The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (354)

Discussions Replies Latest Activity

Tempering Chocolate - Soft chocolate due to too fast tempering?

Hi, hope you guys can help me, struggling very hard with getting a chocolate that snaps and does not melt in my hands - read tons of blogs…

Started by Lars Moire

13 Jan 8
Reply by Lee

Easyfill Depositing Machine

Hello, Has anybody used the Easy Fill Depositing Machine from Tomric? Is there a vibrating table with it? Are there any issues with bubbles…

Started by David Peterson

5 Jan 5
Reply by David Peterson

cool spray

Hello, I am trying to do a chocolate recipe which requires a cool spray. Am a bit of a novice at making chocolate and struggling a bit to f…

Started by valerie weston

0 Dec 26, 2013

Wine Cooler/Cabinet for Chocolate Truffles/Pralines Storage

Hello everybody,   First of all, I would like to thank Clay for this wonderful website. It is a great source of invaluable information for…

Started by chocochoco

23 Dec 24, 2013
Reply by Clay Gordon

Ganache Separation Difficulties

I have been experiencing separation of ganache and have sought in vain for answers.  When I make ganache by pouring hot cream over chocolat…

Started by Jim Dutton

7 Dec 19, 2013
Reply by Tom

Using three different colours in one mould: white is sticking.

Hello all, I hope I'm not asking something which has been asked before (I did a search), but hopefully someone can help a beginner out. It…

Started by Bart

2 Dec 17, 2013
Reply by Bart

rev delta overnight mode

does anyone who uses the rev delta 3210 ever use the overnight mode. l read once about it causing motor burnout, and ever since i have been…

Started by mary amsterdam

3 Dec 14, 2013
Reply by mary amsterdam

hand-dipping truffles

I recently started hand-dipping my truffles instead of shell molding so i am still working out my techniques.  I read somewhere that it's g…

Started by mary amsterdam

7 Dec 4, 2013
Reply by Kristofer Kalas

Balsamic, Olive oil inclusion to chocolate bars

Any thoughts on how to add balsamic vinegar to chocolate without it lumping up? I have been using a 25 year old high end balsamic with grea…

Started by Mattias Blom

7 Dec 2, 2013
Reply by Larry

Tempering & surface texture issue, swirls, circles & matte finish.

Hi everyone, I have been having more problems the past year with the finish of my chocolate truffles than I had previously. I have a rev 3…

Started by Jennifer Davis

6 Nov 22, 2013
Reply by Anjali Gupta


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