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

Randy replied to Randy's discussion Mixer /Tumbler / Coater for sale Heavy Duty in the group Classifieds - For Sale or Wanted
"#2995.99"
1 hour ago
Randy added a discussion to the group Classifieds - For Sale or Wanted
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Mixer /Tumbler / Coater for sale Heavy Duty

Mixer /Tumbler / Coater in excellent working order. Stainless Steel Drum on painted base. Its been test ran and works as design. Drum has clean out cover. Weight 850lbs. 220 Voltage Inspection available with appointment Crating and Shipping are NOT included but available at cost Local delivery available at cost Randy…See More
1 hour ago
Profile IconTheChocolateLife via Facebook

It's October 01, 2014 at 12:15AM. Do you know where your chocolate is?

Facebook2 hours ago · Reply
TerryHo posted a discussion

Chocolate bloom questions

Good day everyone,I have some questions about chocolate bloom. I have a patch of conched chocolate and I'm about to age it as I learn that aging is a crucial final step in chocolate flavour development for dark chocolate and reduces the acid in chocolate. First of all, is that true? Can I possibly mold my conched chocolate directly into big block (without tempering it), put it into a ziplock bag and leave it in the cooler for later use. Will the chocolate go bloom if I do such thing? How long…See More
4 hours ago
Marc Forrat replied to Marc Forrat's discussion Chocolate hollow mold spinners in the group DIY
"Sorry guys, wrong size I meant 275x175"
4 hours ago
Marc Forrat added a discussion to the group DIY
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Chocolate hollow mold spinners

Hi everyone, marc forrat here. I'm a new member of TCL.I've been tired of paying crazy prices for equipment and have decided that since I have been a chocolatier for years. I also deserve help from equipment and since I refuse to pay exorbitant prices for it, I have teamed up with a friend that owns an automation company and we are creating equipment for my company that really works well and is costing us a fraction of the cost of buying from the big guys.I have created a hollow mold spinner…See More
4 hours ago
Marc Forrat joined Clay Gordon's group
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DIY

The purpose of this group is to provide a place for ChocolateLife members to share their efforts in creating machines and gadgets - from winnowers to melters and more.See More
4 hours ago
It's Chocolate and Hector Velásquez are now friends
7 hours ago
Hector Velásquez commented on Vera Hofman's photo
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Soma Dual Origins Little Big Man 70%

"Flower cocoa Arriba Criollo Ecuador"
9 hours ago
Hector Velásquez commented on Vera Hofman's photo
9 hours ago
Jack Meyer liked Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc.
10 hours ago
Randy replied to Randy's discussion Chocovison Delta tempering machine & Dedy Truffle Filling Device in the group Classifieds - For Sale or Wanted
"Will the person who contacted me with a Truffle filler please contact me again. I cant find your contact info. Thanks. randyrayco@yahoo.com"
11 hours ago
Jack Meyer replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"Do you eat the pizza first? Just kidding!  Actually very creative. Who would have thought about using pizza boxes. I'll check into that. Thanks"
11 hours ago
Jack Meyer replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"Thanks David! No free shipping in the chocolate business...no matter which way you go, it's expensive. Thank for the link!"
11 hours ago
Jack Meyer replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"Thanks Landen...Your shipping test story was great! Thanks for the links!"
12 hours ago
Dirke Botsford replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"We ship with both small pizza boxes lined with bubble wrap or padded envelopes. We have yet to have any reports of melted or damaged products as shipping is usually over night to avoid it."
12 hours ago
Landen Zernickow replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"Hi Jack, here's what we've found at Root Chocolate, from elsewhere…"
12 hours ago
David Menkes replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"I'm assuming you're in the US? USPS Medium Flat Rate boxes are $12.35 and you can line bubble foil around the inside, an ice pack, and wrap your bars in plastic (I've received boxes where the ice pack burst and gel got everywhere).…"
12 hours ago
Jack Meyer added a discussion to the group Startup Central
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Any advice on packaging bars to send in the mail,ups etc.

I will be selling bars on a website (not yet developed) and I would like to know how best to package bars to protect them from damage and or melting. I would appreciate hearing from those of you that are doing this successfully.ThanksSee More
12 hours ago
John Singer joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
12 hours ago
 

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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.

Forum

Chocolate bloom questions

Started by TerryHo in Tasting Notes 4 hours ago. 0 Replies

Good day everyone,I have some questions about chocolate bloom. I have a patch of conched chocolate and I'm about to age it as I learn that aging is a crucial final step in chocolate flavour development for dark chocolate and reduces the acid in…Continue

Seattle area Chocolate folk

Started by Reverend Pearson Hobart-Beaumari in Allow Me to Introduce Myself. Last reply by Clay Gordon 12 hours ago. 1 Reply

Hi y'all,Freshly transplanted to Kirkland from North Carolina, I am looking to meet some local chocolate folk for talk, collaboration, or even for a job if there are any available.  I have moved here so my wife can get her Doctorate.  While I am…Continue

Tags: Washington, Seattle

chocovision skimmer vs dispenser

Started by Susie in Tech Help 13 hours ago. 0 Replies

chocovision skimmer vs dispenserskimmer is more expensive. But dispense just like the dispenser (cheaper). What are people paying more bucks for? I am debating on which one to get.I will make molded chocolate bar.ThanksContinue

