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

Profile IconTheChocolateLife via Facebook

#Innovation -- #Top10 #Global #Trends in #Chocolate #Confectionery: H/T @MarouChocolate Do you agree?

Chocolate Innovation: the key 10 trends driving the global chocolate confectionery market |...

The 10 key trends seen in the global chocolate confectionery industry, including innovations around flavor and form, as well as explorations into ways to extend sharing opportunities.

Facebook17 minutes ago · Reply
Profile Icontom menezes, Ryan Coover, Jenny Samaniego and 1 more joined The Chocolate Life
2 hours ago
John Duxbury and Alek Dabo are now friends
3 hours ago
Alek Dabo replied to John Duxbury's discussion For Sale: Martellato Guitar Cutter in the group Classifieds - For Sale or Wanted
"Thank you. I have sent you a friend request so that I can send you my address in a personal message and you can send me your bank details or Paypal or details for me to send the money. Alternatively, you can write ma at…"
6 hours ago
Profile IconCraig Anderson and Chocolique - Australia joined Clay Gordon's group

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
6 hours ago
Craig Anderson replied to Susie Hindle Kher's discussion WANTED: Chocolate Bar Molds ~100g in the group Classifieds - For Sale or Wanted
"Hi Kristofer, I may be interested in some or all of the 100 gr chocolate bar molds. This is the one we use, I believe. What price are you asking? Thanks."
6 hours ago
John Duxbury replied to John Duxbury's discussion For Sale: Martellato Guitar Cutter in the group Classifieds - For Sale or Wanted
"That will be fine with me. as long as the shipping is around $70.  Can you send me the shipping information?  Thanks, John"
7 hours ago
david ghobril replied to Diane A Holland's discussion Transfer Sheets in the group Classifieds - For Sale or Wanted
"Transfer sheets are done via silk screening. You can do them yourself with supplies bought at michaels. It gets a bit indepth if you want to do multiple colours because each colour is on a new silk screen that is overlaid on the clear sheet.…"
8 hours ago
Alufoil Products Pvt Ltd. posted a blog post


The company's products are supplied to manymultinational chocolate companies, as well as to a numberof independent manufacturers, all over the worldSee More
12 hours ago
Julie Lu joined Clay Gordon's group

Kitchen Confectionery

Sponsored by Chocovision.This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.See More
16 hours ago
Profile IconTheChocolateLife via Facebook

The DiscoverChoc Daily is out! Stories via @TheChocoRace @JLoveBiz @nycstylecannoli - we are facing an outage!

Facebook16 hours ago · Reply
Lady G posted a status
"Peace, Love and of course some Chocolate."
18 hours ago
Arti Jain replied to Arti Jain's discussion Couverture suitable for India climate
"Hi Karel, Thanx for replying my only concern is how do u ensure that when you are sending these chocolates from one city to another through courier they don't loose their shape,you are from Australia where again during summers temperatures…"
19 hours ago
Alek Dabo replied to John Duxbury's discussion For Sale: Martellato Guitar Cutter in the group Classifieds - For Sale or Wanted
"I understand the issue now. I'll take it provided you include the shipping. Is this OK with you? Thanks. Alek"
22 hours ago
Landen Zernickow posted a blog post

Root Chocolate - A Chocolate Shortage?

There has been a lot of news recently regarding the world chocolate shortage. Some sources are stating that there will be a 1 million MT deficit in chocolate by 2020. The …See More
23 hours ago
Chocolique - Australia replied to Arti Jain's discussion Couverture suitable for India climate
"Hi, I think that there is no such thing as chocolate that is weather (heat) resistant.  Couverture chocolate is a quality chocolate which is high in cacao butter.  Cacao butter melts just under body temperature.  That is one of…"
Paul replied to George Trejo's discussion Pavoni Double Guitar- $1,850 shipped in the group Classifieds - For Sale or Wanted
"I've tried emailing you, but I don't know if you're receiving them."
Profile IconIrina Lindem Saltes, Eduardo Alemany, Virginia phillips and 16 more joined The Chocolate Life
Chocolique - Australia replied to Thea Spencer's discussion For Sale - Prefamac 30 kg Batch Tempering Machine in NSW Australia in the group Classifieds - For Sale or Wanted
"Hi, I am interested in the machine.  I am in Aldinga Beach, SA, I will give you a call today. Cheers ph0403686414"
Carol added a discussion to the group Classifieds - For Sale or Wanted

Christmas Cocolate Lollipop Molds (plastic)

10 Santa lollipop molds $10 (shipping included) 12 Large Snowflake lollipop molds. $12 (shipping included) 3 Snowman lollipop molds $3 (shipping included) 2 Christmas tree lollipop molds $3 (shipping included) Buy them all for $23For ease of purchase here is the ebay listing: More

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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.


Couverture suitable for India climate

Started by Arti Jain in Tasting Notes. Last reply by Arti Jain 19 hours ago. 2 Replies

Hi,Please help me in understanding  wheather couverture chocolate is suitable for Indian climate ?When it will be sent across at various places through courier will it be able to withstand the Indian heat ?What should be done to avoid any sort of…Continue

Continous machine FBM - Selmi : quality temper + one machine for all colours?

