The Chocolate Life

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Forum Discussions (2,016)

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Group Review - Fortunato #4

This is the first in what I hope will be a regular series (at least quarterly) of Group Reviews, a new feature for 2014 here on TheChocolat…

Started by Clay Gordon in Tasting NotesLatest Reply

Weird Flavors and Inclusions in Chocolate

What's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten? Inquiring chocolate minds…

Started by Clay Gordon in Tasting NotesLatest Reply

Marañon Chocolate - Cacao Thought to Be Extinct Found in Peru

Nacional. I don't know about you, but when I hear the term Nacional applied to cacao, two words spring immediately to mind: Ecuador Arriba…

Started by Clay Gordon in Chocolate EducationLatest Reply

Discussions Replies Latest Activity

Cutting marshmallows

We make our own marshmallows and enrobe them in chocolate. We have tried cutting them using a knife, pizza cutter and caramel cutter (6 bla…

Started by Corey Meyer in Tips, Tricks, and Techniques

6 6 hours ago
Reply by Omar Forastero

What are the meterials of the chocolatier?

Hi, I am starting to learn the art of making chocolate.I have a basic question - do chocolatiers worldwide make their chocolates from cocoa…

Started by Or M in Chocolate Education

1 8 hours ago
Reply by Omar Forastero

Bean to bar viscosity after adding sugar

I'm experimenting with some conacado Dominican Republic at home, and after grinding for 24 hours I had super low viscosity (almost like wat…

Started by David Menkes in Micro-Batch "Homebrew" Chocolate

18 15 hours ago
Reply by Sebastian

Looking for Grindeurs/Melangers in Europe

Hi everyone, I'm looking for Grindeurs/Melangers with maximum capacity 4kg. Do you know about any brands or any shops in Europe? Thank you…

Started by Filip Teply in Where to Buy

1 19 hours ago
Reply by Itziar Calvar

Introduction with a few questions

Hi, my name is Hong Le from Los Angeles.  I've been working as a web programmer in the internet sector for half of my life.  I figure it's…

Started by Hong L in Allow Me to Introduce Myself

5 yesterday
Reply by Dario M. Agesilao

800 gr. half an easter egg :D

Started by Dario M. Agesilao in Tasting Notes

0 yesterday

Group Review - Fortunato #4

This is the first in what I hope will be a regular series (at least quarterly) of Group Reviews, a new feature for 2014 here on TheChocolat…

Started by Clay Gordon in Tasting Notes

23 yesterday
Reply by Nicholas Whebell

Milk chocolate changing color

Hello All.  I've been using Peters Broc milk chocolate for about a year with no problem.  Today I pulled the third bar out of a box that I'…

Started by John Duxbury in Tasting Notes

7 on Monday
Reply by Sebastian

Temper Machine and Chocolate Melter?

Do you need both a chocolate melter machine and a temper machine?  Or does the temper machine do the melting as well?

Started by Chocolate Woman in Tips, Tricks, and Techniques

4 on Monday
Reply by Larry

Enrobing question

Question for you all. Using an enrober, how do you enrobe things without them falling into the chocolate? Confectioners sugar on marshmallo…

Started by Corey Meyer in Tips, Tricks, and Techniques

3 on Monday
Reply by Clay Gordon

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