Display cases

Started by Amber B. in Opinion. Last reply by Susie 13 hours ago. 19 Replies

Refrigeration vs. non-refrigerated?Hello everyone. My name is Amber and I've been surfing The Chocolate Life and gleaning all sorts of wisdom and for that I thank you. You are all very kind-hearted and helpful...not to mention extremely…Continue

Tags: cases?, Display

Roaster review

Started by Donny Gagliardi in Opinion. Last reply by Donny Gagliardi 16 hours ago. 4 Replies

Hi there,I am looking into some small scale home roasting roaster options.  I've narrowed it down to about 3: Behemor 1600, CocoaT Junior Roaster from Cocoa Town, or a stainless steel drum (RKdrums) hooked up to a rotisserie on my BBQ.From what I've…Continue

Chocolate Gifts Portal in India.

Started by Amruta Pandav in Allow Me to Introduce Myself. Last reply by Song Cho yesterday. 3 Replies

Hi All,I am operations manager of www.ChocolateCity.inWe are not a chocolatier. We do not make or manufacture chocolates. But yes, we are fascinated about Chocolates.We just sell chocolates online.…Continue

Tags: Chocolates, online, City, Shop, India

online school for chocolate making

Started by Rashmi Anand in Tasting Notes yesterday. 0 Replies

Can someone please advise on the ecole chocolate online school

confusion about chocolates

Started by Rashmi Anand in Tech Help. Last reply by Rashmi Anand yesterday. 4 Replies

friends am new in the field of chocolate moulding. did a short course where I learnt to do different types of chocolates using 70 % dark and milk compound chocolate. However where I live in Ghana compounds are not available and unknowingly bought…Continue

Medical Marijuana / Chocolate please share your experiences

Started by Paul DeFruscio in Opinion. Last reply by Reverend Pearson Hobart-Beaumari yesterday. 12 Replies

As the debate heats up regarding the recreational use of marijuana, it is legal in 23 states for it use for medical reasons.  Can any share there experiences with the group in making chocolate infused with marijuana.  Second, do you think as more…Continue

my dark chocolate is white out of the mold, help with tempering

Started by sterling in Micro-Batch "Homebrew" Chocolate yesterday. 0 Replies

Aloha,I'm a beginner making chocolate in Hawaii with Hawaiian cacao. At first this was a challenge in my home 82 degree kitchen, but I am now getting a stable temper (does not melt in my hand), but a lot of my chocolates are getting white streaks…Continue

Tags: hawaii, hawaiian, tempering, dark, chocolate

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 30-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

Importing Cocoa Beans

Posted by Landen Zernickow on September 25, 2014 at 5:34pm 0 Comments

One of the implications of wanting to partner directly with cacao farmers is learning how to import cocoa beans.

My first ever post on The Chocolate Life was a naive call for small-scale farmers to send me their beans. Little did I know that one of the biggest hurdles to starting a “from the bean” chocolate…

Continue

Root Chocolate - Chocolate Texture

Posted by Landen Zernickow on September 22, 2014 at 4:35pm 0 Comments

At Root Chocolate, we've learned a lot since our first batch of chocolate and are starting to churn out more professional chocolate. However, we love the accessibility of our first recipe and its simplicity. Learn more about the biggest difference between our first and most recent batch, and what we have to say about keeping chocolate-making accessible!

http://rootchocolate.com/2014/09/22/chocolate_texture/

Root Chocolate - Slow Food

Posted by Landen Zernickow on September 18, 2014 at 5:16pm 0 Comments

A better, cleaner and fairer world begins with what we put on our plates – and our daily choices determine the future of the environment, economy and society. – Slow Food USA

This is so relevant to those of us who make chocolate at home and who take the time to create chocolate from the bean. Read more on the blog:…

Continue

A visit with local chocolate makers

Posted by Landen Zernickow on September 15, 2014 at 6:46pm 0 Comments

Richard and I took our Root Chocolate selves over to visit another couple of local chocolate makers and we are so honored to count David and Leslie among our new chocolate - making community now! Learn more here:

http://rootchocolate.com/2014/09/15/arete/

Siriana Cacao

Posted by Landen Zernickow on September 11, 2014 at 3:53pm 0 Comments

Read about our experience making chocolate with Siriana Cacao today on the blog: 

http://rootchocolate.com/2014/09/11/siriana_cacao/

Thanks, Piper!

Supply chain and chocolate

Posted by Landen Zernickow on September 8, 2014 at 6:36pm 1 Comment

What does supply chain have to do with chocolate? Read more on the blog about my personal connection to supply chain consciousness!

http://rootchocolate.com/2014/09/08/supply_chain/

 
 
 

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New Member Moderation is ON to prevent SPAM memberships. All members, please read The Community Guidelines before posting. (Updated 10/10/11.)


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Content on TheChocolateLife posted by Clay Gordon is published under a Creative Commons non-commercial, share-alike, with attribution, license.

All other content is © the author/creator and should not be reproduced without their express consent.

Disclaimer: The opinions expressed on this site are solely those of the person(s) posting them and their presence here does not imply the endorsement of the management. YMMV.

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