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The Science of Chocolate Discussions (33)

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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

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

The perfect paring: Chocolate with _____?

As we go through life's various sensory taste stages, I am trying to learn from other people's experiences. On average, a child's taste and…

Started by Ramon Recalde

4 Aug 25, 2013
Reply by Bob R

Pre-washing cocoa beans before drying

Hello, Does anyone have information about how washing pre-fermented cocoa beans before drying affects bean flavor?   The only information…

Started by Teresa Ulrich

5 May 27, 2013
Reply by Tom

Know of High Quality Couvertures with Non-GMO Soy ?

Hello all, This year (with many thanks to Clay for his guidance) the Good Food Awards will have a confections category, to be detailed in…

Started by Susie Wyshak

7 Mar 23, 2013
Reply by Thomas Snyder

Grinding raw cacao with low heat

Anyone know if a machine that can grind raw chocolate rally fine without overheating it....??

Started by Aylen Lyra Doucette

5 Jun 20, 2011
Reply by Harry Way

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