The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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  • Northampton
  • United Kingdom
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Tempering and "keeping" in temper

Started this discussion. Last reply by Andrea Bauer Nov 29, 2011. 3 Replies

I have only ever tempered small quantities for small batches of chocolate and this has been very successful and now need to produce larger batches - can anyone advise how to keep my tempered…Continue

Tags: batches, larer, tempereing, with, Help


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Nigel left a comment for Leila Ellis
"Hi - I am looking to start up and have a similar business in the uk and would be very interested in a. The equipment you use and b. how you can calculate shelf lives of the chocolates - I look forward to hearing from you Nigel"
May 20, 2013

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Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
Too many to mention...
My favorite chocolate is:
Salted caramel

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Help Please... chocolate caramels.. leaking

Posted on September 22, 2011 at 2:48am 3 Comments

I keep making soft chocolate caramels and fudge yet when I coat them he filling "pushes" its way out and leaks - any advise please?

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