Forums » Tech Help, Tips, Tricks, & Techniques


This category is a combination of the old Tech Help; Tips, Trips, and Techniques, and Micro-Batch Homebrew Chocolate categories.
LLY
8 posts Peter3

enhance caramel flavour


@LLY, updated by @Peter3 one month ago
James Hull
13 posts martin0642

Tempering


@James Hull, updated by @martin0642 2 months ago
LLY
4 posts Potomac Chocolate

syringe


@LLY, updated by @Potomac Chocolate 4 months ago
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chocolover14
 
@chocolover14 • 3 hours ago • comments: 0
Posted a response to "Trip through the great lakes packed with chocolates."
"That sounds fun, Kerry. And I checked the itinerary again and the cruise is available only for the summer holidays. I wish to book the trip for..."
danielle2
 
@danielle2 • 11 hours ago • comments: 0
Posted a response to "F/S - Santha 20 Melangeur"
"Hi I sent an email to the email above. "
danielle2
 
@danielle2 • 11 hours ago • comments: 0
Created a new forum topic:
Colombian cacao and cocoa butter.
RegardsSent
 
@regardssent • 13 hours ago • comments: 0
Jean-Marie Auboine
 
@jean-marie-auboine • 14 hours ago • comments: 0
Posted a response to "FOR SALE FULLY AUTOMATIC TEMPERING MACHINE 20KG CHOCOLUTION BAKON USA"
" RegardsSent: Hello, Have  you sold your Bakon  tempering Equipment?  If not I would be interested in photos and details. Thank you Hello..."
Lyndon
 
@lyndon • 19 hours ago • comments: 0
Posted a response to "what use it is given to the shell of the cocoa beans"
" Clay Gordon: Crio Bru is made from ground roasted cocoa beans. No shell involved. Ah my mistake, I'm not sure why I thought it was shell."
Andy Koller
 
@andy-k • yesterday • comments: 0
Posted a response to "Help needed for a pest issue - 'warehouse moth'"
"Sebastian - is it important for the dried but raw cacao beans to have airflow? If yes, why? Because of the moisture content of about 7%?Thanks for..."