5 posts 
Inexplicable change in chocolate strucutre- please help
@Sanja, updated by @NCW 10 years ago
7 posts 
Straight Through Chocolate Moulding line for solid bars
@Ilya Snowdon, updated by @Clay Gordon 10 years ago
4 posts
Opinion: Pomati OSD 5 one-shot bar moulding line
@Calum, updated by @Clay Gordon 10 years ago
4 posts 
Anybody ever have vanilla make a batch of chocolate sour?
@Ash Maki, updated by @alejandro1112 10 years ago
9 posts 
Aging chocolate - what is the real taste of my chocolate?
@LLY, updated by @Sebastian 10 years ago
12 posts
Rapadura sugar? Unrefined, evaporated cane juice?
@David Menkes, updated by @Sebastian 10 years ago
10 posts 
Anyone used or using the Santha 65/Santha 100? That has...
@James Hull, updated by @Helion 10 years ago
4 posts 
How can I make airbrushing cocoa butter in molds more...
@Daniel Herskovic, updated by @Kerry 10 years ago
6 posts 
Most effective way to temper fresh chocolate?
COMPLETED @mark4604, updated by @Peter3 10 years ago
41 posts 
Help with some chocolate machinery info, please
@David Briceño, updated by @David Briceño 10 years ago
16 posts 
Need to know about parts/manual availability for this...
@Brandon Buckner, updated by @Erin 10 years ago
9 posts
bean to bar chocolate %'s question - help needed to put...
@James Hull, updated by @Clay Gordon 10 years ago
8 posts 
How do you make gritty sugar smooth?
@RawChocolateLife, updated by @RawChocolateLife 10 years ago
