The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,211)

Discussions Replies Latest Activity

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

Hand dipping candy problems

I am have trouble with my candy when I dip it. I dip the candy with a fork or whatever then I put the candy on parchment paper or a silpal…

Started by Bryan in Tasting Notes

7 Sep 8
Reply by Bryan

Liquering

I've noticed my chocolate maker doesn't liquer his nibs anymore. We don't add extra cocoa butter or chemicals to our process. I've noticed…

Started by Sarah in Opinion

3 Sep 8
Reply by Ben Rasmussen

Every time I use my molds for chocolate bars, they bloom.

Every time I use my molds for chocolate bars, they bloom.  However, If I dont use the molds and pour the chocolate on parchment paper, the…

Started by Jessica Osterday in Tasting Notes

16 Sep 8
Reply by Sebastian

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