The Chocolate Life

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Forum Discussions (2,230)

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my dark chocolate is white out of the mold, help with tempering

Aloha, I'm a beginner making chocolate in Hawaii with Hawaiian cacao. At first this was a challenge in my home 82 degree kitchen, but I am…

Started by sterling in Micro-Batch "Homebrew" Chocolate

0 Sep 29

Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

Hi,  I made some Dark chocolate yesterday and the bars already have white spots on them. The white spots are exactly where the inclusions…

Started by Louwegi in Tech Help

15 Sep 28
Reply by david ghobril

Sweating Sea Salt

I'm looking for help with an odd thing happening with Fumee De Sal smoked Sea Salt and our dark and milk chocolate.  After we top the choco…

Started by Michael Beery in Tasting Notes

1 Sep 28
Reply by Ben Rasmussen

Calculating density of chocolate

Any leads on this?

Started by Amaleah Brigitte Black-Smiley in Tasting Notes

2 Sep 28
Reply by Amaleah Brigitte Black-Smiley

Need some advice on milk chocolate...

Hello All,  This is my first blog post so I figured I would give you all a little introduction. I am 27 years old living in the greater Lo…

Started by Matt in Tasting Notes

10 Sep 25
Reply by Larry

Research on Chocolate - I want to speak to 100 chocolate lovers. Any idea how?

Hi guys, I'm a new member of this community. Great website. I look forward to visiting and contributing to this community. I'm studying a…

Started by Bryan Shah in Opinion

1 Sep 24
Reply by Peter

Tempering & enrobing system advice

Currently looking for a tempering system with the idea of having an enrobing line to attach to it later down the road. I was looking at the…

Started by Dirke Botsford in Opinion

15 Sep 23
Reply by Daniel Herskovic

Cleaning Molds

Suddenly my health department wants me to clean and sanitize all my molds between uses. Do you guys do that? Does anyone know of any regu…

Started by Matt Carter in Tips, Tricks, and Techniques

10 Sep 22
Reply by david ghobril

Cleaning Chocolate Molds

I just made a batch of chocolates that taste great, but have bloom.  I am suspecting the problem is the molds were not properly cleaned as…

Started by Christina Durta in Tech Help

80 Sep 22
Reply by david ghobril

chocolate brand to choose, pricing vs taste

I am deciding which chocolate to bring in.. Callebaut 823NV milk (more expensive) or Van LeerBel Lactee Milk. Callebaut 70-30-38NV (more ex…

Started by Susie in Opinion

3 Sep 21
Reply by MRA

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