Since 2008 -- THE on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
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)
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So searching around the internet and came across this interesting quote on Francois' website: François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the right flavour before he starts to manufacture: "I…Continue
Hello Everyone, I have been in the chocolate business for about a year now and have been looking for appropriate as well as affordable vendors to work with. I don't know if this is my inability to find great vendors or they are really hard to find.…Continue
Selling our Mol d'Art machine- great for making truffles, or anything with inclusions! Easy to clean and reliable, handles our high viscosity chocolate beautifully. Tempers through ambient air temperature, easy to accelerate with a fan. Please…Continue
I have a commercial kitchen with space available for one interested in chocolate/candy making, and gluten-free baking in Salt Lake City, UT. The kitchen has a 240 lb Hilliard tempering machine with 6" enrober, a 10 lb Little Dipper tempering…Continue
We are going to take some old equipment out of storage to ramp up production. This is equipment that really hasn't been used since Dad died: Savage (?) mixer, additional stove and kettle, and deep fryer for nuts. What is everyone's preferred…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
I wanted to share something with you that hopefully you'll find as inspirational, exciting and tasty as I do. We're about to launch a Kickstarter campaign to support a cocoa legend/farmer in Bougainville to improve the quality of his beans and then…Continue
Hi All,I know there have been countless discussions on this topic, but I am in the process of finalising my list of equipment, and am now in a dilemma re my chocolate holding cabinet, and could really do with some advice.I am setting up a small…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.]
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In 2004 I started making bars with rice, millet, kamut and quinoa puffs. I'd like to expand the line to goji berry and other dry fruit. I used to make them manually, but now I am preparing to introduce a depositor. In the picture old labels are shown, which will be…Continue
Shout outs to SPAGnVOLA and Askinosie in today's Root Chocolate post...
Most chocolate consumers don’t consider where their chocolate is coming from. Those of you reading this blog are already ahead of your peers, because you’re educating yourself about the process, about what it takes to bring those tasty bars of chocolate to your tongue.
Even then, the majority of what I’ve covered so far involves the processing end of chocolate, once it’s considered cocoa. However,…Continue