Discover Chocolate and Live La Vida Cocoa!
Tips, Tricks, and Techniques (270)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Do I need to store my home made gianduja in the refrigerator?I'm making gianduja for gifts. It has cacao liquor, hazelnut praline (nuts and sugar), and white chocolate (couldn't get cocoa butter on ti… Started by Lane Wigley |
3 |
Dec 20, 2012 Reply by Scott |
 Creating Detailed MouldsWe are a small specialist chocolate maker in Melbourne Australia. We specialise in custom moulded chocolates featuring company logos and ot… Started by Graeme Bulluss |
6 |
Dec 19, 2012 Reply by Kane Dijkman |
RE: Chocolate PanningHi, I am currently looking to start a small chocolate business by producing various type of panned chocolate. I have done some research an… Started by jeffrey chaow |
1 |
Dec 17, 2012 Reply by Goran Vjestica |
tempering choc too thickHi I've been a hobbyist chocolatier for a few years. I have an ACMC table top temperer. Two frustrations - when dipping with 65 percent Tch… Started by Amy T |
6 |
Dec 12, 2012 Reply by Brad Churchill |
Need some clarification on how to process cacao properlyHi everyone, I've recently been doing research on how to properly process cocoa beans. I use to think that truly raw was the way to go,… Started by Ez |
1 |
Dec 11, 2012 Reply by Sebastian |
 Looking for Business ConsultantFor more than a year a go I open my first Chocolate "Boutique & Café" I am looking for a consultant to help me to develop the business… Started by Waleed Hambishi |
0 | Dec 8, 2012 |
Yet Another Shelf Life Discussion - For The HolidaysPlease forgive me if I've posted this in the wrong section. I've made ganache filled dark chocolate pralines/truffles/bon-bons and I'm supp… Started by Greg Gould |
5 |
Dec 2, 2012 Reply by Steve Whitman |
Volume and weight of chocolateIs there a way to work out mold size from weight? Essentially I am looking to have mold made for 75 grams and require a certain thickness.… Started by Simon G |
1 |
Nov 27, 2012 Reply by cheebs |
Gianduja at homeAny tips for making Gianduja at home? I'm interested in getting something like the dark gianduja that Domori makes. Started by Lane Wigley |
19 |
Nov 25, 2012 Reply by Patti Humbert |
Is it worth tempering gianduja?Am I going to get a crystal structure with all the hazelnuts in there? They were in the conch for a few days so they are fully incorporated… Started by Lane Wigley |
3 |
Nov 25, 2012 Reply by Gap |
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