The Chocolate Life

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All Discussions Tagged 'to' (13)

Discussions Replies Latest Activity

What to do about To'ak Chocolate?

Okay my chocolate experts, what to do about To'ak Chocolate (https://toakchocolate.com). It has finally happened where someone is claiming…

Started by Annmarie Kostyk

7 18 hours ago
Reply by Ben Rasmussen

Meadowlands Chocolate, Bean-to-Bar, KICKSTARTER announcement

Greetings fellow chocolate lovers and chocolate makers! Clyo and I have been so busy making chocolate and getting our business going, that…

Started by Beryl Wells Hamilton

1 Jul 22
Reply by Beryl Wells Hamilton

Where can I find a Guillotine?

I'm looking for a guillotine to cut Cacao beans- Anyone have any leads? Like this one. Any leads would be appreciated. Dusty

Started by Dusty Thomas

17 Jul 16
Reply by Naomi Prasad

Looking for a used granit melanger

Hello, We are starting a project of bean to bar processing on farm in Costa Rica and currently looking for used equipment. Any advice one w…

Started by Alon Farber

0 Apr 11

Sourcing Cacao in South East Asia and Oceania.

Hello everyone, I thought I’d introduce myself a bit more and hope to get some of your professional input. Me and my partner are starting…

Started by Delcour Thomas

3 Mar 18
Reply by Adriennne Henson

Small chocolate business in the UK.

Hi guys, I'd like to start a conversation with the hope of establishing if the small private chocolate industry in the UK is growing as mu…

Started by anthony aaron

3 Jul 15, 2013
Reply by Herve Leber

Bean to Bar

I know this has been covered before but I don't see anything recent. I am looking to get into bean to bar. I know Ecole Chocolat offers onl…

Started by Corey Meyer

3 Jun 10, 2013
Reply by TheChocolateMan

Fruit ganache

Hi Everyone This is my very first post, I love being here and learning so much. My question is for raspberry ganache made from fresh frui…

Started by rosanne

12 Apr 6, 2013
Reply by rosanne

Truffle Shell Molds

Hi! I just bought a truffle shell mold and then I realized I really dont know how to use it :S does anyone have any videos or info about th…

Started by Daniela Vasquez

0 Oct 11, 2012

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

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