Discover Chocolate and Live La Vida Cocoa!
Forum Discussions (1,663)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Crystallization of CaramelsI would appreciate any suggestions on how to prevent delayed crystallization of my caramels. I have been using Recchiuti's Fleur de Sel rec… Started by Alan B in Tips, Tricks, and Techniques |
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Apr 17 Reply by Alan B |
Dairy free milk chocolateI've been trying to source Dairy free milk chocolate. I know it exists (Callebaut) but I'm not sure it's available in the US. Does anyone h… Started by Valerie Herskowitz in Where to Buy |
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Apr 17 Reply by Julie Ehrentraut |
 Phytic Acid content of ChocolateI have recently learned that chocolate is extremely high in phytic acid - one of the highest of all foods. Phytic acid is considered an an… Started by Lana in Chocolate Education |
0 | Apr 17 |
 Truffle TroubleI make molded truffles with ganache made with tempered chocolate, I leave them overnight at room temp to crystallise and then I cover them… Started by Daniela Vasquez in Tips, Tricks, and Techniques |
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Apr 16 Reply by Daniela Vasquez |
Commercial grade clear top chocolate boxes - supplier neededWe are preparing for our first retail opportunity. We need a supplier for a 1/2lb box who has a clear top or window box so that people can… Started by Tony Angnardo in Tasting Notes |
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Apr 16 Reply by Tony Angnardo |
 Almond Paste: Make it or buy it?So, I'm looking at some recipes using Almond Paste, and I'm not sure which would be better, making my own or buying it. How about you guys?… Started by Thomas Snyder in Tasting Notes |
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Apr 15 Reply by Giovanna |
ButtercreamsI am looking for insight on creatingVanilla and chocolate buttercream Easter eggs. I have customers asking me for them. It is a not a ganac… Started by Linda Bowen in Tech Help |
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Apr 15 Reply by Andy Ciordia |
Single Origin Chocolate - Standards?Hello! I am seeking reliable sources of South American Single Origin chocolate. I have been using a Colombian and a Venezualan chocolate… Started by Kalibri Anne in Chocolate Education |
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Apr 15 Reply by Clay Gordon |
Question on Tempering and ScraperHi, My wife has recently enrolled in a chocolate making course being taught online, and now in the tempering (table method) stage. While… Started by TheChocolateMan in Tips, Tricks, and Techniques |
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Apr 14 Reply by Daniela Vasquez |
Chocolatier CertificationAnyone knows how/where can one get an "official" chocolatier or maitre chocolatier certification? Started by Daniela Vasquez in Chocolate Education |
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Apr 14 Reply by TheChocolateMan |
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