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The Science of Chocolate Discussions (31)

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Aging Chocolate

When you mention aging chocolate---this really interested me.....can one age the beans, or is it the liquor...or the mass allready conched…

Started by Fargo Della Harding

2 on Sunday
Reply by Fargo Della Harding

Caffeine and theobromine in cacao

Please post links to any scientific studies about caffeine and theobromine in cacao. "Theobromine"  http://monographs.iarc.fr/ENG/Monograp

Started by ChocoFiles

4 Jun 7
Reply by Sunita de Tourreil

Chocolate/Whiskey Question...

This is my first "Science of Chocolate" question so I hope I'm in the right forum. I am going to be participating in a Whiskey and Fine Sp…

Started by PHLChocolate

9 Apr 30
Reply by matt black

How Thermally Stable Is Your Chocolate?

How thermally stable is my chocolate?  This question has come up in our product development repeatedly as we worked to formulate our vegan,…

Started by LUV Ice Cream

0 Apr 23

Source for organic sugar with a neutral aroma?

Can anyone recommend an organic sugar that has a neutral aroma? I have tried several organic sugars available in the US and they have all h…

Started by Tim Williams

3 Mar 21
Reply by Steven Shipler

Does chocolate temper when panning?

I am told that tempering is not required when panning. Having been told that I MUST temper by judges at a competition then being assured th…

Started by Colin Green

11 Feb 11
Reply by Derrick Pho

Overcrystallized Chocolate

I have a batch of chocolate(callebaut) that got over crystallized(stayed in the machine too long.) Can this be remelted and successfully te…

Started by PHLChocolate

4 Dec 5, 2013
Reply by Delcour Thomas

Chemistry of chocolate seizing by heat

I can understand why chocolate seizes when it gets wet. - Chocolate is very dry and any available water is bound up by the sugar or lecithi…

Started by Larry

3 Nov 21, 2013
Reply by LUV Ice Cream

Ganache

Quick question How cool should I let my ganache cool to before adding it to my molds. I just had to discard about 100 truffles because of s…

Started by matt black

1 Oct 28, 2013
Reply by Michael J Bacci

Chocolate with inclusions problem

I am tempering my chocolate with small amounts of Maldon or other sea salts.  However, once moulded, they are losing stability over 24 to 4…

Started by Patricia Chapman

0 Oct 22, 2013

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