The Chocolate Life

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Barry Callebaut hard coatings

Hi everyone, I have a major problem. For reasons of economy I have to use the Callebaut hard coating to dip my fudge balls in. The problem…

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

9 Jun 29, 2011
Reply by Magrietha Hendrika du Plessis

Precoating Chocolate

Ok, so I've been making pralines as an amatuer for some time now.  I have read countless books and have worked with hundreds of pounds of c…

Started by Lizzy Steffen in Tips, Tricks, and Techniques

7 Jun 28, 2011
Reply by Cathy Kuepfer

Technical Melting Temperatures - Part 2

Greetings, I had posted this before and had recieved several great responses to it, however, there are no posts in the discussion any longe…

Started by Robert Cabeca in Tech Help

0 Jun 28, 2011

White chocolate instead of cocoa butter on molds

Hello everyone!I'm new to working with chocolate, so sorry if this is an obvious question. I'm about to get some polycarbonate molds and I…

Started by Thomas T in Tips, Tricks, and Techniques

10 Jun 27, 2011
Reply by antonino allegra

Coconut oil and chocolate smoothies

We make a variety of flavoured chocolate smoothies, (aka the poor man's truffle). We use a microwave to soften the coconut oil. Originally,…

Started by Cathy Kuepfer in Tips, Tricks, and Techniques

1 Jun 24, 2011
Reply by Ice Blocks!

i need to buy frozen pulp of cacao fruit

dear Sirs, I need to buy immediatly frozen cacau pulp frozen to do rich juices in USA. Can you help me ot find it? lartecsa@gmail.com  

Started by Oswaldo Rosado in Where to Buy

7 Jun 24, 2011
Reply by brian horsley

West Coast of Costa Rica: good for growing Caco Plants ?

Dear Chocolatereres;   My dear friend in Red Hook has some property, along with a group of American Ex Pats, in Western Costa Rica, just so…

Started by Dr D B in Tech Help

3 Jun 24, 2011
Reply by cheebs

ISO used Guitar Cutter and chocolate melter

Hi guys,   I am still looking for used  and reasonably priced used equipment for making candy- guitar cutter and maybe a melter. I have not…

Started by Katerina Paleckova in Where to Buy

19 Jun 24, 2011
Reply by Nancy

Questions regarding tempering & molding

Hi - I am relatively new to making chocolates and have learned through books and the internet. 80% of the time my chocolates turn out very…

Started by Jo-Ellen Fairbanks in Tips, Tricks, and Techniques

9 Jun 23, 2011
Reply by Matthew W.

rating small businesses locally

I realize that the U.S. and Canada are huge and so rating small businesses perhaps does not have much effect. In my area chocolatiers get r…

Started by Ilana in Opinion

2 Jun 21, 2011
Reply by Ilana

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