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

Ilya Snowdon replied to Ilya Snowdon's discussion Home Made Roaster in the group DIY
"Sorry for the late reply. I have found some one locally that builds his own Home Coffee roasters and he has a few half build ones that he's going to let me finish. (after christmas).  Had to roast all my christmas chocolate in the…"
11 minutes ago
G commented on G's photo
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"Chocolate Christmas Tree, how wonderful is that??    :)"
52 minutes ago
Shekhar Halder posted a status
"My intention is to collect and learn knowledge before to set up a small production line of chocolate."
1 hour ago
Van Glass replied to Daniel Haran's discussion Wanted: Pre-grinder in the group Classifieds - For Sale or Wanted
"I have been looking at similar equipment, in particular I've seen a number of colloid mills available for sale online that ship from China starting at ~$1,500 + shipping/customs etc.  From what I've heard, avoid anything with 110v as…"
3 hours ago
Sebastian replied to Shekhar Halder's discussion about chocolate making
"In the next couple of years, there are a number of VERY large chocolate factories being built in India.  It may not match your timeline, but the hiring need will be significant and you'll learn quite a bit."
3 hours ago
Nicole replied to Daniel Herskovic's discussion More toffee questions...
"I don't know the science of it all, but mine stuck in my teeth until I was told to add lecithin.  My formula does have a small amount of corn syrup."
5 hours ago
Profile IconSam Maxwell and glenna thacker joined The Chocolate Life
7 hours ago
Kris Kellens posted photos
8 hours ago
Cortland Manik replied to Cortland Manik's discussion i got 400kg of very good quality cocoa sitting at fazenda ipiranga in bahia brazil in the group Startup Central
10 hours ago
Shekhar Halder posted a discussion

about chocolate making

I want to learn about chocolate making in practical (from been to bar) is it possible in India. Friends please help mein this connection. It will be great for me if i am allowed to work in a production line which belongs to any one of our members in India.
10 hours ago
It's Chocolate replied to It's Chocolate's discussion Pomati T5 tempering machine for sale. in the group Classifieds - For Sale or Wanted
"I'm not sure how much chocolate works through in a minute. I don't have any images of the screw but it is approximately 14 inches in length."
11 hours ago
Cortland Manik replied to Cortland Manik's discussion i got 400kg of very good quality cocoa sitting at fazenda ipiranga in bahia brazil in the group Classifieds - For Sale or Wanted
"update.. this batch is only parazinho.. it's the harvest from trees in the same quadrant of the fazenda.. fermented 6days.. sundried 4days.. selected manually to insure grade A…"
11 hours ago
Joe S replied to It's Chocolate's discussion Pomati T5 tempering machine for sale. in the group Classifieds - For Sale or Wanted
"any idea on how much chocolate comes out of the spout per minute doesn't seem to be listed on the pomati site? do you have picture of the screw? "
11 hours ago
Ben Rasmussen replied to Ben Rasmussen's discussion Vibrating Table in the group DIY
"I modified my vibrating table over the weekend. The new simplified design worked great. I wasn't able to find clear HDPE, so I used 'natural' which is basically cutting board material. I didn't have any sugru on hand, so I added…"
12 hours ago
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The DiscoverChoc Daily is out! http://t.co/CRxsOdlXrc Stories via @ramonmorato_ @guppyschocolate @SocialDiner

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.

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Joe S updated their profile
yesterday
Lana replied to Daniel Herskovic's discussion How to make bacon and chocolate shelf stable?
"That's what it looks like Daniel.   According to this study:  http://www.hi-tm.com/Documents2005/bacon-aw-study.pdf "Bacon broiled 7 minutes 15 seconds has an aw of 0.64" (that would be quite crisp) According to Wybauw - Aw…"
yesterday
Kaydee Kreitlow 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
yesterday
Profile IconSelena Du'Chantier, Abby Forrest Reynolds, Bridget and 4 more joined The Chocolate Life
yesterday
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The DiscoverChoc Daily is out! http://t.co/CRxsOdlXrc Stories via @MostlyAboutChoc @valrhonausa @dcarli

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
 

MIGRATION NEWS

Stymied

I tried to make the migration happen but I couldn't make it work. I am going to have to restart the process. I have until the end of February to figure it out. Upgrading to Ning 3 means losing events, photo albums, videos, and more - which is why I am looking to find a new home.

Thanks for your patience.

Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife when you purchase products from the following companies:

FBM (tempering machines, dropping machines, and the Kleego line)
Pietro Berto (stone 2- and 3-roll mills from Italy)
Delani Trading
(small universals and pre-grinders)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
Tomric (Selmi tempering machines and more)
Truffly Made (silicon molds for ganaches, caramels, and more)
Amano Chocolate (bulk chocolate for chefs)

Visit the main Shop page.

Forum

about chocolate making

Started by Shekhar Halder in Tasting Notes. Last reply by Sebastian 3 hours ago. 1 Reply

I want to learn about chocolate making in practical (from been to bar) is it possible in India. Friends please help mein this connection. It will be great for me if i am allowed to work in a production line which belongs to any one of our members in…Continue

More toffee questions...

Started by Daniel Herskovic in Tips, Tricks, and Techniques. Last reply by Nicole 5 hours ago. 2 Replies

I have been making quite a bit of toffee this holiday season and I certainly don't know everything when it comes to making this treat. I have been trying to achieve a tender texture that does not stick to one's teeth. I'm still on that searchThere…Continue

How to make bacon and chocolate shelf stable?

