The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
#Chocolate recall: 12,000 Fannie May heart-shaped boxes in Midwest US, 4-oz selection (For more info... by on TheChocolateLife on Google+.
Russell-Stover may be sold - reported price US$1Bn. Good news or bad for #chocolate fans? (http://goo.gl... by on TheChocolateLife on Google+.
Is 'raw' the next 'natural' in food litigation? This article is about HPP juice - but any focus on raw... by on TheChocolateLife on Google+.
My interview with koffieTcacao magazine at the Origin #Chocolate conference in Amsterdam, October 2013... by on TheChocolateLife on Google+.
Fact check - the conche was developed in 1879, not 1897. I misspoke in the interview. by on TheChocolateLife on Google+.
Get your ticket today! Meet The #Chocolate Maker Tasting featuring Bryan Graham of @TasteFruition starting... by on TheChocolateLife on Google+.
Support TheChocolateLife while enjoying discounts on great products:
FBM (tempering machines, dough dropping machines, and the Kleego)
Packint (turnkey artisan/craft chocolate production lines)
Bakon, Chocovision, and CocoaTown (chocolate machines)
Tomric (molds, smallwares, and more)
Micelli (custom polycarbonate chocolate molds)
Truffly Made (silicon molds for ganaches, caramels, and more)
Ciao Imports (Guittard and Valrhona chocolate in bulk)
Visit the main Shop page.
I am starting out making chocolate from the 'bean to the bar', but it has become clear that I need to invest in a grinder/melanger to get the chocolate particle size to around 15microns to achieve great flavour and texture. However choosing one is…Continue
In my family's shop a new employee is having trouble with our Easter hollow molds. Since my father's passing we are on a rapid learning curve since he knew everything and we just followed his instructions.Anyway, as we are trying to do the hollow…Continue
Hi, my name is Hong Le from Los Angeles. I've been working as a web programmer in the internet sector for half of my life. I figure it's about time I try something new and why not get into something that I'm passionate about. I love chocolate and…Continue
So I run a small business making chocolate bars, and I have some samples of some beans that I was just hoping someone could give me a starting roast profile for so I can get it as close to the correct taste as possible as I only have enough sample…Continue
Hi everyone! Are any of you willing to post which couverture a you use and approximate pricing you get? I'm currently going through chocosphere and am very happy with their service but am wondering if better pricing on some of the brands can be…Continue
Hello All. I have a Bakon mini enrober that I'm having issues with and I also use a chocovision delta. At this point I'd at least like to be able to use the Bakon as a Melter and add that melted chocolate to my tempered chocovision machine, as…Continue
It was a frigid 19 degrees F when I woke up this morning, with wind chill down to 5 degrees. Winter is here (though officially still 10 days away), which means we're smack dab in the middle of the ChrismaChanuKwanzakah holiday rush. All of us are…Continue
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
A few weeks ago I was asking about alternatives to the Champion juicer. One of the suggestions that was given was to preheat the bowl/rollers.....Well in a plan that wasnt quite as well thought out, I left the bowl ontop of a coffee pot warmer for…Continue
In Hollywood, the air is thick with Oscar prep so I got downtown earlier this week to scope out the chocolate situation.
JKC signature truffle fudge is basically fudge covered in Callebaut and topped with sea salt. Unique, decadent, and delicious! Take a look at the full post for pictures, tasting, and the full story:Continue
Plastics play a part in every phase of food production and preparation so they couldn’t possibly be harmful right? You might be surprised. Recent health controversies have spawned new discussions about the safety of plastics in the food industry, especially linked to the potential health risks from Bisphenol A (BPA), a common chemical used in food packaging. Environmental scientists (Journal of Epidemiology and Community Health) warn that non-food grade plastics may be transmitting…Continue
In a previous post I wrote about the two most famous chocolatiers in Amsterdam. Yesterday I focused on a far less known chocoholic place in this city on my blog: Van Velze's. The chocolaterie and patisserie was founded by Robbert van Velze and Deborah Kilroy more than 5 years ago, but remains one of the less known chocolate place in Amsterdam. This might be due to its location in Amsterdam Oost, which…Continue
Although devoid of those grand and fancy eye candy decors its sheer simplicity makes you more focused on the essence of what chocolate is. A centerpiece of chocolate display but it was a cornucopia of the festival's uniqueness with their…Continue
Like a new machine, new display, new engine, both machine have a vibrating table.…Continue
Searching for a Chocolate bar company to produce a 2.5-3.0 oz caffeine induced chocolate energy bar under our private label. Please contact John at email@example.com or 616-430-2136