7 posts 
Straight Through Chocolate Moulding line for solid bars
@Ilya Snowdon, updated by @Clay Gordon 9 years ago
4 posts
Opinion: Pomati OSD 5 one-shot bar moulding line
@Calum, updated by @Clay Gordon 9 years ago
4 posts 
Anybody ever have vanilla make a batch of chocolate sour?
@Ash Maki, updated by @alejandro1112 9 years ago
9 posts 
Aging chocolate - what is the real taste of my chocolate?
@LLY, updated by @Sebastian 9 years ago
12 posts
Rapadura sugar? Unrefined, evaporated cane juice?
@David Menkes, updated by @Sebastian 9 years ago
10 posts 
Anyone used or using the Santha 65/Santha 100? That has...
@James Hull, updated by @Helion 9 years ago
4 posts 
How can I make airbrushing cocoa butter in molds more...
@Daniel Herskovic, updated by @Kerry 9 years ago
6 posts 
Most effective way to temper fresh chocolate?
COMPLETED @mark4604, updated by @Peter3 9 years ago
41 posts 
Help with some chocolate machinery info, please
@David Briceño, updated by @David Briceño 9 years ago
16 posts 
Need to know about parts/manual availability for this...
@Brandon Buckner, updated by @Erin 9 years ago
9 posts
bean to bar chocolate %'s question - help needed to put...
@James Hull, updated by @Clay Gordon 9 years ago
8 posts 
How do you make gritty sugar smooth?
@RawChocolateLife, updated by @RawChocolateLife 9 years ago
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@clay
• 10 years ago
Back from Peru and Nicaragua. I picked up some sort of bug just before leaving Peru and have been having trouble shaking it. This is the first time in all my travels to origin since 2003 that this has happened. Heading for a week in Tokyo from August 3 and then back to Nicaragua on August 15 for the Academia de Cacao so taking care of the grunge is a top priority.
