The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,016)

Discussions Replies Latest Activity

Chocolate classes in Utah?

I've always been interested in making chocolates (I made them as a very little girl with my Nana) and want to start.  I've recently purchas…

Started by Arainna Forth in Allow Me to Introduce Myself

9 Mar 17
Reply by Arainna Forth

Chocolate bars sold at bakery stores?

I will commence distributing bars to candy stores and my second line option are pastry/bakery shops that targets middle class. The chocolat…

Started by Wannabe Chocolatier in Opinion

0 Mar 16

ACMC chocolate temperer motor replacement (You know, the white table-top one).

Okay, so in our shop, we have a couple of large Hilliards tempering pots and one ACMC pot used only for tempering white chocolate. Its moto…

Started by Brandon Buckner in Opinion

6 Mar 14
Reply by Chirag Bhatia

Dry Chocolate Feel?

Hello Everyone, This is my first time posting and I am very excited as I have just started my chocolate journey. I have recently made my fi…

Started by Ian Horvath in Tips, Tricks, and Techniques

0 Mar 14

A new venture

Into the Wonka river I go..... Hello everyone, I just joined and I hope that I will be able to add to the forum in the near future. Im ver…

Started by nate b in Allow Me to Introduce Myself

0 Mar 13

Weird Flavors and Inclusions in Chocolate

What's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten? Inquiring chocolate minds…

Started by Clay Gordon in Tasting Notes

133 Mar 12
Reply by Sue Siegal

Converting from 3 phase to single phase

I have a Selmi plus and need to move to a facility where running a 3 phase line is a costly endeavor.i,ve been told I can get a phase conve…

Started by Melanie Boudar in Tech Help

17 Mar 12
Reply by Mike

Measured Pourer

I hand pour my chocolate bars. I need the pour to be accurate (2 oz).  Any suggestions for equipment?

Started by Chocolate Woman in Tips, Tricks, and Techniques

3 Mar 12
Reply by Ben Rasmussen

Molding Liquor

Hello all and looking for a little advice on molding chocolate liquor.  I recently purchased a 50 lbs. Savage Brothers melter-tempering ma…

Started by Thomas Forbes in Tips, Tricks, and Techniques

6 Mar 12
Reply by Thomas Forbes

Contract Manufacturing Agreements

Hi, I am looking to get some of my chocolates co packed. I am not sure what my agreements can cover for recipe protection, direct sale of t…

Started by Anjali Gupta in Tasting Notes

0 Mar 11


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