The Chocolate Life

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All Discussions Tagged 'help' (12)

Discussions Replies Latest Activity

Tempering machine with a wheel/dispenser

Hello everyone. I need assistance. I am opening a chocolate company mostly selling truffles and maybe bars later (when I can do bean to bar…

Started by Klassy

28 Jan 19
Reply by Ravi Goojha

Cocoa Town Melanger - Sugar sticking to granite grinders

Hello! I Have been using a Cocoa Town Melanger for a few months now, to produce cacao paste and grind coconut sugar with chocolate. I am ha…

Started by Crucial Jade

2 Dec 17, 2013
Reply by beth campbell

Lactose Vs Sucrose Crystals.

If I use invertase in my product would it be effective in stopping lactose crystallization along with stopping sucrose crystallization?  M…

Started by John E

1 Oct 4, 2013
Reply by Sebastian

INVERTASE Please Share Some Wisdom!

So this is my issue. I have a truffle recipe I am trying to create and after a few days it crystalizes(sandy texture inside the filling). T…

Started by John E

4 Oct 2, 2013
Reply by John E

does anyone have any experience of tempering raw chocolate?

i am new to raw chocolate but have worked a lot with couverture.  The raw chocolate I have been asked to make includes cocoa mass, cocoa bu…

Started by Cheryl Brighty

1 Jun 28, 2013
Reply by Brad Churchill

Holding working temperature; tips? Difference between tempering machine and a melter

I am teaching myself to temper chocolate right now and I'm wondering the best way to hold the temperature of the chocolate. I'm using a dou…

Started by Kaydee Kreitlow

3 Apr 6, 2013
Reply by Kaydee Kreitlow

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

Help with transfer sheets please (:

So here I am again, asking for help from the experts. (I come back because I always get such great advice from everyone!)   So, I think I g…

Started by Klassy

8 Apr 11, 2011
Reply by Andrea Bauer

Need help with Jordanian flavor ideas!

So, I have been starting my chocolate business very slowly (but surely). I have not even finished my packaging designs yet, but I just got…

Started by Klassy

2 Mar 10, 2011
Reply by Ice Blocks!

Need "ganache" help quick!

So I have 1 day to figure this out! I am trying a different method of making truffles. I need my truffles to have a long shelf life so I ca…

Started by Klassy

18 Feb 24, 2011
Reply by Sebastian

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