The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Since 2008 -- THE on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.

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Latest Activity

Samson posted photos
41 minutes ago
Samson joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
50 minutes ago
Piotr Krzciuk and Luis Quintero are now friends
1 hour ago
Joseph Meza and Landen Zernickow are now friends
2 hours ago
Landen Zernickow and Greg D'Alesandre are now friends
7 hours ago
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/yAww5SyUCm Stories via @nereachocolate @taradublinrocks @WorldCocoa

The DiscoverChoc Daily

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The DiscoverChoc Daily, by Clay Gordon: updated automatically with a curated selection of articles, blog posts, videos and photos.

Facebook7 hours ago · Reply
Profile IconTheChocolateLife via Facebook

It's August 01, 2014 at 12:15AM. Do you know where your chocolate is?

Facebook9 hours ago · Reply
Eduardo Ostos left a comment for KREBS Chocolate sprayer
"Hello, I would like to know if the Krebs LM3 hot CHOC is adequate for precoating centers before they are hand-dipped. Thanks  "
9 hours ago
ramya liked Sweet matter physicist's blog post Illustrating the chocolate making process.
10 hours ago
Naomi Prasad replied to Scott's discussion "Whole Bean Chocolate"
"I have never faced the opening of a bar of chocolate with more trepidation than I feel with these two. Unusual texture, indeed,This article may be helpful I hope they serve  http://www.vipcubancigars.com/blog/best-cuban-cigars-made/"
21 hours ago
Profile IconSuzanne Litteral and Landen Zernickow joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
23 hours ago
Maroun Milan replied to Maroun Milan's discussion 30 Kgs Chocolate Tempering Moulding For sale in the group Classifieds - For Sale or Wanted
"We assemble in lebanon but all parts are imported from premium quality parts from italy like motor per example"
yesterday
beth campbell replied to Maroun Milan's discussion 30 Kgs Chocolate Tempering Moulding For sale in the group Classifieds - For Sale or Wanted
"hi, Where are you located?  "
yesterday
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/yAww5SyUCm Stories via @bachour1234 @simransethi @cooperedtot

The DiscoverChoc Daily

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The DiscoverChoc Daily, by Clay Gordon: updated automatically with a curated selection of articles, blog posts, videos and photos.

Facebookyesterday · Reply
Joseph Meza replied to Landen Zernickow's discussion Sourcing cacao beans in the group Startup Central
"Hello Landen My name is Joseph Meza, I have a bean to bar company in Mindo Ecuador and Dexter Michigan.  Right now I am in Ecuador and we work with an association of farmers that are looking for people like you.  We are trying to help the…"
yesterday
Dan Sundell updated their profile
yesterday
Landen Zernickow and David Menkes are now friends
yesterday
Celeste Davis replied to Scotty Jackson's discussion Sticking it to the Apple!
"Try www.setterstix.com/novelty_items.php.html ; It is called an Apple Sticker. It is very helpful. Hope that helps Celeste"
yesterday
David Menkes replied to Landen Zernickow's discussion Sourcing cacao beans in the group Startup Central
"You only want to source from one farm? What quantity are you thinking about? Are you planning on getting a shipping container? Which countries are you considering?"
yesterday
Landen Zernickow added a discussion to the group Startup Central
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Sourcing cacao beans

Hi all,I'm planning on starting a small bean to bar company and am hoping to source directly from a family farm. I care about the well-being of the family and the economic and environmental sustainability of the production of the cacao. I'm more interested in building a relationship and learning directly from the farmers than specific certifications. And I'm not interested in working with a series of middlemen.I've traveled throughout Latin America and hope to find our future high quality, fine…See More
yesterday
 

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Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife while enjoying discounts on great products:

FBM (tempering machines, dough dropping machines, and the Kleego)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
Truffly Made (silicon molds for ganaches, caramels, and more)
Amano Chocolate (bulk chocolate for chefs)

Visit the main Shop page.

Forum

"Whole Bean Chocolate"

Started by Scott in News. Last reply by Naomi Prasad 21 hours ago. 24 Replies

Paul Young is grabbing headlines in England this week with the launch of his "whole bean chocolate"…Continue

Tags: chocolate

Sticking it to the Apple!

Started by Scotty Jackson in Tech Help. Last reply by Celeste Davis yesterday. 1 Reply

Hello everyone!  This is my first discussion and I am very excited to be a part of this community!  There is a tool that I have searched high and low for that is used to put sticks in applesI have included an image(…Continue

Tags: Apples!, 'Dem

Hilliards Little Dipper (not responding)

Started by Emily Woloszyn in Tech Help. Last reply by Emily Woloszyn on Wednesday. 3 Replies

Hello....So we have a hilliards little dipper that we do our white chocolate in. Over the past month it has given us a more than generous amount of toasted chocolate thanks to the lights not responding to the temperature...The fan works when it…Continue

Tags: not, responding., temperer, dipper, little

Display boxes for chocolate bars

Started by Meira Neggaz in Where to Buy. Last reply by Jim Cameron on Tuesday. 4 Replies

Hi everyone,We are a small chocolate company based out of DC - we are looking for ideas on displaying our bars.  We have a few stores who have improvised displays of our bars - in baskets, or in tea type boxes, or on risers, but now some new stores…Continue

melanger necessary?

Started by beth campbell in Tech Help. Last reply by Danny Michlewicz on Tuesday. 28 Replies

Wondering if anyone knows if a conching or melanger is necessary to mix cacao powder, butter and sugar, or does it have to be liqeur? [ sic: liquor is the correct term and spelling. ]Continue

Spectra 11 wheels barely turning at the 8 hour mark...

