The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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Xocolatti Opens up in New York's SoHo

A new kid on the block (In some ways literally a new kid as the person behind the confections being sold is 23-year old Shaineal Shah) open…

Started by Clay Gordon in New Product Press

0 Oct 5, 2011

Cocoa Bean Storage

Hi all,   Could anyone advise me how to store my cocoa beans before I roast them? They arrived in jute bags. I am only starting out and sti…

Started by Shana Wilkie in Tech Help

7 Oct 4, 2011
Reply by Shana Wilkie

Airbrushing assitance?

Greetings...   Can anyone post some suggestions or information on airbrushing with cocoa butter? I have a bunch of colors from Tomric. I ha…

Started by Emily Woloszyn in Tips, Tricks, and Techniques

8 Oct 4, 2011
Reply by Emily Woloszyn

Vanilla Butter Cream

Helloooo...   So I am insearch of a creamy dreamy vanilla butter cream recipe, I cannot find one anywhere. Surely this has to be an easy re…

Started by Emily Woloszyn in Recipes

0 Oct 3, 2011

Raw chocolate.....again

I am almost sorry to raise the subject again but I recently came across Sungods Superfoods (www.sungodsuperfoods.com.au) being flogged in m…

Started by Tom in Opinion

4 Oct 3, 2011
Reply by Ice Blocks!

Working with colored cocoa butter

I have been having some problems getting a consistent shine when attempting to make my own transfer sheets with colored cocoa butter. The c…

Started by Jonathan Doherty in Tips, Tricks, and Techniques

0 Oct 1, 2011

Chocolate bar wrapper

Hi, Anyone have recommendations for finding a printer for chocolate bar wrappers? Should I be looking for something specific for profession…

Started by Geetha Panchapakesan in Tips, Tricks, and Techniques

0 Oct 1, 2011

Chocolate Factory Bucket List

The JustLuxe web site recently posted a list of ten chocolate factories to explore around the world. Problem is - the list is a mix of actu…

Started by Clay Gordon in Travels & Adventures

0 Sep 29, 2011

Suddenly having trouble with tempering again

I have been going on happily tempering my Valrhona and getting my truffles and molds all very beautiful, now suddenly it is not working. Th…

Started by Magrietha Hendrika du Plessis in Tips, Tricks, and Techniques

1 Sep 29, 2011
Reply by Magrietha Hendrika du Plessis

Legal Jargon: Alcohol in Confectionery

Here's a line from the DC city code.  Can anyone tell me what the last clause means:   [Confectionery is considered adulterated if it]:   "…

Started by Craig Boreth in Tasting Notes

1 Sep 29, 2011
Reply by Sebastian

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