The Chocolate Life

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Startup Central Discussions (256)

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Another Newbie Question: Infusions = Help

Okay, so from what I understand it's fairly straight forward adding flavor infusions to chocolate if you are doing bean to bar (please corr…

Started by Brian Begun

3 Sep 19, 2013
Reply by Deborah

BUBBLES! Need some help dealing with bubbles

Hi All,         I'm still a newbie at chocolatiering and I need some help, and feedback.  Right now I'm just doing some experimenting.  I h…

Started by Brian Begun

8 Sep 17, 2013
Reply by Ben Rasmussen

Speed Stand Mixer as Substitute for a Melangeur

Has anyone tried to do the Conching and Refining process with a Speed Stand mixer? Sort of like a substitute for good old Melangeurs. Will…

Started by Drobert Eirven

7 Sep 9, 2013
Reply by Ben Rasmussen

My friends and I invented a product that cheaply automates tempering! Feedback needed....

Hey everyone,  A few of my engineer friends and I have developed and repurposed a sous-vide cooking tool that actually works really well t…

Started by Brockton Gates

9 Aug 25, 2013
Reply by Brockton Gates

Chocolate prices

Hi all, Before going into Fall season, I am looking to drop my chocolate costs. Would love to hear what you are paying per pound from who.…

Started by PHLChocolate

3 Aug 23, 2013
Reply by George Trejo

POS Bar Boxes

I saw a chocolatier using what appeared to be stock POS boxes for his bars.  The kind to pack bars in and half rips off diagonally to becom…

Started by George Trejo

0 Aug 23, 2013

JKV 30 Users....

Looking to speak on the phone ASAP with an experienced fellow JKV 30 user. I possibly broke the agitator and need some insight into the mec…

Started by PHLChocolate

0 Aug 21, 2013

Food Distributor or Sales Person?

Hello Fellow Chocolatiers, I started a chocolate company with my mum 2 years ago. We sell handmade, high end ganaches and caramels. We hav…

Started by Amanda Ormerod

1 Aug 6, 2013
Reply by Krista

Thickening Too Thin Chocolate

I've recently started using a different supplier for my white couverture (Agostoni).When the chocolate is in temper, the viscosity is too t…

Started by Dale Anderson

5 Aug 4, 2013
Reply by Colin Green

Epically bad week...need some quick advice

OK, so "epic" might be exaggerating but after 2 days during a heatwave without AC in my shop(fixed now)... My issue:  I have been using a…

Started by PHLChocolate

5 Aug 1, 2013
Reply by Ben Rasmussen

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