The Chocolate Life

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Featured Discussions

Group Review - Fortunato #4

This is the first in what I hope will be a regular series (at least quarterly) of Group Reviews, a new feature for 2014 here on TheChocolat…

Started by Clay Gordon in Tasting NotesLatest Reply

Weird Flavors and Inclusions in Chocolate

What's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten? Inquiring chocolate minds…

Started by Clay Gordon in Tasting NotesLatest Reply

Marañon Chocolate - Cacao Thought to Be Extinct Found in Peru

Nacional. I don't know about you, but when I hear the term Nacional applied to cacao, two words spring immediately to mind: Ecuador Arriba…

Started by Clay Gordon in Chocolate EducationLatest Reply

Discussions Replies Latest Activity

savage bros Tempering & Molding Workstation vs the selmi top ex

Hi i am looking for anyone with experience with either or both machines and if some one could point me in the direction of which one might…

Started by Ash Maki in Tech Help

0 4 hours ago

Fruit purée brands

Hi All, I am in need of some fruit purées and am interested to know which brands people prefer. I have a brand I already use but I haven't…

Started by Andrea Bauer in Tasting Notes

0 8 hours ago

Guitar cutter

I am thinking of biting the bullet and buying a guitar cutter, and looking for a supplier in Canada. Anyone know of anyone? or even a used…

Started by Dirke in Opinion

5 16 hours ago
Reply by Daniel Herskovic

How to calculate how much chocolate enrobing for each bonbon?

Hi there, If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for…

Started by him in Tasting Notes

1 18 hours ago
Reply by Sebastian

Temper Machine and Chocolate Melter?

Do you need both a chocolate melter machine and a temper machine?  Or does the temper machine do the melting as well?

Started by Chocolate Woman in Tips, Tricks, and Techniques

5 22 hours ago
Reply by Chantelle Giardina

deZaan Chocolate Review

What do you fellow chocolatiers think about deZaan chocolates?  DeZaan positioning seems to be high quality at competitive pricing. One rep…

Started by John E in Tasting Notes

3 yesterday
Reply by Philippe Tytgat

Cocoatown Melanger Chocolate tastes like burnt rubber

Im using the recipe that I normally use in my new Melanger.  Im having serious issues.  Melanger chocolate tastes like burnt rubber after a…

Started by Jessica Osterday in Tech Help

2 on Saturday
Reply by Jessica Osterday

I just wanted to show my new website and get some feedback!

Just uploaded my new website! I wanted to get some feedback on what you all think of it! The url is www.stonegrindz.com We have been work…

Started by Steven Shipler in News

6 on Friday
Reply by Clement Olando Bobb

What are the meterials of the chocolatier?

Hi, I am starting to learn the art of making chocolate.I have a basic question - do chocolatiers worldwide make their chocolates from cocoa…

Started by Or M in Chocolate Education

2 on Thursday
Reply by Or M

Cutting marshmallows

We make our own marshmallows and enrobe them in chocolate. We have tried cutting them using a knife, pizza cutter and caramel cutter (6 bla…

Started by Corey Meyer in Tips, Tricks, and Techniques

6 on Wednesday
Reply by Omar Forastero

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