The Chocolate Life

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Tips, Tricks, and Techniques (364)

Discussions Replies Latest Activity

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

Cocoa Beans Shells, What can you do with it?

Hi All, out of curiosisty, what can be done with cocoa beans shells? we have quite a bit (few 100kgs..) and we are looking into creative wa…

Started by antonino allegra

8 Mar 1
Reply by Clay Gordon

Cutting a hole out of chocolate

Hi all Can anyone guide me on how to cut a round hole in chocolate, like the attached image? Thanks in advance Lisa

Started by Lisa Morley

2 Feb 18
Reply by Larry

Cocoa Powder + Cocoa Butter

Hello All, I'm posting again after a long time. I unfortunately had to abandon the idea of Bean to bar due to cost constraints. In order t…

Started by Chirag Bhatia

7 Feb 16
Reply by Paul John Kearins

No need to temper chocolate? from Santa Barbara

Hello, Santa Barbara Chocolate sells Brazilian and other origin chocolates and claims it does not need to be tempered. What process or ingr…

Started by Alek Dabo

8 Feb 15
Reply by cheebs


Hi, what have you tried as far as marketing that you've had success with? Especially retail, what things have really worked as far as getti…

Started by Krista

7 Feb 14
Reply by John Duxbury

freezing cacao seeds after fermentation

hello, I am back to say that my last try of tempering my cacao liquor was the best (according to the people who taste it here), the bars we…

Started by angenieux drupa

9 Jan 30
Reply by angenieux drupa

Caramel/roller cutter

I was wondering if anyone had successfully used one of these for ganache or pate de fruits. Three models that I've seen are around $200, $4…

Started by Jim Braunagel

8 Jan 16
Reply by Jonathan Edelson

My Hazelnut Praline Paste is Gritty

I'm making my own nut pastes but I can't get them as smooth as the ones in the can.  Inevitably, a few people complain it's gritty.  I've t…

Started by Greg Gould

12 Jan 13
Reply by Kristofer Kalas


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