The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,179)

Discussions Replies Latest Activity

wholesale and retail pricing

I am interested to learn how to price chocolates for both wholesale and retail sale.  I have priced other types of products in the past but…

Started by Andrea Bauer in News

0 Nov 12, 2010

Cacao Pods Picture

I aM looking for a really colorful hi res iMage of a pile of cacao pods, horizontal orientation, to use for a Mural. Would like Multi-color…

Started by Melanie Boudar in Uncategorized

9 Nov 10, 2010
Reply by Anthony Lange

Shelf Life

Is there a shelf life to colored cocoa butter and can colored cocoa butter go bad? Or does it just bloom? Is there any special way I should…

Started by Sue in Tips, Tricks, and Techniques

1 Nov 9, 2010
Reply by Sebastian

"Chocolate will become as expensive as caviar" - says this news report

Sounds a little sensationalist to me   http://edition.cnn.com/2008/WORLD/asiapcf/07/06/eco.chocolate/index.html

Started by Tom in News

0 Nov 8, 2010

Mint crystals in chocolate

Hi   I am trying to source/make mint crystals that i can use in chocolate slab/thins. Im guessing this is created by flavouring sugar with…

Started by peter guppy in Uncategorized

0 Nov 8, 2010

Sahagun Coffee Bar

Not a chocolate bar, but made in the same vein, has anyone tried Sahagun's coffee bar in Portland? I'd like to try it, or try making my own…

Started by Nat in Tasting Notes

7 Nov 5, 2010
Reply by Nat

Preservatives for longer shelf life

I am doing a consultancy for a chocolate store owner who is looking at adding preservatives to his fillings. Although this is totally again…

Started by Omar Forastero in Tech Help

1 Nov 4, 2010
Reply by cheebs

Warming solution

Hello again, I was looking for ways to melt and mostly to keep the chocolate warm I came upon this electric warming tray, it has a teperatu…

Started by Hilmir Kolbeins in Opinion

7 Nov 3, 2010
Reply by Tom

Unrobed Ganache

Hello Folks I am looking to make truffles that do not have a shell (bit like Royce's Nama Choco).  Is it just a case of adding extra sugar…

Started by Kevin Bovy in Recipes

7 Nov 3, 2010
Reply by Lana

Chocolate class

Hi, I need a small help, I´ve been asked to teach a chocolate class and I was wondering how much chocolate I would need. It will be 10 pers…

Started by Hilmir Kolbeins in News

2 Nov 2, 2010
Reply by Hilmir Kolbeins

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