The Chocolate Life

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Home Brew Chocolate Discussions (33)

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Cracking Beans for Winnowing

A rolling pin and soil sieve suit my hobby needs at the moment but it doesnt mean that i havent considered speeding things up. Years ago i…

Started by Tom

2 Aug 3
Reply by Tom

Scaling Up Refining Times Based on Weight?

Hey All, I'm wondering if, while using the same machine, folks increase their refining times linearly proportional to increased chocolate b…

Started by Dave Huston

19 Jul 23
Reply by Andy Koller


There has been a lot of discussion about winnowers here on The Chocolate Life recently. As anyone who has tried to make chocolate at home a…

Started by Clay Gordon

26 Jul 19
Reply by Andy Koller

Table-top Conching Machine??

My nearly new Ultra Grind + (wet grinder) like the Santha , is just about worn out after 8 months of abuse. When I started this hobby "from…

Started by Frank Schmidt

37 Jul 10
Reply by Mack Ransom

Sourcing Fair Trade Cocoa Beans

Hi, We have a Bean to Bar (and really bean to everything chocolate) shop in the works and found that sourcing high quality f/t beans is qui…

Started by michael gadaleta

4 Jul 7
Reply by Raul A. Lacayo

Infusing Cocoa Butter w/ Fresh Hot Peppers?

Has anybody ever tried this?  I've read that peppers infused in oils, like olive oil, could lead to the growth of botulism in the oil.  I w…

Started by Dave Huston

2 Jul 1
Reply by Dave Huston

Fixing the Santha 20

 Can someone please walk me through, step by step, disassembling the Santha 20.  Ever since the first use, it has had an UNBEARABLE high pi…

Started by Tao Watts

4 Jun 25
Reply by Ben Rasmussen

Viscosity/Thickness of chocolate when manually tempering vs. Chocovision

When I temper chocolate in my Mol d'art warmer, I'm aiming for 47/27/31 degrees C per instructions. When I get to 27C, the chocolate is ver…

Started by Lane Wigley

4 Dec 14, 2013
Reply by Lane Wigley

Off notes in hand-tempered chocolate.

Im making some chocolate in a small santha grinder using cocoa powder and butter. Grinding for about 12 hours. I know this is a bit wrong b…

Started by Lucy bennetto

2 Dec 11, 2013
Reply by Dario M. Agesilao

chalky flavour

Hi there I have been working with two beans and one of them has a funny texture to it that I can't seem to get rid of. It is an Ecuador bas…

Started by Taylor

0 Nov 25, 2013


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