The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (356)

Discussions Replies Latest Activity

Using Spherical Liquid filling moulds

Hello, If any one know about how to use the Liquid filling spherical moulds, please share with me the procedure. I have added the pics of t…

Started by Vamshi Krishna Y R

1 Nov 1, 2013
Reply by Rob Connoley

Champagne Truffles

Hello from Singapore, I am still in the start-up phase of my business and trying to build awareness for my brand, which I am marketing as…

Started by Anjali Gupta

0 Oct 23, 2013

stone ground vs steel

Hello,   I have a small bean to bar company and currently use stone grindeurs on my nibs. I'm happy with the texture & flavor developme…

Started by Tegan Hagy

3 Oct 10, 2013
Reply by Josh Nise

Two-color chocolate transfer sheet problems

I'm having trouble with some two-color transfer sheets I had custom printed. In the past, I've used single-color custom transfer sheets fro…

Started by Tien Chiu

0 Oct 7, 2013

Tempering problems again.

Sorry to bring up this issue yet again, but I cannot find any reference to the problem that I am having. I am trying to produce simple cho…

Started by Julie Fisher

9 Oct 2, 2013
Reply by Carol Poland

Wilton Color Mist

Thanks, Clay, for responding to my question even though I posted it in the wrong place. I want to use Color Mist on my chocolates after the…

Started by Esther L. Greenberger

4 Sep 15, 2013
Reply by Esther L. Greenberger

Problems using Confectionary Guitar

I seem to breaking a lot of wires on my guitar-- I am using it only for ganaches, but am still getting broken wires and ganache that is spl…

Started by Andy Johnson

10 Sep 13, 2013
Reply by Beth Bromund

How to achieve more vivid colors on molded chocolates?

Greetings im a beginer confectioner im having problems achieving bright colors in my chocolates, usually i use white chocolate with color b…

Started by Paul Curran

3 Sep 13, 2013
Reply by Chocotoymaker

Mold Release / Ring Formation Issue in Mold

We have a new square mold we've been working with and it's causing me some grief.  Upon release there is a round mark within the chocolate.…

Started by Andy Ciordia

8 Sep 9, 2013
Reply by Rodney Nikkels

Urgent Help Needed - Troubles with Tempering

Hi there, I have been working with chocolate for quite some time now and am just starting to encounter a problem lately.  I am making large…

Started by Belinda Reed

2 Sep 3, 2013
Reply by Belinda Reed


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