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Small time cacao and fruit grower in Costa Rica Hi new friends, This is interesting, a forum for chocolate fans. While chocolate is my favorite candy, my main interest is getting my mayb… Started by Jesse Blenn in Allow Me to Introduce Myself	2	Apr 1, 2009 Reply by Langdon Stevenson
help with El Rey tempering!! I am new here and I need help. I have been using El Rey for 3 years with limited success. I am using 61% in a chocovision X3210. I rarely g… Started by thomas in Tech Help	9	Mar 31, 2009 Reply by thomas
SF Chocolate Salon Tasting Panel Winners: Amano Cleans Up The winners of the tasting panel awards from the recent 2009 "International" SF Chocolate Salon have been posted. Art Pollard's Amano Arti… Started by Clay Gordon in News	3	Mar 28, 2009 Reply by cybele
Ghana Roasting? Hi All, I just got a shipment of Ghana beans from John Nanci and will start roasting them in a couple of days. My first attempt with this o… Started by Frank Schmidt in Micro-Batch "Homebrew" Chocolate	3	Mar 27, 2009 Reply by Frank Schmidt
Madame Cocoa's Adventures in Paris - Top Paris Chocolate Spots Madame Cocoa posted a lovely album of photos taken in Paris in September 2008. There are some very lovely photos that remind me of my last… Started by Clay Gordon in Travels & Adventures	1	Mar 26, 2009 Reply by cheebs
Cleaning polycarbonate molds. G'day... Does anyone have a great method for cleaning there polycarbonate molds. Everyone I read tells me opposing ideas and I only just g… Started by Michelle-Jo Garfield in Tech Help	16	Mar 24, 2009 Reply by Michelle-Jo Garfield
Lindt to close most US Stores From an article in the Financial Times Lindt & Sprüngli, the Swiss maker of chocolate truffle balls and Easter bunnies wrapped in gold… Started by Clay Gordon in News	4	Mar 23, 2009 Reply by Clay Gordon
Tempering with Beta 6 crystals Has anybody used Beta 6 crystals for tempering? I just wanted to know how the results compare to other tempering methods (machine, seeding,… Started by Irma Wiese in Tips, Tricks, and Techniques	9	Mar 22, 2009 Reply by Kerry
Raw chocolate-- what is it really? So, I have noticed a recent upsurge in "raw" chocolate products. A couple I have tried have been tasty. But I don't understand what makes r… Started by Sarah Hart in Make Mine Raw ...	64	Mar 18, 2009 Reply by Sacred Steve
4 hours to complete two molds? I hope I am not yelled yet (again). I know a lot of you guys have experience with chocolate, but I am a complete newbie and I am still tryi… Started by Andre Costa in Micro-Batch "Homebrew" Chocolate	10	Mar 13, 2009 Reply by John DePaula