The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (356)

Discussions Replies Latest Activity

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

Crevices in panned product

I am going NUTS with a problem that I am hoping someone can assist with please. I pan chocolate products and in some uneven products like s…

Started by Colin Green

4 Nov 18, 2013
Reply by Colin Green

How does a tempering machine work (Pomati)?

Hi, I have a Pomati T5 tempering machine, but I can't seem to get the tempering right. I'm used to temper in three steps, heat/cool/heat, b…

Started by Annika von Schlieben

7 Nov 18, 2013
Reply by Esteban Iriart

Alcohol Concentrates

Does anyone have experience using alcohol concentrates like the ones at Chef Rubber?http://www.shopchefrubber.com/Liquor-Concentrates/My ga…

Started by Greg Gould

4 Nov 14, 2013
Reply by Hank Friedman

Longevity for a chocolate sauce

Hi all, I am to design a chocolate sauce with a clients liqueur and a couple of their specialty (hot) ingredients, any tips please to makin…

Started by KI Chocol' Art & Coffee

0 Nov 14, 2013

Crescent Wrench mold - Looking for one

I had a customer request for a chocolate crescent wrench, I've been looking online for one and came across some hobby PVC but the detail wa…

Started by Dirke Botsford

1 Nov 14, 2013
Reply by cheebs

Caffeinated Chocolate

We are looking to develop some artisan chocolate bars with more caffeine than usual, but we have problems with bitter taste. At the moment…

Started by Cesar Jose

2 Nov 12, 2013
Reply by Cesar Jose

Upgrade from Champion Juicer for making cocoa liquor

Hello fellow chocolate-lovers. I'm wondering if anyone could offer guidance on which machine/ system to use as a step up from grinding clea…

Started by Madeleine Siegel

18 Nov 8, 2013
Reply by Thomas Forbes

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