So basically this is for a shop that sells boba, we are trying to make a drink that is lined with chocolate which can then be cracked from the outside by the consumer. Any suggestions on what type of chocolate or the process? submitted by /u/UsualFun8269 [visit reddit] [comments ..read more

Which would you choose? ? submitted by /u/Efficient-Variety522 [visit reddit] [comments ..read more

submitted by /u/mybelizebox [visit reddit] [comments ..read more

I have 1kg of each from Criollo to other varieties(Ghana, Ecuador, Peru and India); roasted medium to one is dark. have Peruvian cocoa butter; dry fruits like almonds, pistachios, cashews, apricots and then pumpkin, sunflower basil seeds and hazelnuts too. then some home made essence of vanilla and Indian spices what will be the best or interesting recipe to make use of them to make own 100% dark chocolate with No Sugar added as such ​ lets say make 200 - 300gms of chocolate in batches as and when required. submitted by /u/vijaykurhade [visit reddit] [comments ..read more

submitted by /u/alanazaid [visit reddit] [comments ..read more

I have highly convinced myself that Tony's Chocoloney bars is a street map or a map to somewhere. I don't know. I tried looking it up and got nothing. Does this not look like some map? submitted by /u/RonnieRooGaming [visit reddit] [comments ..read more

submitted by /u/Basmaa_ahmed [visit reddit] [comments ..read more

submitted by /u/gLr007Bm [visit reddit] [comments ..read more

There were so many interesting questions from participants in the live chat that it made sense to add a follow up episode. If you are interested in – and/or affected by – the recent run up in cocoa prices and want to know more about the how and why, not just the what, join in tomororw from 10:00 MST. https://thechocolatelife.com/the-high-co-t-of-expen-ive-cocoa-part-2-podsavechocolate/ If you can’t make the livestream, you can find the links to watch on YouTube, Facebook, and LinkedIn on TheChocolateLife.com submitted by /u/DiscoverChoc [visit reddit] [comments ..read more

Wondering if ganache recipes used for macarons are okay to using inside filled chocolates. If not, does anyone know what would be the key difference between the two iterations of the recipe. For example, I see a lot of folks use cornstarch in their macaron ganaches - but glucose for filled chocolates. Thanks! submitted by /u/DidItForThaGram [visit reddit] [comments ..read more