Tips, Tricks, and Techniques (268)

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Discussions	Replies	Latest Activity
Bloom Resistance I just finished reading about a technique that says raising the temperature of your finished chocolate to 89.6-95 F for 80 minutes can post… Started by margaret	2	Oct 5, 2012 Reply by Sebastian
tempering problems I am molding bars of dark chocolate and recently have starting having strange spots on the bars in only one place on each bar, but it moves… Started by beth campbell	3	Oct 4, 2012 Reply by Daniela Vasquez
How do you do it? 80 year old, new member here with a question.. After melting chocolate for transferring it to molds, what methods or utensiles do you use t… Started by Larry Jenkins	8	Oct 3, 2012 Reply by Donny Gagliardi
Bottom coating problem Hi. We've been making chocolate-dipped graham crackers for awhile now, but we've recently run into a problem wherein the bottom coat separa… Started by Elena A.	7	Sep 25, 2012 Reply by john
truffles-- making in advance Hello -- I am a hobbyist, but have been contracted to make 300 truffles for a corporate party. Because of time and equipment limitations, I… Started by Katie Perry	4	Sep 19, 2012 Reply by Beth Mansfield
Smaller scale chocolate production I'm what might be called a 'micro-chocolatier', I have a small business that is growing and could grow much more if I stepped up my product… Started by Linda Schiaffino	0	Sep 18, 2012
Modifying molds.... a picture of a cacoabarry mold being modified Starting to gear up for Christmas, and last year two molds really started to irritate me, bo… Started by Edward J	11	Sep 17, 2012 Reply by Gap
adding spice/favour to chocolate Hi all, I have been following thsi forum, learn a lot from every single post and blog post. however there is still one question in regards… Started by Coreen Chua	0	Sep 16, 2012
How to storage/keep filled chocolate Hi everybody!! I have a question for you. Where should I storeg/keep filled chocolates with ganaches? In a fridge? I have to make arround… Started by Esteban Iriart	0	Sep 14, 2012
Homemade Chocolate Shaker I'm still only molding chocolates for friends, family and the occasional charitable event, but I found that even on a fairly small scale I… Started by Teresa Craig	0	Sep 14, 2012