The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,017)

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compressed air?

Hi folks. I'd like to do some experimenting with decorating molded chocolates. Specifically, I'm thinking of putting a drop of colored coco…

Started by Robyn Dochterman in Tips, Tricks, and Techniques

8 Aug 15, 2010
Reply by Wendy Buckner

Seeding with two different chocolates

I recently bought a Revolation tempering machine, it's great but I tried melting milk and then seeded with Dark to see what effect I would…

Started by Dirke in News

0 Aug 12, 2010

Pumpkin Ganache

Does anyone have a good recipe for a pumpkin ganache they'd be willing to share?

Started by Ananda Kavanagh in Recipes

0 Aug 12, 2010

Untempered chocolate....what must I do?

Good Evening! I am a beginner in the "chocolate life". I think perhaps I am over my head in joining this site but I am hoping in doing so ,…

Started by Jacquie Schofield in Tips, Tricks, and Techniques

2 Aug 11, 2010
Reply by Jacquie Schofield

Wholesale Packaging...quick!

I am about to start selling to a casino company and am faced with bulk packaging. They do parties for 600-1000 people all of the time and t…

Started by Rick Jordan in Tips, Tricks, and Techniques

9 Aug 11, 2010
Reply by Jennifer Thamer

Van Leer Chocolate

I have no idea if I am doing this right cuz I have never posted here before.I recently started my own baking company in Florida and need to…

Started by Heidi Kelliher in News

2 Aug 11, 2010
Reply by Graziella Hediger

How Did You Choose Your Market Location

Hi All, As someone who is just beginning to learn about chocolate and dreaming about  having my own business in a few years, I'm starting t…

Started by Jeff Slaughter in Chocolate Education

8 Aug 10, 2010
Reply by Michelle-Jo Garfield

Canadian Chocolate Company Bernard Callebaut Forced into Bankruptcy

After 27 years and a fixture of the Canadian chocolate landscape, Bernard Callebaut, scion of the Callebaut family, has been forced into re…

Started by Clay Gordon in News

2 Aug 9, 2010
Reply by Gwen Borders

understanding the chemistry...

I made a batch of vegan brownie bites from the Baby Cakes Bakery cook book. They came out amazingly moist and delicious. I was surprised ho…

Started by Gretchen Tartakoff in News

1 Aug 5, 2010
Reply by Mark Heim

Getting the temper right with my Selmi?

I was fortunate enough to acquire a used Selmi Plus for my new chocolate shop and recently got it set up. I am using Chocoa Forte 60% in it…

Started by Robyn Dochterman in Tech Help

4 Aug 3, 2010
Reply by Melanie Boudar

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