The Chocolate Life

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Startup Central Discussions (262)

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Rotisserie Oven for Roasting

Hello. I have been exploring roasting methods.  The general consensus seems to be that a rotating drum roaster produces the most uniform re…

Started by Paul Picton

15 Jul 27
Reply by Jack Meyer

Cutting jellies

Hello All.  I've been trying to make my own jellies for 2 years with no luck - the pectin formula that I used would never hold the shape.  …

Started by John Duxbury

2 Jul 23
Reply by John Duxbury

After cleaning a Santha melanger, there are minute brown chocolate spots from water...

Hi TCL friends, I just bought my first melanger, a Santha 11, and did an experimental batch of chocolate. I must say it ground the sugar pa…

Started by Mack Ransom

4 Jul 23
Reply by Mack Ransom

Just sent an email to Santha asking "Why can't I wash some or all parts of the Spectra 11 melanger in the dishwasher….

Here is what I sent them, we shall see what they reply. Seems to me to be a well made unit and with the exception of the boding agent glue,…

Started by Mack Ransom

0 Jul 22

How to remove centers from a guitar - after cutting

Hello All.  I have a guitar but I don't have the plate that picks up the centers after they've been cut.  Any thoughts on what I can use fo…

Started by John Duxbury

3 Jul 22
Reply by John Duxbury

Has anyone tried adapting a commercial rotisserie for roasting beans?

Firstly, I'm a newbie here and so pleased to have found this great community.  In the process of shopping for a decent used convection oven…

Started by Jack Meyer

5 Jul 21
Reply by Jack Meyer

Longlasting Machines

Hi I am making chocolate and truffles in Guatemala for about a year now and it's going great, so i decided that i want to scale up a step…

Started by Harald

5 Jul 9
Reply by Harald

Low Sugar Chocolate?

We've got a diet center next to us, and we have our fair share of diabetics who want to enjoy some of our products but want a lower sugar o…

Started by Andy Ciordia

19 Jul 1
Reply by Daniela Vasquez

Traditional vs Modern conching techniques

Hi everyone, I'm a starter in this chocolate business. I'm planning to start a chocolate business soon. However, I'm confused on whether t…

Started by TerryHo

0 Jul 1

powder v's liquor??

Hi folks As a newbie, I have been making chocolates for the markets these last 2 years using cacao powder and cacao butter. But I like the…

Started by Deborah

4 Jun 28
Reply by Mack Ransom


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