The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,186)

Discussions Replies Latest Activity

the broma process ebook for downloading

hello members of chocolatelife, Am back again, sorry to take some of your time. Am really having a hard time with my broma process project.…

Started by kenneth mensah in Tech Help

1 Mar 30, 2010
Reply by Clay Gordon

Heading to Guatemala next week

visiting Antigua and Lake Atitlan. Can I learn anything about cacao here?I am a chocolatier in Michigan: www.grocersdaughter.com

Started by Mimi Wheeler in News

3 Mar 28, 2010
Reply by cheebs

Adding Own Ingredients.

Hi,I naturally have thought of adding my own ingredients to a 99% couverture chocolate I can get hold of. Is this an easy thing to do i.e c…

Started by Mark Wilton in Tips, Tricks, and Techniques

2 Mar 28, 2010
Reply by Mark Wilton

looking to buy a hilliard little dipper or a revolution x3210

Hi, I am just a hobby chocolate maker only producing about 500 pieces at a time and I am tired of tempering my chocolate on the stove. I am…

Started by jared post in Opinion

4 Mar 28, 2010
Reply by Clay Gordon

I need some advise on two piece chocolate molds.

I am trying a two piece chocolate bunny mold for the first time and need someadvice on how to put the piece together to minimize the seam.

Started by Sweet Morsels Toffee & Chocolate in Tips, Tricks, and Techniques

9 Mar 27, 2010
Reply by Sweet Morsels Toffee & Chocolate

Strange chocolate-no saturated fat?

A potential customer asked me this question: Do you have chocolate that fulfills these requirements: 1. At least 70% cacao solids 2. A minu…

Started by Ilana in Opinion

3 Mar 24, 2010
Reply by Ilana

anyone producing easter chocolates in a nut-free environment?

I often receive a variety of questions from both our members and non-members. One consumer contacted me recently asking for companies who a…

Started by MJ Stojak in Uncategorized

1 Mar 24, 2010
Reply by Clay Gordon

Brainstorming Chocolate bars to Pair with Espresso

Good afternoon all, I hope today finds you well.  I have a relatively simple question that I need some chocophiles to help me ponder.  I am…

Started by Nick Frappier in Opinion

3 Mar 23, 2010
Reply by Vanessa Chang

the dilemma of using color tinted cacao butter/white chocolate

talking about purity of cacao varieties and such - I am quite confused over the array of transfer sheets/ air brushing etc using artificial…

Started by Mimi Wheeler in Opinion

4 Mar 23, 2010
Reply by Ilana

Top 10 Questions You Want To Ask Michael Antonorsi of Chuao Chocolatier

This is the first in a brand new series of discussions here on The Chocolate Life - a chance to ask questions of top chocolatiers, chocolat…

Started by Clay Gordon in Top 10 Lists

6 Mar 22, 2010
Reply by Matt Caputo

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