The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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Discussions Replies Latest Activity

HI, from the new Guy

I started Carter's Chocolates about three years ago in a small town in Washington State. I had gone to a pastry school back in the 90's, th…

Started by Matt Carter in Allow Me to Introduce Myself

2 Aug 29, 2011
Reply by Clay Gordon

The differences between Temper 1 and Temper 2 on Chocovision machines

ChocolateLife member Jan van Portvliet sent me the following question last week: I am using the revolation delta. Great machine for what I…

Started by Clay Gordon in Tech Help

1 Aug 29, 2011
Reply by Jan van Poortvliet

Chocolate & Photography

Does anyone have experience with photographing chocolate ? I photograph my own pieces and they look pretty good, but I would love to get my…

Started by Katreece Montgomery in Tips, Tricks, and Techniques

8 Aug 28, 2011
Reply by Glenn Knowles

Looking for peanut/nut free courverture

Hi everyone, I'm looking to purchase peanut/nut-free courverture, and was wondering which brands guarantee this?

Started by Natalie in Where to Buy

6 Aug 24, 2011
Reply by Sebastian

Can you store finished chocolates in a "cooling cabinet"?

If I had a cooling cabinet with enough room, would it be reasonable after enrobing or molding, to allow the chocolates to set in the coolin…

Started by Elaine Hsieh in Tech Help

12 Aug 17, 2011
Reply by Linda Schiaffino

Chocolate

I am looking for a chocolate that will stay non meltable in 70 degrees. Does anyone know of a chocolate that does not melt so fast. Thank Y…

Started by darlene in Tech Help

1 Aug 16, 2011
Reply by Richard Foley

a very simple or a very complicated question, please help.

Hi Everybody, I'm getting prepared to start my small chocolate business. I'd really appreciate your help. I'm planning to use a Selmi Pl…

Started by Ozgur Goral in Tech Help

11 Aug 15, 2011
Reply by Solis Lujan

Why is it so difficult to do? (some time ago a question from Joanna Miles)

These are the provide guidelines for the tempering of couverture from Valrhona:   Optimized temperatures for a better use of the chocolate…

Started by Vercruysse Geert in Tech Help

4 Aug 14, 2011
Reply by Magrietha Hendrika du Plessis

Tempering for dipping

Me again, I have actually a few related questions. OK, first, if I am going to offer clients at a stall freshly dipped truffles rolled in w…

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

3 Aug 14, 2011
Reply by Magrietha Hendrika du Plessis

Tempering machines Australia

Hi , I work for a charity and have just started a hand made chocolate range to be included in our Cottage Industry. The intrest in our choc…

Started by kathryn Jontulovic in Where to Buy

0 Aug 13, 2011

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