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Kitchen Confectionery Discussions (18)

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Adjusting chocolate amount based on the percentage: Kitchen Confectionery

I am reading the book, 'Cooking with Chocolate'.  One of the discussions concerns adjusting the quantity of chocolate  based on the percent…

Started by Barbara Malewska

2 Oct 13, 2013
Reply by Barbara Malewska

Has Anyone Used This Machine Before?

Hey everyone. I'm looking to purchase a bigger tempering machine as I am moving from selling at home to selling in a shop. I have been usin…

Started by Evelyn

1 Oct 13, 2013
Reply by Dirke

ChocoVision REV 1~ where to find absolute best price?

I would love to buy a ChocoVision Rev 1 machine. Does anyone know the absolute best deal around?

Started by Donna Roesink

1 Feb 20, 2013
Reply by Evelyn

Increasing recipe size

Hi all, I'm looking to make more ganache at one time. Can I just double, triple, quadruple etc. my current recipes? Any immediate or long…

Started by Greg Sorini

0 Nov 20, 2011

health laws, etc for making chocolates at home??

i want to start a chocolate business at home and wondered if there are any laws around doing so, as with other food businesses...i have NO…

Started by donna

7 Apr 16, 2011
Reply by Dawn-Marie Lambert

How do YOU make a ganache?

Do you chop the chocolate and pour the hot cream over it to melt, or do you melt the chocolate and incorporate the hot cream? What techniq…

Started by Clay Gordon

11 Apr 13, 2011
Reply by Omar Forastero

Toffee Trouble

I've been using a toffee recipe from "Formula and Theory for the Artisan Confectioner" with fantastic results, until the last 2 batches. Wh…

Started by Laurie Douglass

3 Apr 13, 2011
Reply by Omar Forastero

I am here to help

I am a chocolate consultant working with Chocovision. If there are any questions etc ...please ask. joe crevino

Started by JOE CREVINO

38 Apr 13, 2011
Reply by chocochoco

cords on chocolate bars:(

dear joe, I'm really frustrated today. I've been tempering chocolate many times, I've made chocolate bars and truffles. but today, for the…

Started by sibylle

2 Jun 3, 2010
Reply by sibylle

Should I override the Chocovision settings?

Hi Having problems with false temper on dark chocolate setting. The tempering instruction on the box (Callebaut Fleur de Cao) shows a graph…

Started by Carole Inglis

4 Apr 7, 2010
Reply by Carole Inglis

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