The Chocolate Life

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All Discussions Tagged 'butter' (15)

Discussions Replies Latest Activity

Butter & Ganache

Does anyone know the difference it makes in a ganache when the butter is added melted, creamed or solid? Or when there is none? Is there a…

Started by Daniela Vasquez

0 Oct 20

Effect of Cocoa Butter on tempering

Hello chocolatiers! I recently came into a streak of what seems to be serious bad luck with tempering. Six failed attempts on three batche…

Started by Francis Murchison

6 Sep 2
Reply by Francis Murchison

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

6 Apr 27
Reply by Or M

Best way to melt Cacao Butter?

Just curious what is the best way people have found to melt down the cacao butter without the use of water or a microwave?  Just looking t…

Started by Steven Shipler

9 Apr 3
Reply by Gap

Cocoa butter and cocoa solids

Hans has a very thought provoking article in Cocoa Content called "Why cocoa content matters". In it he shows a very insightful way to dete…

Started by ChocoFiles

75 Jan 29
Reply by Jonathan Edelson

Chocolate Airbrushing Issues, Not Always Siphoning

When we began we had a lot of luck looking through this site and egullet's forums, and a few blog articles found along the way for the begi…

Started by Andy Ciordia

2 Aug 21, 2013
Reply by Andy Ciordia

Advice on Chef Rubber Air Compressors

Hi,  My name is Glenn and I am sort of new here to The Chocolate Life and I apologize for not having introduced myself yet in the forum. I…

Started by Glenn Petriello

4 Jan 30, 2013
Reply by Glenn Petriello

Thinning white chocolate

I could REALLY do with some help please. I need to thin down chocolate in order to apply a thin layer to enable me to pan freeze dried prod…

Started by Colin Green

2 Jan 23, 2013
Reply by Colin Green

To add extra cocoa butter OR NOT? (When tempering real chocolate)

Sooooooo, I went to Whole Foods and got a small block of chocolate (like top item pictured below). I'm going to experiment further in my ne…

Started by Erica Rodriguez-Anthony

3 Apr 28, 2012
Reply by Mark Wightman

Makig transfer sheets with acetates and cocoa butter

Hi, this is my first time in this forum. We are starting a small factory, I always read your posts and comments, its been very helpful!. We…

Started by Maria Beatriz Damas

12 Apr 9, 2012
Reply by Gap

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