Discover Chocolate and Live La Vida Cocoa!
Forum Discussions (1,661)
| Discussions | Replies | Latest Activity |
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 Tempering with Beta 6 crystalsHas 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 |
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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 ... |
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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 |
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Mar 13, 2009 Reply by John DePaula |
 How is cocoa butter produced?There's quite a few sites on the net advertising cold-pressed cocoa butters. On another post somewhere (which I cannot seem to find), someo… Started by Lemm Huang in Tasting Notes |
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Mar 12, 2009 Reply by Langdon Stevenson |
Molding ChocolateI've already posted this question on the Homebrew Group, but without a response so far. I'm posting it here in hopes that I will get some f… Started by Lemm Huang in Tips, Tricks, and Techniques |
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Mar 11, 2009 Reply by Alan McClure |
 Mixed News From Hershey: Recession is Good - Closing PlantsToday, the Hershey company announced in an article in the Wall Street Journal (subscription required) that their "Profits Jumped 51% Amid S… Started by Clay Gordon in News |
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Mar 10, 2009 Reply by Shawn |
 San Francisco/West Coast Chocolatiers - Call to ActionThe following was posted on Peter Shankman's HARO (www.helpareporterout.com) newsgroup. It could be a great opportunity to promote your bra… Started by Andrea in News |
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Mar 7, 2009 Reply by Clay Gordon |
Help answer our surveyTake our survey and enter to win free chocolate from our new collection! We are conducting a survey into peoples chocolate buying habits a… Started by Zeke Mandel in Opinion |
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Mar 4, 2009 Reply by Duffy Sheardown |
Best Chocolate for FondueHi. I am looking for the best chocolate to be used for making fondue. I don't want any oils, waxes, etc to make it flow better, as I won't… Started by JC Lee in Tasting Notes |
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Feb 27, 2009 Reply by Robert Shea |
 HEALING WOUNDED CHOCOLATE MOLDSThey used to be shiny but now they are dull. I've replaced them with new ones, but there's something about an old polycarbonate mold you've… Started by Susie Norris in Tips, Tricks, and Techniques |
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Feb 27, 2009 Reply by Brian Donaghy |
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