Since 2008 -- THE on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
I will be taking TheChocolateLife offline for maintenance and migration on Sunday, December 28th, at or about midnight, EST. It will be down for at least 72-96 hours. Please enjoy the days leading up to the new year and I hope to be back online very early in 2015.
Thanks for your patience.
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.
At It's Chocolate we have been planning a name change for quite some time, but just couldn't find anything we really liked until now. Brasstown Chocolate. Brasstown is a NC community where the premier folk artisans school in the country is located.…Continue
Extracted from 14 Dec 2014 Financial Times (Brazil)The sector, which turns cocoa beans in butter, powder and cocoa liquor used to make chocolates and flavoring for desserts and sweets, has been undergoing a process of strong concentration of…Continue
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
I studied a little about the Kuna Indians and the effect of their cacao drink on cardiovascular health at university. I have decided to visit San Blas this Christmas as part of a 4 week trip. Although there seems to be a lot of info on the studies…Continue
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
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
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
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
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.]
I tasted amazing new stuff in 2014!
My favorite new-coming chocolate makers:
- Pump Street Bakery (especially Grenada 70% and Ecuador 75%).
- It's Chocolate (especially Chuao and Belize). New name: Brasstown Chocolate.
- Cacao Hunters (everything!).
Other new ones that I like: Metiisto, Doble & Bignall, Erithaj, Solstice and Cacaosuyo.
New bars from existing chocolate makers that are really awesome:
This weekend we took our cocoa bean roasting to the next level: we christened our newest tool, the …Continue
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