Started by Mack Ransom in Tech Help. Last reply by Mack Ransom on Tuesday. 2 Replies

Hi TCL friends,I recently bought my first melanger and ran a small test batch and it worked perfectly! So I put a second, 7.8 pound batch of chocolate in my Spectra 11 and it ran well for something like 8 hours when I noticed the wheels only had…Continue

Bloom "stripes" on dipped chocolates

Started by Or M in Tips, Tricks, and Techniques. Last reply by Daniela Vasquez on Monday. 14 Replies

Hello,I have a frustrating problem. I temper chocolate using the cold bath method (I heat to 45c, cool to 28, then heat to 31). Then I test the temper. The test looks fine. I make the "foot" of the ganache center and it looks fine.Then I dip the…Continue

Truffles Cracking!

Started by Trula R in Tips, Tricks, and Techniques. Last reply by Daniela Vasquez on Monday. 2 Replies

So I've read just about every internet site that I can, and I've tried just about everything, but my truffles just keep cracking. My method: My ganache is 12 oz. of chocolate to 1 cup of cream, and I really like the texture. I then use silicon molds…Continue

Weird Flavors and Inclusions in Chocolate

Started by Clay Gordon in Tasting Notes. Last reply by Howard & Hanna Frederick Jul 25. 146 Replies

What's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten?Inquiring chocolate minds want to know.I will start things off by saying that I think the Austrians are among the most adventurous when it…Continue

Adding Cacao Butter

Started by Thomas Forbes in Micro-Batch "Homebrew" Chocolate. Last reply by Cat Ankerson Jul 23. 10 Replies

For the last two months, I have been making small batches of chocolate using paste made by two different women cooperatives in the Dominican Republic.   I have been breaking up the balls of paste and softening them up on a double boiler and slowly…Continue

Members

Support Clay's International Travels and Support TheChocolateLife!


June 2014 marks the first open meeting for Direct Cacao - a new association that is working hard to help create direct sourcing relationships between chocolate makers and cocoa growers around the world.

I would like to go, but my resources for international travel are limited and I don't have a consulting client who'll pick up my expenses. I've already been to the CHOCOA conference on sustainable cocoa earlier this year, and am looking forward to returning to Europe in October for the ORIGIN Chocolate conference. I am also going back to Peru for the Salon del Cacao y Chocolate in July and want to return to Ecuador for ANECACAO at the end of August.

$2000 will cover all expenses to go to Direct Cacao. Any other monies raised will go towards other travel opportunities. These are not tax-deductible contributions. However, if you do appreciate the resources and the community TheChocolateLife provides - completely free of charge - please consider a donation. As in the past, I will be blogging and uploading photos during my travels. I will be collecting donations (via PayPal) into the first week in June.

Thanks,
:: Clay

[Note: PayPal account is in the name of WebWideGuides.]

Blog Posts

Illustrating the chocolate making process.

Posted by Sweet matter physicist on July 24, 2014 at 3:30am 0 Comments

When I recently wanted to blog about a Amsterdam-based bean-to-bar chocolate maker I realized that I never properly introduced 'bean-to-bar' on my own blog.

Now I finally made a brief drawing to roughly illustrate the process from tree to chocolate with a focus on the flavor developing steps (which is: fermentation, roasting, conching). Hard to hide my science background I guess... ;)

On my …

Continue

Perú and the 2014 Salon del Cacao y Chocolate - Part 2

Posted by Clay Gordon on July 15, 2014 at 2:00pm 0 Comments

Here I am with Roberto Granja of Transmar, one of the larger cacao companies in Ecuador. Roberto was at last year's Salon as well and they buy production from San Martin and Huanuco in Perú as well as other places.

Above: I am wearing a real Panama hat. Although they are called…

Continue

Perú and the 2014 Salon del Cacao y Chocolate - Part 1

Posted by Clay Gordon on July 15, 2014 at 1:46pm 1 Comment

The 5th annual Salon del Cacao y Chocolate was held in Lima, Perú July 4-6. This was followed up by La Ruta del Cacao, a trip into la selva (the jungle) in and around Tarapoto in San Martin province July 7-9. I was one of a group of more than 20 invited international guests who attended both the Salon and La Ruta.

As with last year, the two events were organized and enjoyed the support of a broad range of organizations and government ministries including the Perúvian federal…

Continue

Choco Files

Posted by ChocoFiles on July 7, 2014 at 12:51pm 0 Comments

You can check out my reviews of the chocolates I've tasted at Choco Files. I also explain my review philosophy and I'm adding more and more files with my ratings for each bar.

Yabisi Kakaw : Rebooting Puerto Rico's cacao heritage. | Kickstarter Campaign | FINAL DAYS!

Posted by José Crespo on June 29, 2014 at 8:16am 0 Comments

Hello everyone,

 

For quite some time now,  I’ve been in love and fascinated with theobroma cacao, the plant. Whose seed was once used as currency in pre-columbian civilizations in South America  I live in Puerto Rico, one of the places the Spanish conquistadors brought seeds and and started commercial production in the 17th century. Historical records show that along with ginger, cacao was the main agricultural crop at that…

Continue

Introducing to My Self

Posted by Maroun Milan on June 28, 2014 at 9:58am 0 Comments

25 Years in chocolate and pastry business , i design pastry and chocolate and design Special Machinery i have more than 180 customers around the world , i give ideas and know how , sometime recipe , i help to provide chefs , machines . material , to share you any question in business start up even mechanical or electrical problems in your machine 

i hope i get good friends from this site since i belong to this business and chocolate life

 
 
 

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