The Chocolate Life

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holycacao's Discussions (51)

Discussions Replied To (38) Replies Latest Activity

"what amount of sugar are you looking to grind? hammer mills are fast and grind sugar…"

holycacao replied Nov 16, 2012 to Grinding Sugar

2 Nov 16, 2012
Reply by antonino allegra

"I only recently heard my first explanation of how  raw chocolate is made without pos…"

holycacao replied May 4, 2012 to Fermented cacao beans-bar

30 May 6, 2012
Reply by rene

"Find a good milk chocolate, and find some peppermint oil - a few drops per kilo shou…"

holycacao replied Mar 24, 2011 to I need some help with mint milk chocolate source

4 Mar 24, 2011
Reply by Tim Collins

"There seem to be several Hawaian chocololate makers on this forum.  It's hard for me…"

holycacao replied Jan 5, 2011 to Aloha! Our bitter tasting product needs some guidance to turn tasty!

6 Jan 5, 2011
Reply by holycacao

"Try grinding nuts (macademia maybe) with sugar into a paste and working 10-20% sweet…"

holycacao replied Jan 4, 2011 to Aloha! Our bitter tasting product needs some guidance to turn tasty!

6 Jan 5, 2011
Reply by holycacao

"Quantity will dictate the best grinding method. We've used stone grinders in the beg…"

holycacao replied Aug 25, 2010 to refining

8 Nov 25, 2012
Reply by Sebastian

"The raw cacao that I have tasted here is more like a hard ganache in texture, its no…"

holycacao replied May 3, 2010 to Tempering Raw Chocolate

17 Feb 28, 2012
Reply by Matt Chambers

"Depends on your quantity and your budget. Also depends on if you know how to temper,…"

holycacao replied Apr 13, 2010 to chocolate tempering machines

65 Mar 4
Reply by Jim Henson

"Try using a large fan in a cold dry room. The turbulence helps remove the heat from…"

holycacao replied Feb 4, 2010 to Dealing with mold release marks

15 Feb 17, 2010
Reply by Mike

"How large of a tablet are you molding? The larger bars with heavy grade polycarbonat…"

holycacao replied Jan 4, 2010 to General Tempering Question

19 Oct 11, 2010
Reply by Bud Stockwell


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