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The Science of Chocolate Discussions (28)

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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

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

8 Nov 14, 2013
Reply by Susan Van Horn


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

Extra Hard Chocolate?

Hey everyone!  Maybe someone can shed some light.  For whatever reason, my home made chocolate seems unusually hard compared to other bea…

Started by Brockton Gates

5 Oct 10, 2013
Reply by Julie Fisher

Smoky Taint

All, My last two batches have a "bacony smokiness" flavor taint, almost like liquid smoke, that is evident after coming out of the melange…

Started by Tim Williams

5 Oct 9, 2013
Reply by Julie Fisher

Tempering Chocolate

Quick Question - I have a large amount of chocolate that melted and is now out of temper.  Is it possible to retemper and save it using coc…

Started by matt black

2 Sep 19, 2013
Reply by Jessica Conrad


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