The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

All Discussions Tagged 'sugar' (9)

Discussions Replies Latest Activity

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

Where to buy liquid sorbitol?

Where can we buy liquid sorbitol?  It has to be high quality. I checked with some main top food distributors in the area and they don't car…

Started by John E

6 Dec 14, 2013
Reply by John E

Caramel - changed sugars, now it gets grainy quickly

I used to use white sugar and sorghum syrup, now I use organic cane with sorghum syrup and brown rice syrup.  The pieces are stable for a c…

Started by Alan Crofut

1 May 25, 2013
Reply by Andrea Bauer

piping caramel

Hello, I'm new here.  For a quick background, I'm an amateur dabbling in confections, mostly molded filled chocolates (truffles, bon-bons)…

Started by mirihn

3 Jan 22, 2013
Reply by Clay Gordon

Sugar crystal not breaking down in Melanguer after 24 hrs

35% sugar in my batch of chocolate has been in the melanguer for 24 hours. I used table sugar  thinking that the melanguer would take care…

Started by Ning-Geng Ong

2 Apr 6, 2012
Reply by Ning-Geng Ong

Types of Sweetening and Conching Time

Hi, I just got my CocoaT Melanger yesterday, so this is my very time making chocolate properly. For my first trial I use 380g of cocoa be…

Started by Panod

9 Feb 7, 2012
Reply by jorge camacho

Understanding percentages

Many dark chocolate bars have vanilla and/or soy lecithin as ingredients.  In a typical bar with both of these what are the percentages of…

Started by ChocoFiles

0 Apr 15, 2011

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

Pralus le 100% ... different flavor?

At the lovely shop I work at, we just got a couple of boxes of Pralus le 100%. The packaging is new to us, with mostly beige and only a cou…

Started by sabrina hicks

1 May 17, 2008
Reply by Clay Gordon

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service