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The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

A community for chocophiles - and aspiring chocophiles - to explore, learn, and share.

The Golden Rules for Contributing on The Chocolate Life

1) Pretty much anything can be posted, brought up, and discussed - as long as it's about chocolate.

2) If you own a chocolate business you may promote it on your My Page after becoming a member. However, you may not create a new Forum thread or Blog post whose main purpose is to promote your business without first seeking permission.

3) Sharing is the key part of what an online community like The Chocolate Life is all about. To see your blog and forum posts appear on the Main Page, and in the "Latest Activity" list (also on the main page), update your privacy settings on your "My Page."

4) If you find yourself engaged in extended (private) discussions with other members consider using private messages instead of comments.

5) Flaming of any sort is not appropriate.

Discover Chocolate Databases

There are several Forum topics covering issues that really aren't managed well by Forums. Following are links to database applications created to make managing this information easier and more usable. All Chocolate Life members are invited - encouraged - to contribute to this shared community resource.

Chocolate Makers
Chocolate Blogs
Where to Buy What

Click on the orange RSS icon to subscribe to updates to these databases.

Photos

Videos

Latest Activity

Jennifer Hardaway Jennifer Hardaway started a discussion called Introduction! 56 minutes ago
Patrick Sikes Patrick Sikes replied to the discussion What's your favoriate home tempering technique? 1 hour ago
Jennifer Hardaway Jennifer Hardaway joined The Chocolate Life. Leave a Comment for Jennifer Hardaway. 1 hour ago
Clay Gordon Clay Gordon left a comment for Stephanie Weinberger 3 hours ago
Clay Gordon Clay Gordon replied to the discussion Review of "The Chocolate Guide: Western Edition" 3 hours ago
Sarah Hart Sarah Hart replied to the discussion What's your favoriate home tempering technique? 3 hours ago
Sarah Hart Sarah Hart joined the group Kitchen Confectionery 3 hours ago
Patrick Sikes Patrick Sikes started a discussion called What's your favoriate home tempering technique? in Kitchen Confectionery 4 hours ago
Stephanie Weinberger Stephanie Weinberger joined The Chocolate Life. Leave a Comment for Stephanie Weinberger. 17 hours ago
Lex Lex joined The Chocolate Life. Leave a Comment for Lex. 17 hours ago
Claudia Claudia left a comment for Jasmine 18 hours ago
Holly & Paul Stabin Holly & Paul Stabin created the event Chocolate Lovers Travel Club at the World Pastry Team Championship 19 hours ago

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Events

May 17Saturday

May 22Thursday

June 1Sunday

June 29Sunday

Forum

Introduction!

HI! I wanted to introduce myself! My name is Jennifer and I LOVE chocolate. Milk chocolate!! I love it so much that I incorporated it into my business. I own a bath & body company called KLEA... Continue

Tagged: scrub, sugar, klean, do, polish

Started by Jennifer Hardaway 56 minutes ago

Review of "The Chocolate Guide: Western Edition"
6 Replies

The Western Edition of The Chocolate Guide is brought to you by the same people who produced the book Chocolate French and who are also behind TasteTV, Chocolate Television, and the International C... Continue

Started by Clay Gordon. Last reply by Clay Gordon 3 hours ago.

Domori- are they bean to bar?
10 Replies

In an excerpt from her book *Chocolate Connoisseur* Chloe Doutre-Roussell said this about Domori: "I want to know more about the company. Furthermore, competitors tell me Domori don’t work from the... Continue

Tagged: fondeur, bean-to-bar, domori

Started by Theo Broma. Last reply by Clay Gordon 1 day ago.

Instructed tasting of Milk Chocolate at the Fancy Food Show on June 29-July 1
11 Replies

At this year's Fancy Food Show at the Javits Center in NYC, there is an educational session of "A World of Milk Chocolate Flavor - A Guided Tasting." This is the first time that I have seen a semi... Continue

Started by Seby Singh. Last reply by Clay Gordon 1 day ago.

Trader Joe's 72% Chocolate Bars...
14 Replies

Has anyone tried Trader Joe's 72% Chocolate Bars? They come three 1.67 oz bars for $1.50. Imported form Belgium. The chocolate is not bad!

Started by jonny. Last reply by Mark Boxshus May 10.

Annoying delay
4 Replies

Clay, Something is happening that is annoying me because it's wasting time. Usually, when I change pages there is a long delay while something is loading. My "waiting" icon is going. At the bottom... Continue

Tagged: google, ads, bugs

Started by Theo Broma. Last reply by Theo Broma May 10.

Top 10 most expensive chocolates
3 Replies

What are the world’s most expensive chocolates? For uniformity of comparison we'll use a standard of Price (US$)/100g. 1) Cocoa Gourmet Their most expensive is Duo Gold at US$253/piece!!. (US$50... Continue

Tagged: rip-off, expensive

Started by Theo Broma. Last reply by Theo Broma May 8.

