The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,178)

Discussions Replies Latest Activity

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

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

5 Mar 12, 2009
Reply by Langdon Stevenson

Mixed News From Hershey: Recession is Good - Closing Plants

Today, 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

26 Mar 10, 2009
Reply by Shawn

San Francisco/West Coast Chocolatiers - Call to Action

The 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

1 Mar 7, 2009
Reply by Clay Gordon

Help answer our survey

Take 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

3 Mar 4, 2009
Reply by Duffy Sheardown

Best Chocolate for Fondue

Hi. 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

4 Feb 27, 2009
Reply by Robert Shea

HEALING WOUNDED CHOCOLATE MOLDS

They 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

7 Feb 27, 2009
Reply by Brian Donaghy

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