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Chocolate 411 Discussions (49)

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chocolate

Hello, I need help finding a product that they used where i worked. The product is used for chocolate cakes. I forgot the name of it, but t…

Started by Nardia

0 May 21, 2013

Chocolate Warmer for sale

Sadly, I am leaving the pastry industry...I have a 6 kg Mode d'Arte chocolate warmer for sale, 1 year old, hardly used, if anyone is intere…

Started by Jennifer Zimmerman

1 Jan 13, 2013
Reply by ruth eshagh

Thinning Chocolate

Hi all,   I would like to thin chocolate to allow it to pass through a sprayer, however, I have yet to come across the proper measurements…

Started by T. Jones

2 Jun 27, 2012
Reply by T. Jones

Extending the Shelf Life of Chooclates

I am interested in understanding the how to extend the shelf life of my chocolates and cakes.  Please share information on how I can get a…

Started by Sadruddin Abdullah

2 Jun 27, 2012
Reply by Sadruddin Abdullah

Chocolate Tempering Machines

I have a chance to purchase a tempering machine a great price that tempers between 1 1/2 - 25 pounds of chocolate at a time.  I am just get…

Started by Julie Ehrentraut

3 Jun 27, 2012
Reply by T. Jones

Tree Free Chocolate

Hi everyone,   I am looking for purchasing a chocolate that is NOT made in a facility that processes peanuts and tree nuts.  I was looking…

Started by T. Jones

3 Jun 3, 2012
Reply by Julie Ehrentraut

Typical Tempering Question

Hi all, When I took a tempering class, we were instructed to heat the chocolate to 45C and cool to 31C.  This worked perfectly for us.  How…

Started by T. Jones

5 May 24, 2012
Reply by Robert Hambley

Crumbly ganache

Some of my ganaches have been crumbly recently and I am not sure why. I develop my own recipes and I try to stick to the ratios of chocolat…

Started by Cassie

11 Dec 12, 2011
Reply by Cassie

Job Opportunity in Southwestern Ohio

Head Chocolatier This is an exciting opportunity for a talented and motivated chocolatier to join a company and build a brand from the grou…

Started by APRIL KOBERNUSS

0 Dec 7, 2011

Chocolates perspire

Hi, I am from Mumbai, India. Temperatures here is anything between 28Deg C to 32deg C. when i unmould the chocolates, they start perspiring…

Started by Sarita Suketu Shah

2 Nov 11, 2011
Reply by Sarita Suketu Shah

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