Started by Daniel Herskovic in Tips, Tricks, and Techniques. Last reply by Lana yesterday. 3 Replies

I know we have all seen a lot of bacon and chocolate together in the past few years. Does anyone know how to make the bacon shelf stable when combined in a chocolate confection? Does the bacon need to be candied first? I greatly look forward to…Continue

Winnower needed!! Help

Started by TalamancaOrganicaCacao&Chocolate in Tasting Notes. Last reply by TalamancaOrganicaCacao&Chocolate on Friday. 2 Replies

We are cacao farmers and chocolate makers working 4 kilos at a time. We hand winnow and we would like to either build a winnower (electric) ourselves as we are in Costa Rica or buy one. Any recommendations or pictures or designs are very much…Continue

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help. Last reply by Evan Langendorf on Friday. 13 Replies

Hello Chocolatelifers!We have now been working with the cocoatown unit for about 8 months and as production increased we have recently run into some problems. I am wondering if these are common and if they have been experienced by anyone else or if…Continue

Cocoatown Melanger - ECGC-12SLTA - Leaking Chocolate - Epoxy Glue Fail

Started by CASE in Tech Help. Last reply by TalamancaOrganicaCacao&Chocolate on Friday. 3 Replies

Early this morning I discovered the machine rotating in a pool of chocolate at the base of the machine. After thorough cleaning, I discovered the plastic ring glued into the center of the granite base was turning freely. It appears the epoxy seal…Continue

Tags: problem, epoxy, glue, chocolate, leaking

adding cocoa butter when tempering

Started by Julie Lu in Tips, Tricks, and Techniques. Last reply by TalamancaOrganicaCacao&Chocolate on Friday. 11 Replies

Hello: I am new to chocolate and just read that it's possible to add cocoa butter when tempering to  make the chocolate more shiny and improve taste. Can anyone comment on whether this is a good idea? I would like to know before starting to do this…Continue

Damage to Chocolate - Low Temperature Exposure?

Started by baumgrenze in Tasting Notes. Last reply by baumgrenze on Friday. 2 Replies

Does anyone know if storing dark chocolate at temperatures near freezing (35-45 F) can damage it so that it becomes very difficult to retemper?I can see this happening when chocolate is shipped by truck (perhaps even colder this time of year) or by…Continue

peanut butter meltaway problem

Started by Nicole in Tasting Notes. Last reply by Nicole on Thursday. 5 Replies

I've been making a peanut butter meltaway using peanut butter, milk chocolate and coconut oil. There are times when that meltaway center develops a...texture.  It's not quite gritty, because the little lumps melt away, but it's not as smooth as I'd…Continue

DIY Winnower

Started by Donny Gagliardi in Tech Help. Last reply by Alek Dabo on Thursday. 19 Replies

Hi all, I'm looking to build a winnower and have come across a few models posted on this site. I also have the blueprints of another winnower that looks promising but cant figure out one of the steps. The blueprints are attached so if anybody has…Continue

Tags: equipment, making, chocolate, winnowing, winnower

Members

2014 Travel and Presentation Schedule

October 3-5: NW Chocolate Festival (Seattle, WA - on the FBM stand))

October 16: Academy of Chocolate (London - presenting)

October 18: The Chocolate Show (London - presenting)

October 25: Origin Chocolate conference (Amsterdam - presenting)

October 31-Nov 1: Salon du Chocolat (Paris - visiting)

Donations always welcome to help cover the costs of international travel and to support the work required to keep TheChocolateLife running. [Note: PayPal account is in the name of WebWideGuides.]

Blog Posts

Root Chocolate - Roasting Cocoa Beans with the Behmor 1600 PLUS

Posted by Landen Zernickow on December 15, 2014 at 7:00pm 0 Comments

This weekend we took our cocoa bean roasting to the next level: we christened our newest tool, the …

Continue

Root Chocolate - Thanksgiving Chocolate Tasting

Posted by Landen Zernickow on December 11, 2014 at 7:40pm 0 Comments

Last weekend, we were thankful to have Richard’s parents in town to celebrate Thanksgiving. For the occasion, we hosted a true blind chocolate tasting adventure. We pulled out Eagranie Yuh’s The Chocolate Tasting Kit (Tasting Kits) , Richard conducted a dramatic reading of the…

Continue

Root Chocolate - Marketing or Education

Posted by Landen Zernickow on December 8, 2014 at 5:42pm 0 Comments

Occasionally, while I sit at a Vietnamese restaurant, cautiously eating my standard Pho, I can’t help giggle to myself as Richard sweats and guzzles water to counteract the powerful sensations coming from his inevitably extra spicy dish. Similarly, I pass on the japapeños in Mexican cuisine and the Sriracha at Thai places. A coworker’s kid only eats food that is white and my cousins, while growing up, ate solely …

Continue

CHOCOLATE FOIL

Posted by Alufoil Products Pvt Ltd. on December 8, 2014 at 6:21am 0 Comments

EGG SHAPE CHOCOLATE WRAPPERS

Root Chocolate - To cocoa butter or not to cocoa butter?

Posted by Landen Zernickow on December 6, 2014 at 10:34pm 0 Comments

To cocoa butter or not to cocoa butter?

That is the question...

We did an experiment to provide an answer to this time old question (ok, sure, we’re borrowing from Shakespeare). For this experiment, we used our favorite Madagascar beans. I think we’re now about halfway done with the giant bucket!

Let’s post some hypotheses about the two batches...

Read more here:…

Continue

Root Chocolate - Matching the Roast

Posted by Landen Zernickow on December 4, 2014 at 6:16pm 0 Comments

Last month, we visited John Nanci, the Chocolate Alchemist in Oregon. It was a lot of fun and we learned a ton about his process, ingredients, and recommendations!

One of our favorite parts of the visit was roasting a batch of cocoa beans with him. Check out our previous posts on roasting …

Continue
 
 
 

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