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The Science of Chocolate Discussions (31)

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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

Purest Choco Drink?

What is the "raw"-est / purest way to brew chocolate? I've read in some forums that they've tried brewing ground fermented/roasted cacao be…

Started by Jason Banico

4 Feb 26, 2012
Reply by Jason Banico

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

aging chocolate in temper

Hi, I am thinking of a crazy gravity flow chocolate factory that wastes as little energy as possible and one step I always hate is when I m…

Started by charley wheelock

1 Feb 28, 2011
Reply by Seneca Klassen

Melangeur vs modernity

I was wondering what people's opinions were regarding artisan chocolates being refined and conched with stone wheel mills- melanguer, edge…

Started by holycacao

5 Feb 27, 2011
Reply by Andal Balu

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