The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,117)

Discussions Replies Latest Activity

Airbrushing chocolate molds

First time Airbrushing. Confused what should I use. Cocoa Butter or Airbrushing liquid you buy at Whish one should I use? T…

Started by Ismael Neggaz in Tasting Notes

4 Jun 25
Reply by Ismael Neggaz

Arriba Cacao

Hi! My name is Chris Werner and I am the Assistant Marketing Director of Andean Chocolate Company. If anyone is interested in Arriba Cacao…

Started by Chris Werner in Allow Me to Introduce Myself

6 Jun 25
Reply by Chris Werner

Source of Small Scale Cacao Processing Equipments

Hi every one we are a small farm in southern Philippines who are very much interested in purchasing small scale processing equipments for m…

Started by Ernesto B. Pantua Jr. in Where to Buy

25 Jun 20
Reply by Andrés Jara

Looking for help

Hi all Currently I make chocolates at home but I would like to start a bigger production   I would like to know if anyone know's how to ge…

Started by Laura Marion in Tech Help

4 Jun 20
Reply by Laura Marion

Thick chocolate while tempering

Hello All.  I know this is something I should already know (probably have forgotten it a few times over!).  When tempering chocolate using…

Started by John Duxbury in Tasting Notes

7 Jun 18
Reply by John Duxbury

tempering chocolate confusion

I used to tempering chocolate many time was success, but recently have problem in tempering, I used "seeding method" to tempering and below…

Started by him in Tech Help

1 Jun 18
Reply by jeff goh

Difficulty in dislodging Chocolate from Mould

I have a question about the problem i've just encountered in dislodging those chocolate praline from the polycarbonate mould. First of all,…

Started by jeff goh in Chocolate Education

2 Jun 18
Reply by jeff goh


Does anyone know where I can find a recipe for "cremini" or "cremino?" I've seen a photo of it on the Pernigotti website and I've heard tha…

Started by Roger Rolf in Tasting Notes

2 Jun 16
Reply by Roger Rolf

Chocolate Source Questions

I have been using Callebaut 811NV for most of my dark chocolates. My current supplier has discontinued carrying it and has suggested someth…

Started by Kim Bahr in Uncategorized

1 Jun 16
Reply by Sebastian

Kitchen Aid Panning Attachment

I've looked a lot into panning, and found it to be really too much of a burden for us.  Yet I continue to be asked for panned items.  I've…

Started by Andy Ciordia in Geek Gear - Cool Tools

13 Jun 16
Reply by Jim Greenberg


Member Marketplace

Promote TheChocolateLife

Bookmark and Share

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



© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service