Describing chocolate
16 Replies

Clay, I read with great interest on your blog about attempts to find new ways to describe the taste of chocolate that isn't dependent on other food terms. I'm especially curious about what you mea... Continue

Tagged: vocabulary, music, descriptors

Started by Theo Broma. Last reply by Theo Broma May 8.

Trends from the World's Top Chocolate Artisans
7 Replies

Tuesday, May 20th at the All Candy Expo in Chiciago 3:30pm Panelists: Michael Antonorsi, Chuao Chocolatier Master Chef and Elaine Gonzalez, Master Chocolatier Emerita, and Jeff Shepherd, Chocolati... Continue

Started by Jeff. Last reply by Irma Wiese May 8.

Where to Buy Cookbooks and Reference Books
5 Replies

This purpose of this forum thread is to create a place where members can recommend their favorite places to purchase cooking and other books about chocolate. Please keep in mind that everyone knows... Continue

Tagged: cookbooks

Started by Clay Gordon. Last reply by Susie Norris May 8.

Support The Chocolate Life!

Blog Posts

CHEFS & CHAMPAGNE IN LA

Not just any chefs, my friends, but the best chefs in LA were on the street at Melrose Place in West Hollywood last night. The guests - fashionistas & foodies from Europe, New York, LA - were decked! I’m neck-craning - where to look? Beautiful people or beautiful food? Ah, t… Continue

Posted by Susie Norris on May 6th, 2008 at 5:00pm — 2 Comments (Add)

Aloha, Hawaiian Chocolate.

Here's a post from my chocolate blog (www.chocolateallthetime.com/blogspot). Comments? You don't get to see cacao pods in the USA unless you go to Hawaii, and even there they a rare sight. Cacao trees (from whence, of course, chocolate) are cultivated only sporadically around the Hawaiian Islands. But Tony Lydgate of Steel Grass Farm on Kauai hopes to change that. His botanical garden (www.steelgrass.org) specializes in cultivating organic plants that bring value to the islanders and the earth.… Continue

Posted by Susie Norris on April 28th, 2008 at 12:04am — 7 Comments (Add)

Decoding those pesky PLUs

From over at Serious Eats, an article on decoding PLU stickers. It turns out that there is more there, there, then you might immediately infer. For example: Conventional produce gets a four-digit number. Organic produce gets a five-digit number that starts with 9. Genetically modified items also get a five-digit code, but that code starts with 8.… Continue

Posted by Clay Gordon on April 20th, 2008 at 11:49am — No Comments (Add)

How Embarrassing ... Yet Intriguing

The other day, one of my vendors unequivocally stated, that a certain Amarena cherry in Vodka piece, sold from a Manhattan chocolatier, was orgasmic. Being a literally minded person, I felt it was my duty to tell him, in no uncertain terms, that chocolate has never given me an orgasm and never will. How about you? I am not troubled by the fact that chocolate does not send me into the throes of ecstasy. Perhaps I am boring you when I suggest that chocolate is chocolate and orgasms are orgasms. I… Continue

Posted by Gwen Borders on April 19th, 2008 at 9:30pm — No Comments (Add)

An Evolutionary Tale of Chocolate/Beware the Gold Ballotin/The "Michigan" Connection

Lest we forget ... this is a look at the dark and bitter side of chocolate. A very twisted case of "high"er education. He is no longer with us, God rest his soul. PROFESSOR PLEADS GUILTY IN POISONED CANDY CASE PermalinkBy ARNOLD H. LUBASCH Published: June 10, 1987 A former head of the anthropology department at New York University pleaded guilty yesterday to mailing valentine boxes of poisoned chocolates to a former colleague and a Federal judge. The guilty plea to the Federal charges was made… Continue

Posted by Gwen Borders on April 17th, 2008 at 7:30pm — No Comments (Add)

 
 

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Special Offer

GUITTARD COCOA ROUGE COCOA POWDER
Guittard Cocoa Rouge Cocoa Powder is a full fat (20-24%) very flavorful, deep red, Dutch- processed cocoa powder. It's great for dusting truffles and in baking, and is wonderful in savory applications as well. Guittard sells this for $16/lb on their web site in nice-looking 8-oz tins. I pack it in gallon freezer-weight zip-top plastic bags so you save big.

Special Travel Offer

2008 World Pastry Team Championship
Nashville, TN
Aug 29 - Sep 1

Special VIP package for members of The Chocolate Lovers Travel Club (membership is free) includes:
VIP admission
VIP seating
VIP Dessert buffet
Private tours
Meet the chefs
Awards ceremony
Gala awards dinner
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Special Offer



Felchlin Criolait 38% - one of the great milk chocolates in the world in the tradition of the best Swiss milk chocolates. 500gr (1.1 lb) bars of Felchlin 38% Criolait - $15ea. 3 or more, 10% off. Limit 10 per order. Only 35 left in stock.

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