The Chocolate Life

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Forum Discussions (2,120)

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

Salesperson

Hi, has anyone here ever hired an outside salesperson? I'm considering it on commission only. Any idea what the normal percentage is for th…

Started by Krista in Opinion

7 10 hours ago
Reply by Krista

Sticking it to the Apple!

Hello everyone!   This is my first discussion and I am very excited to be a part of this community!   There is a tool that I have searched…

Started by Scotty Jackson in Tech Help

1 on Thursday
Reply by Celeste Davis

Hilliards Little Dipper (not responding)

Hello.... So we have a hilliards little dipper that we do our white chocolate in. Over the past month it has given us a more than generous…

Started by Emily Woloszyn in Tech Help

3 on Wednesday
Reply by Emily Woloszyn

Display boxes for chocolate bars

Hi everyone, We are a small chocolate company based out of DC - we are looking for ideas on displaying our bars.  We have a few stores who…

Started by Meira Neggaz in Where to Buy

4 on Tuesday
Reply by Jim Cameron

melanger necessary?

Wondering if anyone knows if a conching or melanger is necessary to mix cacao powder, butter and sugar, or does it have to be liqeur? [ sic…

Started by beth campbell in Tech Help

28 on Tuesday
Reply by Danny Michlewicz

Spectra 11 wheels barely turning at the 8 hour mark...

Hi TCL friends, I recently bought my first melanger and ran a small test batch and it worked perfectly! So I put a second, 7.8 pound batch…

Started by Mack Ransom in Tech Help

2 on Tuesday
Reply by Mack Ransom

Bloom "stripes" on dipped chocolates

Hello, I have a frustrating problem. I temper chocolate using the cold bath method (I heat to 45c, cool to 28, then heat to 31). Then I te…

Started by Or M in Tips, Tricks, and Techniques

14 on Monday
Reply by Daniela Vasquez

Truffles Cracking!

So I've read just about every internet site that I can, and I've tried just about everything, but my truffles just keep cracking. My method…

Started by Trula R in Tips, Tricks, and Techniques

2 on Monday
Reply by Daniela Vasquez

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 Notes

146 Jul 25
Reply by Howard & Hanna Frederick

Adding Cacao Butter

For the last two months, I have been making small batches of chocolate using paste made by two different women cooperatives in the Dominica…

Started by Thomas Forbes in Micro-Batch "Homebrew" Chocolate

10 Jul 23
Reply by Cat Ankerson

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