Discussions
Problem with first batch and need advice.
I roasted 2lbs. of some nice Madagascar beans. Everything seemed went fine with the first roast, winnowing and the melanger process. I put the nibs...
@Jack Meyer started 10 years ago - replies: 17
Any advice on packaging bars to send in the mail,ups etc.
I will be selling bars on a website (not yet developed) and I would like to know how best to package bars to protect them from damage and or...
@Jack Meyer started 10 years ago - replies: 6
Must cocoa butter be used to make milk chocolate bars?
I just roasted some quality beans and would like to try making milk chocolate bars. Before I get too far into the process I thought I should ask...
@Jack Meyer started 10 years ago - replies: 6
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 I came...
@Jack Meyer started 10 years ago - replies: 7
Thickening Too Thin Chocolate
I've recently started using a different supplier for my white couverture (Agostoni).When the chocolate is in temper, the viscosity is too thin to...
@Dale Anderson started 11 years ago - replies: 5
Accurate Thermometers
Forgive me, I already posted this--but it appears I listed it as a "comment" and not a "discussion."Does anyone have a thermometer that they...
@Dale Anderson started 11 years ago - replies: 7
Chocolate Grating
Sorry, I posted this question on another thread.Here goes again...Does anyone have an automated way to shave chocolate into fine particles (like...
@Dale Anderson started 10 years ago - replies: 6
Writing a Business Plan for your Chocolate Venture
Travel with me as I struggle through the process of writing a business plan for my company, Nawtee's Chocolates. I am not a professional business...
@Annette Jimison started 16 years ago - replies: 10