The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (362)

Discussions Replies Latest Activity

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

Molding Liquor

Hello all and looking for a little advice on molding chocolate liquor.  I recently purchased a 50 lbs. Savage Brothers melter-tempering ma…

Started by Thomas Forbes

6 Mar 12
Reply by Thomas Forbes

In need of a starting roast profile for these 3 test origins for my company.

So I run a small business making chocolate bars, and I have some samples of some beans that I was just hoping someone could give me a start…

Started by Steven Shipler

3 Mar 6
Reply by Steven Shipler

Shelf stable semi sweet chocolate agave sauce?

I am jarring a dark chocolate semi sweet sauce and the ingredients are semi sweet chocolate, agave syrup, and sea salt. Will this be shelf…

Started by Kelly Marley

5 Mar 4
Reply by Kelly Marley


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