The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,119)

Discussions Replies Latest Activity

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

Convection Oven and/or Coffee Roaster modifications/techniques

I am looking to be able to roast 35 to 50kg and, depending a bit on machinery I find, will decide between convection or drum roaster route.…

Started by SteveB in Tips, Tricks, and Techniques

5 Jul 1
Reply by Jack Meyer

Help - streaks in my chocolate

Hi there, I've recently started making chocolate from bean and I'm struggling to get the tempering right. I am getting steaks in my chocol…

Started by Sabrina M in Tips, Tricks, and Techniques

1 Jul 1
Reply by Ben Rasmussen

low % butter commercial callets?

Does anyone know where to get a few pounds of preferably milk callets, low fat? I'm trying the ethyl cellulose experiment to bring the melt…

Started by Drew E in Tasting Notes

5 Jul 1
Reply by Sebastian

Greetings & White Chocolate Lithophanes (Greyscale white chocolate photographs)

Hi Everyone, I am a chocolate newbie but find chocolate production and chocolate mold making a creative interest that is rewarding when you…

Started by William Miller in Allow Me to Introduce Myself

2 Jun 29
Reply by William Miller

Bitterness

I am struggling some with "bitterness".  My thinking is that I am running the nibs through the Juicer too many times trying to get the coco…

Started by Daniel Mollsen in Tasting Notes

29 Jun 27
Reply by Sebastian

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service