Where does Sephra Chocolate come from?
@Amber Fawson, updated by @Richard Foley 13 years ago
First Blush: New Lindt 70%, Good Cacao, Zokoko, and Amano
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Mast Brothers Chocolate- bean to bar producer out of...
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Call for Entries: 2011 Academy of Chocolate Awards
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Which Ingredient Used in additional amount to increase...
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Suggestions for wedding chocolate tastings??
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What are your favorite adult beverages to pair with...
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Tips for pairing chocolate and whisky?
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Chocolate and wine, my two favorite things
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The C-Spot Chocolate Rating Site Online Soon
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Back by popular demand are the Classifieds -- as a Forum Category (was: Wanted to Buy). No need to join a group, just post! If you have a large ticket item that you want to sell in a hurry? Consider supporting TheChocolateLife and by taking out a Classified Ad in the Member Marketplace on the home page.
Hi all,
could somebody help me out with the following issue:
I have been making a dark chocolate (72% nicaragua), but when tempering the chocolate and pouring it into molds, I keep getting 'wave' structures in the bar. Here and there, a 'grainy' structure is visible and it seems that it is in between the 'waves' and grains blooming appears quickly.
Now, i do not add cocoabutter to the chocolate, and I know most of the makers out there do add butter to their dark chocolate. Could this make a difference? I do add soy lecithine by the way.
have a look at my gallery and let me know what your thoughts are on this one. I appreciate it!
Heading to Amsterdam tomorrow night for Chocoa , via Copenhagen. Psyched to be visiting Mikkel Friis-Holm while in Copenhagen -- and to catch up with friends old and new at Chocoa. I am doing a total of six tastings/pairings - two each on Friday, Saturday, and Sunday. If you are in town make sure to stop by and say hello.
