The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,115)

Discussions Replies Latest Activity

Conche or sugar mill?

Hi all, first I want to really thank you for all the wonderful cacao wisdom you share here. I read your blogs, and have slowly figured out…

Started by Mack Ransom in Tech Help

17 Jul 11
Reply by Daniela Vasquez

Chocolate Ganache question

I recently tried to make two different ganaches one with dark and one with white chocolate. I did a 4 to 1 ratio chocolate to cream into or…

Started by Bryan in Chocolate Education

2 Jul 10
Reply by Bryan

cacao cucina

Anyone able to offer reviews/have personal experience with their equipment (any item of it?)   While I'm not looking to get into bean-bar r…

Started by Jessica Conrad in Opinion

28 Jul 10
Reply by Mark Allan

Oaxaca

I'll be travelling to Oaxaca. Does anyone have any recommendations for places to see, food (chocolate!) to try, or things to do? Thanks!

Started by James Cary in Travels & Adventures

19 Jul 4
Reply by Basil Yokarinis

Weird Flavors and Inclusions in Chocolate

What's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten? Inquiring chocolate minds…

Started by Clay Gordon in Tasting Notes

145 Jul 3
Reply by The Chocolate Tourist

Need some help for my new shop

hi, I got a great opportunity, an opportunity that one just can't refuse.. I was offered space within a very well established candy store o…

Started by Stephane Laviolette in Tasting Notes

6 Jul 3
Reply by Stephane Laviolette

Valrhona education in NY

Fine chocolate education is one of the topics often discussed here, so I would like to share a news item from Valrhona Facebook page: "We a…

Started by Piotr Krzciuk in Chocolate Education

0 Jul 3

Panning

I would like to learn if there is a standard recipe for panning. If any of you chocolatier would give me any instruction how panning works?

Started by Meira Neggaz in Tips, Tricks, and Techniques

6 Jul 2
Reply by cheebs

% of emulsifier in dark ,milk,white chocolate

Please guide me on, in what percentage should emulsifiers E-442,476 be added ? e.g % in 1 kg of dark,milk, white compound chocalate

Started by kamlesh s in Tasting Notes

1 Jul 2
Reply by Sebastian

What is the shelf life of toffee and how should it be stored

I am starting to think about adding toffee to our product line. I learned that Enstroms Toffee is actually considered a dairy product and r…

Started by Daniel Herskovic in Tasting Notes

7 Jul 2
Reply by david smith

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