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


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


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


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