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Home Brew Chocolate Discussions (36)

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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

Advice on storing roasted nibs

Dear firends. I would appreciate some advice. I roasted, cracked and winnowed my first batch of beans this past weekend. I put the nibs in…

Started by Mark Gerrits

2 Oct 16, 2013
Reply by Mark Gerrits

Home Cooking and Off-Flavors in your Chocolate?

Hey All, Anybody have an idea as to whether home cooking foods with strong odors (bacon, onions, baking-bread, etc.) can affect the flavor…

Started by Dave Huston

2 Oct 7, 2013
Reply by Dave Huston

Home roasting beans with delicate flavour notes

Hi, I've recently purchased some Criollo bean stock and want to be careful roasting them.   Previously, I've roasted on a perforated bakin…

Started by Gap

2 Sep 26, 2013
Reply by Thomas Forbes

My experience with wet grinder.

I have a wet grinder (1.5 Lt capacity) and used to grind my Cocoa in it. It was fun at times, sometimes frustrating too!!! The wet grinder…

Started by Rajarajeshwari Kainthaje

6 Sep 23, 2013
Reply by Amaleah Brigitte Black-Smiley

Identifying mouldy beans

Hi, I was wondering if someone could give me some guides for identifying mouldy beans.   I'm new to chocolate making and recently roasted…

Started by Gap

3 Jan 28, 2013
Reply by Gap

Glistening beans during roasting

Hi, I'm fairly new to chocolate making. I was making my 11th batch yesterday and, for the first time, used Ghana (washed) beans. During th…

Started by Gap

3 Dec 14, 2012
Reply by Gap

Freeze Drying Your Own Milk

Just wondering if anyone had bothered to freeze dry their own milk for use in chocolate making? Also I have heard of spray drying and rolle…

Started by Tom

11 Oct 22, 2012
Reply by Tom


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