The Chocolate Life

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All Discussions Tagged 'couverture' (6)

Discussions Replies Latest Activity

No need to temper chocolate? from Santa Barbara

Hello, Santa Barbara Chocolate sells Brazilian and other origin chocolates and claims it does not need to be tempered. What process or ingr…

Started by Alek Dabo

8 Feb 15
Reply by cheebs

Chocolate Tempering Machine for under 1000$

Hello Guys First of all I must say that my experience when it comes to chocolate making is tiny. So maybe I am asking for the wrong thing a…

Started by Assem A. Hendawi

1 Sep 4, 2013
Reply by Ben Rasmussen

Brands of and Sources for Organic Couverture

For the past several years, one of the better sources for organic couverture for artisan chocolatiers has been (believe it or not) Dagoba.…

Started by Clay Gordon

28 Dec 8, 2011
Reply by Dino Scarsella

Where to buy bulk couverture?

I'm looking for another source for bulk couverture. I usually buy through www.gourmail.com because they have the best prices I've found ($4…

Started by Valerie

5 Jan 19, 2010
Reply by Vivian S. Richman

Help - Couverture on truffles is cracking.

Yesterday I made a batch of truffles and the couverture that I coated them in (53% valrhona) cracked on 50% of them. It happened after they…

Started by Valerie

5 Nov 17, 2009
Reply by Jeff Stern

Chocolate VS couverture

Hello, I am trying to do some of the recipes from Garrison book but I have a problem with the ganache. I make it with couverture, because I…

Started by Despina Antypa

11 Oct 22, 2009
Reply by Despina Antypa

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