10 posts 
Barry Callebaut hard coatings
@Magrietha Hendrika du Plessis, updated by @Magrietha Hendrika du Plessis 15 years ago
1 posts 
Technical Melting Temperatures - Part 2
@Robert Cabeca, updated by @Robert Cabeca 15 years ago
9 posts 
White chocolate instead of cocoa butter on molds
@Thomas T, updated by @antonino allegra 15 years ago
4 posts 
West Coast of Costa Rica: good for growing Caco Plants ?
@Dr D B, updated by @Carlos Eichenberger 15 years ago
10 posts 
Questions regarding tempering & molding
@Jo-Ellen Fairbanks, updated by @Matthew W. 15 years ago
1 posts 
Packaging chocolate bars
@Geetha Panchapakesan, updated by @Geetha Panchapakesan 15 years ago
8 posts 
What does it really cost to set up a bean to bar...
@Clay Gordon, updated by @Samuel Maruta 15 years ago
6 posts 
can unsweetened baking chocolate be used for tempering?
@darkandbitter, updated by @darkandbitter 15 years ago
6 posts
getting cocoa liquor with a corona grinder
@Benjamin Harding, updated by @Samuel Maruta 15 years ago
12 posts 
Farmers' markets and other mobile options
@Robyn Dochterman, updated by @Carrie Feuer 15 years ago
10 posts 
Rasberry, strawberry or other red fruit fillings
@Davy Asnong, updated by @Omar Forastero 15 years ago
1 posts 
Some advise on using chocolate colours, shimmers and...
@Ankur Bhargava2, updated by @Ankur Bhargava2 15 years ago
3 posts 
polycarb moulds (was chocolate won't release from molds)
@Joanne Gaither2, updated by @Joanne Gaither2 15 years ago
3 posts 
chocolates won't release from new moulds
@Joanne Gaither2, updated by @Clay Gordon 15 years ago
13 posts 
Has anyone attempted flavoring their chocolates with beer?
@Michelle-Jo Garfield, updated by @Marquette Demarais 15 years ago
9 posts 
working with airbrushing with chocolate
@Hilmir Kolbeins, updated by @Sarah Scott 15 years ago
