Discover Chocolate and Live La Vida Cocoa!
All Discussions Tagged 'sugar' (8)
| Discussions | Replies | Latest Activity |
|---|---|---|
Caramel - changed sugars, now it gets grainy quicklyI 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 Reply by Andrea Bauer |
 piping caramelHello, 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 Reply by Clay Gordon |
 Sugar crystal not breaking down in Melanguer after 24 hrs35% 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 TimeHi, 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 |
 Cocoa Town Melanger - Sugar sticking to granite grindersHello! 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 |
1 |
Jul 18, 2011 Reply by antonino allegra |
 Understanding percentagesMany 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 |
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