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Home Brew Chocolate Discussions (38)

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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

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

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