started by Katie Partington

1 Mar 26
Reply by Ian

Freezing Chocolate Ganache Balls

Please help with this inquiry. I think this is the way?#1 wait til balls are slightly firm so they maintain shape #2 how long can they be f…

Started by catherine locke

0 Mar 23

hollow chocolate molding

In my family's shop a new employee is having trouble with our Easter hollow molds.  Since my father's passing we are on a rapid learning cu…

Started by Nicole

5 Mar 23
Reply by Kerry

Cleaning Crankenstein Mill

Hi everyone, does anyone have any tips for cleaning a crankenstein cacao mill? My environmental health officer has said I need to clean and…

Started by Katie Partington

2 Mar 22
Reply by Katie Partington

Dry Chocolate Feel?

Hello Everyone, This is my first time posting and I am very excited as I have just started my chocolate journey. I have recently made my fi…

Started by Ian Horvath

0 Mar 14

Measured Pourer

I hand pour my chocolate bars. I need the pour to be accurate (2 oz).  Any suggestions for equipment?

Started by Chocolate Woman

3 Mar 12
Reply by Ben Rasmussen


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