The Chocolate Life

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Forum Discussions (2,206)

Discussions Replies Latest Activity

Melanger

Hello everybodyI'm in the process of getting equipped for some home chocolate production. Regarding melanger, I have to products in mind: T…

Started by Ismael Neggaz in Opinion

4 Sep 13
Reply by Ismael Neggaz

Flat printed cello bags

Hi I've been using flat printed cello bags from Chocolat chocolat in Canada for the past 7 years. The flat bags really suit some of my prod…

Started by Kathryn Holt in Where to Buy

0 Sep 13

Chocolate Molds

Hello everyone i was wondering if anyone can advice on where can i buy chocolate polycarbonate molds one where they have lots of varities a…

Started by Christine de Massis in Where to Buy

6 Sep 13
Reply by cheebs

Enrobing /coating help

I am hoping someone can help us out. We are covering jalapeños in chocolate. They are very light and irregular shaped so we had no luck wit…

Started by Corey Meyer in Tech Help

4 Sep 12
Reply by Olivier

Looking for inexpensive ways to stir caramel

Hello All.  We're starting to do a fair amount of caramel business and it's very time consuming stirring a batch of caramel for an hour or…

Started by John Duxbury in Tips, Tricks, and Techniques

5 Sep 12
Reply by Dirke Botsford

Display boxes for chocolate bars

Hi everyone, We are a small chocolate company based out of DC - we are looking for ideas on displaying our bars.  We have a few stores who…

Started by Meira Neggaz in Where to Buy

32 Sep 12
Reply by Jim Cameron

Putting a Price on My Business

I will be selling my small chocolate business, but I am unsure how to value it.  I've read a lot online about selling and valuing businesse…

Started by Mickey Miller in Opinion

1 Sep 9
Reply by It's Chocolate

Chocovision Rev2 default temperatures

Hello, I have a Rev2 but I haven't used it yet, I wonder if I can change at will (up and down) the default  melting and tempering temperatu…

Started by Eduardo Ostos in Opinion

2 Sep 9
Reply by Eduardo Ostos

DIY Melangeur

Does anyone have any experience with building a melangeur?

Started by Josh Nise in Tasting Notes

0 Sep 8

Using coconut oil in truffles help

I am attempting to create a shelf stable truffle by using coconut oil instead of heavy cream but am finding the resulting ganache is grainy…

Started by Dirke Botsford in Tech Help

4 Sep 8
Reply by Dirke Botsford

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