The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,230)

Discussions Replies Latest Activity

Crystalization of sugar

Hello people, I have a question to a problem. I hope someone can suggest me how to proceed. I am trying to make butter fudge (mix of suga…

Started by Cesar Lovon in Tech Help

3 Jan 20, 2010
Reply by Mark Heim

notes on flavor

Genetics, terroir, fermentation and drying along with other post harvesting and processing stages can all play a role in the flavor of the…

Started by Brady in Tasting Notes

17 Jan 20, 2010
Reply by Eric G

First time tempering with the Revolation X3210

So, just picked up a Revolation x3210 and am in the process of testing it on my first batch. Knowing that the low end was possibly not low…

Started by Mike in Tips, Tricks, and Techniques

1 Jan 20, 2010
Reply by Mike

Fancy Food Show 2010 San Francisco

I am heading to my first Fancy Food show next week. I've been perusing the exhibitor list and I'm hoping that the 2 days of attendance I've…

Started by Lana in News

25 Jan 20, 2010
Reply by Lana

Where to buy bulk couverture?

I'm looking for another source for bulk couverture. I usually buy through because they have the best prices I've found ($4…

Started by Valerie in Where to Buy

5 Jan 19, 2010
Reply by Vivian S. Richman

The perspective from a Producer's Country: GUATEMALA, by the way I'm new here....

Dear Colleagues and Friends, I would like to introduce myself. My name is Juan Francisco Mollinedo and I am the Vice President of the Asoc…

Started by Juan Francisco Mollinedo in Opinion

0 Jan 12, 2010

Online buying/selling?

Hi chocolate lovers&producers! I have just started the Ecole Chocolat and have been looking at the web pages of several chocolate artis…

Started by Kirsi Hyytiäinen in Tips, Tricks, and Techniques

18 Jan 12, 2010
Reply by Molly Drexelius

Best Chocolate Book | Best Chocolate Authors

I am looking for a good book or two. Would like a book or two that will teach me about chocolate in the most riveting manner. Educational a…

Started by Richard Spangenberg in Book Reviews

11 Jan 11, 2010
Reply by chocoasis

Metal Mold Refinishing

I was looking through my molds and found some of them have what appears to be blemishes on the inside. It may also be the start of rust. Th…

Started by Steve Kurz in Tech Help

8 Jan 10, 2010
Reply by Steve Kurz

Question on the shelf life of raw chocolate

I'd like to begin experimenting with making molded raw chocolates and I have some questions on shelf life/storage. I read on another websit…

Started by Valerie in Tips, Tricks, and Techniques

0 Jan 8, 2010


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