We make a variety of flavoured chocolate smoothies, (aka the poor man's truffle). We use a microwave to soften the coconut oil. Originally, we just softened it enough to whip it to a mashed potato…Continue
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
"Thanks so much for getting back to me so quickly. What you said makes some sense, as it worked fine in the beginning, and then after trying to change the vicosity as per the instruction manual, (pushing buttons during the cycle!) it gave us trouble…"
I just recently discovered the Chcolate Life website and have been checking out some of the discussions. Did you ever solve your problem with the Revolution x3210? We purchased a Revolution 2 in order to temper small batches of…"
"I find the coconut oil / butter handles very differently at different times of the year - but we are in Australia. In summer it's very easy to separate from coconut cream and milk as it's liquid, similarly in winter its easy an its…"
We make a variety of flavoured chocolate smoothies, (aka the poor man's truffle). We use a microwave to soften the coconut oil. Originally, we just softened it enough to whip it to a mashed potato consistency, and it worked quite well, and set fairly quickly.Then, even though we did not change coconut oil brand, it seemed to be grainier at whipped potato texture and we had to heat it longer, and now, unless it is melted completely, it still has a grainy texture, which shows up as white spots in…See More
"We use a Hilliard machine for all of our chocolate work. We use Peter's Chocolate. We have a lot of trouble, some days more than others, with the chocolate thickening as the day goes on. We turn the temperature up slowly as needed (starting at…"
"I have worked in a small chocolate store in Port Elgin for a number of years, with no one to really talk to about some of the intricacies of making chocolates. I wasn't sure where to go to find answers to some of my questions until I stumbled…"
I'm curious as to how you get that kind of speed. We are a small chocolate shop and use what seems to be roughly the same technique, but I can only scoop and roll roughly 150 per hour. Any tips? Also what consistency is…"
Looking around Mill Creek Chocolates in Port Elgin, two weeks before Easter of the first year I worked there, and realizing that I had personally produced all of the hundreds of bunnies sitting on the shelves.
My favorite chocolate is:
Peanut Butter Smoothie
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