The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (357)

Discussions Replies Latest Activity

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

Transporting Delicate Chocolate

Hi everyone Hoping for some tips and ideas on how to transport my Easter chocolates. I'm having some professional shots done for my website…

Started by Lisa Morley

2 Jan 13
Reply by Larry

Using Metallic Powders and Alcohol

Hi! I'm looking at using some metallic powders (PCB brand) on my moulded chocolates. I know you can brush on after unmoulding the chocolate…

Started by Lisa Morley

7 Jan 13
Reply by Lisa Morley

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

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