The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Larry's Discussions (105)

Discussions Replied To (83) Replies Latest Activity

"Check it with a thermometer. That will help you sort out why the chocolate is being…"

Larry replied Nov 2 to Finished tempering question

4 Nov 2
Reply by Bryan

"It sounds like tempering. Your chocolate can come out of temper as it sets if the ro…"

Larry replied Nov 1 to Finished tempering question

4 Nov 2
Reply by Bryan

"Bryan, You could look into flow wrapping, but it would probably be cost prohibitive.…"

Larry replied Nov 1 to Wrapping Candy?

2 Nov 1
Reply by Bryan

"I think one of the selling points is the fancy box and tweezers. Like the label and…"

Larry replied Oct 25 to Toak Chocolate - $260 per 50 gram bar

7 Oct 29
Reply by ChocoFiles

"I don't understand what you mean about the percentage. Are you making a ganache? so…"

Larry replied Sep 29 to confusion about chocolates

4 Sep 29
Reply by Rashmi Anand

"Rashimi, There is nothing to worry about. The difference between compound coating an…"

Larry replied Sep 28 to confusion about chocolates

4 Sep 29
Reply by Rashmi Anand

"Crystals won't form at 118. They'll just melt. However you may get some benefit from…"

Larry replied Sep 25 to Need some advice on milk chocolate...

10 Sep 25
Reply by Larry

"Matt, Thanks for the additional information. What is the temperature of your room? O…"

Larry replied Sep 25 to Need some advice on milk chocolate...

10 Sep 25
Reply by Larry

"What temp are you bringing it back down to? How long is it stirring at 118? How long…"

Larry replied Sep 24 to Need some advice on milk chocolate...

10 Sep 25
Reply by Larry

"No, the meltage is probably due to the temper (or lack therof) of the chocolate. The…"

Larry replied Sep 23 to Need some advice on milk chocolate...

10 Sep 25
Reply by Larry

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