Started by Chocolique - Australia in Opinion on Friday. 0 Replies

I am looking to buy an automatic tempering machine.  Does anyone have experience with a FBM Proxima or Selmi plus ex?  I am particularly interested to know how well tempered the chocolate is that comes out and does this quality remains the same all…Continue

Tags: machine, tempering, continous

Samoa: the Chocolate Treasure Island of the Pacific

Started by Howard & Hanna Frederick in Travels & Adventures on Friday. 0 Replies

Have finally had time to start a open-to-the-public Pinterest board about Samoan cocoa. Did you know that Robert Louis Stevenson wrote ‘Treasure Island’ while he was in Samoa. That’s why we call Samoa the ‘…Continue

Tags: robert, louis, stevenson, island, treasure

Chocolate packagings manufacturers in Florida

Started by Dorottya Udvardy in Tasting Notes on Friday. 0 Replies

Hi there choco fansI need help finding packaging manufacturers in Florida, a printing house for the chocolate wrapping and a good display printing company or all in one, that would be the best solution actually.Google doesn't seem to be enough,…Continue

Difficulty tempering my own chocolate in Chocovision Revolation x3210

Started by kyle wilson in Micro-Batch "Homebrew" Chocolate. Last reply by kyle wilson Nov 18. 2 Replies

Hey,I am a new member to this site hoping someone may be able to help me with tempering my chocolate, I roast myself.I am able to temper it perfectly by hand, but for some reason I can't seem to get it right with the chocovision machine. The…Continue

Any recipe for hot thick chocolate preparation to be used in a chocolate machine at a market stall?

Started by Porfyra in Recipes. Last reply by Dan Lantonio Nov 18. 1 Reply

Hi all, I 've seen a similar post in this forum but it didn't quite answer my question so I would appreciate any advice from you. We are planning to have a stand at a market selling thick hot chocolate using our new machine (Camurri). The issue is…Continue

Fbm Prima

Started by Calum in Tech Help. Last reply by Calum Nov 18. 4 Replies

Hi folks,I have been offered an ex display Prima and enrober attachment at a reasonable price.The machine has less than 5 hours working time so it's essentially new. This would be our first continuous temperer and enrober, we currently have the old…Continue

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help. Last reply by Evan Langendorf Nov 17. 8 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

What the Chocolate Industry Needs is A $100 Bar of Chocolate

Started by Clay Gordon in Opinion. Last reply by Annmarie Kostyk Nov 17. 85 Replies

When I was in London a couple of weeks ago speaking at the Academy of Chocolate conference, I had the great privilege of being the last speaker of the day. This enabled me to pay attention to what everybody else was saying and present a summary of…Continue

praline finish

Started by Alan Caldwell in Tips, Tricks, and Techniques Nov 16. 0 Replies

attached are 2 photosIm getting some real nice sheen on the praline, but theres also swirlwhat causes the swirl?any help appreciatedcheersalan Continue


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


Posted by Alufoil Products Pvt Ltd. on November 25, 2014 at 5:28am 0 Comments

The company's products are supplied to many
multinational chocolate companies, as well as to a number
of independent manufacturers, all over the world

Root Chocolate - A Chocolate Shortage?

Posted by Landen Zernickow on November 24, 2014 at 6:28pm 0 Comments

There has been a lot of news recently regarding the world chocolate shortage. Some sources are stating that there will be a 1 million MT deficit in chocolate by 2020. The …


Root Chocolate - Chocolate Factory

Posted by Landen Zernickow on November 18, 2014 at 7:18pm 0 Comments

Ever wonder what the Root Chocolate Factory looks like? Check it out!

It’s been about 8 months since we starting playing around with chocolate. And in that time, we’ve collected quite a bit of equipment, tools, and ingredients that now fill an entire area of our apartment. We like to call that area our Chocolate Factory.

We started with just a bag of cocoa beans from the …


Root Chocolate - chocolate certifications and labels

Posted by Landen Zernickow on November 14, 2014 at 12:48am 0 Comments



"Single Origin"

"Fair Trade"

"Rainforest Alliance"


"Direct Trade"

What do these all mean and which ones should you pay attention to when you're choosing your chocolate? Good question! Some relate to labor practices, others relate to the environmental circumstances surrounding the farming.

Here at Root Chocolate, we've discussed where cacao farmers fit… Continue

Root Chocolate - Venezuelan Batch & Bloom Challenge

Posted by Landen Zernickow on November 7, 2014 at 12:23pm 0 Comments

Last week, we made a batch of chocolate from some very special beans. They are Carupano Corona from Venezuela, 2014. The Chocolate Alchemist describes them as “Criollo/Trinitario with clove and soft fruity high notes and very low bitterness.”

And the exciting part – John Nanci roasted them right there in his workshop with us watching (and smelling) on! In his homemade roaster with temperature gauges inside the drum roaster and in the oven itself, these beans smelled amazing. I’ll…


Root Chocolate - New Ingredients

Posted by Landen Zernickow on November 3, 2014 at 7:42pm 0 Comments

One of the areas of innovation in chocolate where we have not yet ventured is that of ingredients. Well, that’s not totally true… When we first started out, we tried a bacon batch, but we added way too much bacon. Another time, we tried a salted chocolate batch, but we added way too much salt. (Noticing a trend?) We’ve strayed away from new ingredients since then.

However, our visit to John Nanci in …


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