The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,018)

Discussions Replies Latest Activity

Where might I be able to sell unused Van Leer chocolate and Callebaut Cara Crakine?

I recently purchased 50 lbs each of Van Leer Milk Chocolate and Semi-Sweet Chocolate plus a case of Callebaut Cara Crakine Caramel. The Car…

Started by Paul Gardner in Uncategorized

0 Apr 10

"Whole Bean Chocolate"

Paul Young is grabbing headlines in England this week with the launch of his "whole bean chocolate" (i.e., grinding all of the shell into t…

Started by Scott in News

23 Apr 10
Reply by Scott

How to prevent chocolate from melting in oven

Hello everyone, I very recently started making my own chocolate, and all because I need it in my gluten and lactose free bakery here in Biz…

Started by Itziar Calvar in Tips, Tricks, and Techniques

3 Apr 10
Reply by Itziar Calvar

specific gravity/weight

Hi,I'm about to make a 3 dimentional design for a custom vacum forming mould. in order to have the software design the exact size for a spe…

Started by Neta onik in Tech Help

6 Apr 9
Reply by Neta onik

Roasting Question

Hi All, I am wondering if someone would be willing to share tips on roasting beans in a convection oven? Mostly wondering about a baseline…

Started by Nichole Warner in Tips, Tricks, and Techniques

0 Apr 9

Problematic Baffle with Chocovision?

Hi All! I purchased my first Chocovision Rev X3120 back in August of 2013. Since then, we have gone through 4 baffles...first our problem w…

Started by Maggie Calpin in Tech Help

5 Apr 7
Reply by michael donegan

Is probably something so simple...Cluster Problems

Hi All! I know this is probably going to be the easiest fix..and most likely something silly we are doing wrong. But, when we try to make M…

Started by Maggie Calpin in Tasting Notes

7 Apr 6
Reply by Maggie Calpin

Initial Thoughts: CHOCOA 2014

Chocoa Trade Fair, Conference, and Festival March 27-31, 2014 Amsterdam The program for the 2nd CHOCOA Conference was and is ambitious. Th…

Started by Clay Gordon in Opinion

7 Apr 6
Reply by Vera Hofman

Tempering issues

Any ideas why the first trays molded from my batch temperer turn out streaky and rough/blotchy as in the attached picture? Later trays turn…

Started by Brent Peters in Tech Help

0 Apr 6

transfer sheet process

Can anyone answer this?  How does this chocolatier make these transfer sheets for this type of corporate logo on chocolate?  (i hope my pic…

Started by Cindy Sanche in Tips, Tricks, and Techniques

7 Apr 6
Reply by Cindy Sanche


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