The Chocolate Life

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All Discussions Tagged 'chocolate' (180)

Discussions Replies Latest Activity

Light Corn Syrup in Artisanal Chocolates?

Hi all -  I've been doing some recipe researching and making for my chocolate business and in the past I haven't used light corn syrup in m…

Started by Glenn Petriello

3 Feb 20, 2013
Reply by Renee Shuman

Where Do I Buy High-Quality Sugar-Free Truffles?

Happy New Year friends of The Chocolate Life, I start the new year in search of a premium chocolatier that makes excellent sugar free truff…

Started by LaTonja

1 Feb 18, 2013
Reply by Allie R.

Chocolate Bar Cardboard box

Hello  I have been looking for a supplier of the those thin cardboard packaging boxes which are folded over and glued down over the chocol…

Started by eileen h.

10 Feb 10, 2013
Reply by Marc Laucks

Coffee and Chocolate pairing

Hi! I was asked to talk about coffee and chocolate pairing. I've already done pairings with whisky and beer, but never with coffee. Does an…

Started by Karine Guillemette

16 Feb 3, 2013
Reply by Karine Guillemette

Tempering Machine

Hello The Chocolate life members Let me introduce myself, my name is javier and i am from Peru I have been making chocolate from bean to b…

Started by Chaqchao

1 Jan 29, 2013
Reply by Clay Gordon

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

Valrhona Tanariva Milk Chocolate

I've got a nearly full 3Kg bag of Valhrona Tanariva -- but I'm not liking the Tanariva as much as I thought I would -- it's overly caramell…

Started by Emgee

2 Jan 6, 2013
Reply by Emgee

Lactose added separately to Milk Chocolate?

I have been getting encouraging results making milk chocolate and I'm looking to experiment with malt extract and possibly lactose.  Study…

Started by Felipe Jaramillo F.

19 Dec 24, 2012
Reply by Linus Daniel

tempering choc too thick

Hi I've been a hobbyist chocolatier for a few years. I have an ACMC table top temperer. Two frustrations - when dipping with 65 percent Tch…

Started by Amy T

6 Dec 12, 2012
Reply by Brad Churchill

70% cocoa

I have a client that wants solid chocolate in a very high cocoa content (he is an ironman participant) for Christmas Gifts.   Where could I…

Started by Jackie Jones

9 Dec 12, 2012
Reply by ChocoFiles

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