The Chocolate Life

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Home Brew Chocolate

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Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean.

"Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.

Location: Worldwide
Members: 298
Latest Activity: Aug 23

The Home Brew Group: Sponsored by CocoaTown

Making chocolate from the bean can be a lot of fun. Some special equipment is required, but the process is pretty easy to learn and to get good at. It must be, some of the biggest names in the craft chocolate biz have started on using kitchen appliances.

The group is sponsored by CocoaTown, the makers and importers of hobbyist and commercial melanguers, grindeurs, and accessories for making chocolate. CocoaTown is offering ChocolateLife members special purchase incentives. Learn more here.

Discussion Forum

Scaling Up Refining Times Based on Weight?

Started by Dave Huston. Last reply by Andy Koller Jul 23. 19 Replies

Winnowers

Started by Clay Gordon. Last reply by Andy Koller Jul 19. 26 Replies

Comment Wall

Comment

You need to be a member of Home Brew Chocolate to add comments!

Comment by Kelly Sayers on March 19, 2013 at 8:49pm

Hello all,

Has anyone ever had experience with a "chocotec 20" tempering machine? If so could you tell me something about it.. I can't seem to find any information on it.

Thanks so much

Comment by steve on March 7, 2013 at 9:29pm

looking for info on panning ,video , books ect . thanks steve

Comment by Kelly Sayers on February 13, 2013 at 6:56pm

Thanks Gap

Comment by Gap on February 13, 2013 at 6:54pm

Hi Kelly - there are a couple of threads about them on the Chocolate Alchemy forum

http://chocolatetalk.proboards.com/index.cgi?board=equipment&ac...

and

http://chocolatetalk.proboards.com/index.cgi?board=refining&act...

Comment by Kelly Sayers on February 13, 2013 at 5:52pm

Hello,

Does anyone have any experience with the Premier wet grinders both the 1.5 liter and the 2L tilting models ? 

Comment by Gap on December 20, 2012 at 3:47pm

http://www.chocolatealchemy.com/  and its forum has all the reading you need to get started

Comment by Steven J on December 19, 2012 at 8:44pm

Can you suggest any reading material or texts that would help in the home brewing process???

Comment by Klarista Chen on September 26, 2012 at 11:25pm

Hello Everyone!  My name is Klarista and just started to learn about chocolate after visiting a small cacao farm in Indonesia.  I'm not sure where to post my question about determining the type of cacao beans.  But hopefully (I would be very much appreciated) someone can share their experiences or reading articles on determining the types of cacao beans that Indonesian countries usually harvest.  I read on posts that there are three types of cacao beans produced in the world and was wondering how I can classify these beans? 

thanks for your attention and help! 

Klarista

Comment by John Marshall on October 5, 2011 at 1:34am
And if you really want to push boundaries with flavours try this site http://www.foodpairing.com/ or it's sibling less extensive site http://www.foodpairing.be
Comment by Juan Pablo Buchert on October 4, 2011 at 11:04pm

Hi Camile,  we like

Dark Chocolate + Cardamom + Nutmeg + Cinamon + Chillies

Milk Chocolate + lemon + coriander seeds.

 

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