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Forum Discussions (1,662)
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 Weird Flavors and Inclusions in ChocolateWhat'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 PeruNacional. 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 |
How Are You Making These Holidays Special with Chocolate?It was a frigid 19 degrees F when I woke up this morning, with wind chill down to 5 degrees. Winter is here (though officially still 10 day… Started by Clay Gordon in Tasting NotesLatest Reply |
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 I NEED HELP!Hello everyone!!! I started my chocolate making business. I bought the tempering machine, the polycarbonate molds and I have a great choco… Started by Christine de Massis in Allow Me to Introduce Myself |
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1 hour ago Reply by cheebs |
Caramel - changed sugars, now it gets grainy quicklyI used to use white sugar and sorghum syrup, now I use organic cane with sorghum syrup and brown rice syrup. The pieces are stable for a c… Started by Alan Crofut in Tech Help |
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6 hours ago Reply by Andrea Bauer |
 Cocoatown ECGC 12 melanger roller stones no longer turnHello, I have the older model of the small cocoatown melanger and have been through one belt change over a year or so with one batch a week… Started by Francis Murchison in Tech Help |
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yesterday Reply by Francis Murchison |
Tempering Machine VS MelterGood day to Everyone I have been thinking about expanding my hobby chocolate making into a small business. I have been tempering by hand an… Started by Lawrence danielka in Opinion |
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on Wednesday Reply by Arun Bhargava |
 Freezing ChocolatesI know you can freeze chocolates, and I know the process. My question is if anyone here does it successfully for their businesses? Anythi… Started by George Trejo in News |
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on Wednesday Reply by Mim |
 Problem unmoulding airbrushed chocolatesHi, I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35°C using a com… Started by Kris Schoofs in Tips, Tricks, and Techniques |
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on Wednesday Reply by Kris Schoofs |
Best Drizzling Method?Hi! I'm a new candy maker and am entirely self-taught in regards to chocolate. My business is not chocolate focused, but I do use chocolat… Started by Laura B in Tips, Tricks, and Techniques |
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on Wednesday Reply by Laura B |
Washing StrawberriesCan anyone give me advise on the best way to wash & prepare strawberries before dipping them? Many Thanks, Karen Started by Karen Blueberry in Tips, Tricks, and Techniques |
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on Tuesday Reply by Karen Blueberry |
Premade truffle shels- necessity or copout?Hello friends, I own a small chocolate company which has been slowly growing over the last 4 years. I mainly sell wholesale to small gour… Started by Chocolate Luv in Opinion |
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on Tuesday Reply by Brad Churchill |
Emerging Chocolatier with questions.Hello everyone! First of all I would like to give thanks to all who contribute to such a wonderful site, the information has been hugely he… Started by Evan Langendorf in Opinion |
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on Monday Reply by Brad Churchill |
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