Discussions
Vanilla Beans
I have never added the entire bean to my chocolate. After asking this same question at the Chocolate Alchemy forum, I discovered that this is how...
@Andrea3 started 15 years ago - replies: 4
Viscosity/Thickness of chocolate when manually tempering vs. Chocovision
When I temper chocolate in my Mol d'art warmer, I'm aiming for 47/27/31 degrees C per instructions. When I get to 27C, the chocolate is very thick,...
@dsfg started 11 years ago - replies: 4
Off notes in hand-tempered chocolate.
Im making some chocolate in a small santha grinder using cocoa powder and butter. Grinding for about 12 hours. I know this is a bit wrong but I...
@Lucy bennetto started 11 years ago - replies: 2
pure CRIOLLO CACAO tempering q's
I AM tempering hawaiian CRIOLLO cacao that i winnowed / ground / melanged and ultimately tried tempering ...the original cacao liquor was runnier...
@deedee devi started 14 years ago - replies: 13
weight translation from NIB to CACAO LIQUOR
ALOHA cacao LOVERS!does anyONE KNOW the weight translation from NIB to CACAO LIQUOR ... meaning when (1)lb of cacao nibs are turned into liquid,...
@deedee devi started 14 years ago - replies: 6
Bean to Bar - The Process of Making Chocolate
In this group we are going to be covering the process of making chocolate at home using inexpensive equipment -- from bean to bar. Most, if not...
@Clay Gordon started 16 years ago - replies: 3
Roasting Cocoa Beans
This thread is moved from this post in the general discussion forum.Posted by Bette on 11/13/2008.I want to try roasting my own cocoa beans at...
@Clay Gordon started 16 years ago - replies: 2
Winnowers
There has been a lot of discussion about winnowers here on The Chocolate Life recently. As anyone who has tried to make chocolate at home and then...
@Clay Gordon started 16 years ago - replies: 26