Discover Chocolate and Live La Vida Cocoa!
All Discussions Tagged 'tempering' (27)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Starting a Chocolate Stall BusinessHi, To start with I have to give all the writers in the forum a big Thank You for all the interesting and valuable information. I doubt I w… Started by TheChocolateMan |
5 |
May 29 Reply by TheChocolateMan |
 To temper or not to temperI pan coffee beans and other centers. I have always used untempered chocolate which has been successful. It is my understanding that the vi… Started by Colin Green |
6 |
May 28 Reply by Colin Green |
Tempering Machine VS MelterGood day to Everyone I have been thinking about expanding my hobby chocolate making into a small business. I have been tempering by hand an… Started by Lawrence danielka |
7 |
May 22 Reply by Arun Bhargava |
 Holding working temperature; tips? Difference between tempering machine and a melterI 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 Reply by Kaydee Kreitlow |
Honey and ChocolateThis is my first post and I'm just starting out working with chocolate. I've been experimenting with honey (liquid, creamed and raw). I've… Started by Russ Apotheker |
3 |
Mar 31 Reply by Clay Gordon |
DIY enrobing machine?I've been toying with the idea of making a small tempering/enrobing machine - I'm thinking that in principle they're not *too* complicated,… Started by Paul Ireson |
1 |
Mar 31 Reply by Daniel Herskovic |
Trouble with white chocolate consistency for dippingGreetings chocoholics! I'm having trouble dipping truffle centres in white chocolate, and I'm hoping someone can help out... I'm dipping… Started by Paul Ireson |
6 |
Mar 12 Reply by Giovanna |
TRANSFER SHEET CRISIS! Wedding is in 3 weeks! Im doomed...So it's been a while since I posted a question here (which is usually a good thing!), but I'm in a bad spot right now. I will explain. So… Started by Klassy |
9 |
Feb 21 Reply by Jose Romero |
Is this sugar bloom and how to prevent it?I own a new start up chocolate and confection company. One of our products is chocolate bark, which we do in layers of various chocolates… Started by Anastasia Weis |
3 |
Feb 13 Reply by Daniela Vasquez |
Thinning white chocolateI 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 Reply by Colin Green |
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