The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,230)

Discussions Replies Latest Activity

Temperer, bloom and advice...

Greetings~ So my husband and I have started working in the kitchen of our new chocolate shop. We've made some wonderful ganaches and toffee…

Started by Emily Woloszyn in Tips, Tricks, and Techniques

2 Sep 10, 2011
Reply by Emily Woloszyn

Chocolate Liquor

What is the best temperature to store chocolate liquor and can high temperatures (120 to 150 degrees F ) damaageit or cause it to go rancid…

Started by Eddie Hernandez in Tech Help

3 Sep 9, 2011
Reply by Sebastian

Chocolate and water do mix

Anyone tried this before? Water-based chocolates create 'far superior' flavors Love to hear your comments, gang.    

Started by Omar Forastero in Opinion

5 Sep 9, 2011
Reply by Omar Forastero

Panning machine.

Hi everyone! Any ideas on which panning/dragee machine is a good one? Dont need a huge one, 20 kg is fine. Looking at union standard, ribbe…

Started by andy abramowich in Opinion

1 Sep 6, 2011
Reply by Kerry

Elsinghurst chocolate melter

Hi,   We are interested in purchasing a new chocolate melter for our shop. Does anybody have any experience with the Elsinghurst melter? We…

Started by Brad Weimer in Opinion

1 Sep 6, 2011
Reply by Brian Donaghy

Using Coating

Dumb ? for chocolate users, but I need some input, Please. Is there a way I can change the taste of coating to taste more like chocolate? T…

Started by darlene in Tech Help

11 Sep 6, 2011
Reply by Clay Gordon

Cost of couverture in Australia

Hi We operate a medium sized chocolate business in a tourist town in the very south of Western Australia. We have been trading for nearly t…

Started by Chris Grain in Tasting Notes

2 Sep 4, 2011
Reply by Richard Foley

Dipping Chocolates

How do you get the chocolate thick when dipping chocolates.  Someone told me to add a little bit of water when you are working the chocolat…

Started by Michael Karren in Tips, Tricks, and Techniques

9 Sep 4, 2011
Reply by Richard Foley

Butter Ganache Question

I'm increasing production of a butter ganache, and I'm concerned about the melted chocolate crystallizing on the sides of the mixing bowl. …

Started by Craig Boreth in Tips, Tricks, and Techniques

7 Sep 4, 2011
Reply by Richard Foley

Transfers on White Chocolate?

Anyone having luck getting transfers to work consistently on white chocolate?  I'm finding that the pre-crystallized white chocolate isn't…

Started by Craig Boreth in Tips, Tricks, and Techniques

5 Sep 4, 2011
Reply by Richard Foley

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