The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
Jeff Slaughter added a discussion to the group Startup Central
William Snoding replied to Evelyn's discussion Issues Decorating Moulds with White Chocolate
cheebs replied to Donny Gagliardi's discussion Seeding with cacao butter
Nadia replied to Nadia's discussion transfer sheet printing system
William Snoding replied to Donny Gagliardi's discussion Seeding with cacao butter
William Snoding commented on Justin Schaffer's photo
Jeffray D. Gardner replied to Clay Gordon's discussion Marking the Passing of an Inspiration: Mott GreenSupport TheChocolateLife while enjoying discounts on great products:
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Started by Donny Gagliardi in Tips, Tricks, and Techniques. Last reply by Donny Gagliardi 2 hours ago. 5 Replies 1 Like
Has anyone tried seeding with cacao butter? What method did you use? Did you melt first then add, or did you add chunks at a time?
Started by Evelyn in Tips, Tricks, and Techniques. Last reply by William Snoding 14 hours ago. 1 Reply 0 Likes
Hi Everyone,I have just started creating moulded shoes and was using white chocolate to decorate them (with dots). So I put the dots on the mould and let it set. Then I add milk chocolate to create the shoe. Sometimes when I un-mould, the dots stay…Continue
Started by Nadia in Tech Help. Last reply by Nadia 16 hours ago. 2 Replies 0 Likes
Hi i am in India and i want to setup a transfer sheets printing setup.Anybody kind enough to help me with what type of printer ? what type of colors should i get and where in india can i find them.Continue
Started by Clay Gordon in News. Last reply by Jeffray D. Gardner yesterday. 7 Replies 6 Likes
The chocolate world was stunned to learn that on Saturday, May 31st, 2013, Mott Green died in Grenada.Apparently, he working outside in the rain on something electrical and the unexpected happened.It is easy to underestimate what Mott did for the…Continue
Started by Clay Gordon in Travels & Adventures. Last reply by Emilio Perez yesterday. 10 Replies 0 Likes
THIS TRIP HAS BEEN POSTPONED UNTIL 2012. Discover Chocolate in the Dominican Republic is for chocolate professionals and serious chocophiles with a passion for chocolate who want to experience cacao first hand: to see cacao pods growing on the tree,…Continue
Started by Cherri Emery in Tasting Notes yesterday. 0 Replies 0 Likes
Hello,I found a Hillard, Little Dipper Tempering machine used for 850.00. Can anyone tell me if that is a good price?Thanks,CherriContinue
Started by Donny Gagliardi in Tips, Tricks, and Techniques on Saturday. 0 Replies 0 Likes
Hi all, I've been practicing tempering with my Chocoa melter for a couple of weeks and finally produced a decent product. Its not perfect though and needs refining. I've posted a couple pics that shows imperfections and i would like to know what…Continue
Started by beth campbell in Where to Buy. Last reply by Frank Haberman on Saturday. 6 Replies 1 Like
does anyone have any leads for suppliers of confection grade foils, I need something thick and preferably paper lined, (not essential), but available in many colors and custom sizes? Continue
Started by Christina Durta in Tech Help. Last reply by Tom Micklin on Saturday. 76 Replies 2 Likes
I just made a batch of chocolates that taste great, but have bloom. I am suspecting the problem is the molds were not properly cleaned as there was no bloom on the chocolate on the bottom of the chocolates. I have had similiar problems before.Does…Continue
Started by mary amsterdam in Tech Help on Friday. 0 Replies 0 Likes
I am looking for advice regarding displaying my chocolates (truffles, caramels, salted caramels and assorted "barks") in a bakery display case. I share space with a bakery, and have been offered space in the display case. Does anyone have any…Continue
Posted by Emay Wang on June 8, 2013 at 7:31pm 1 Comment 1 Like
I am never a big fan of science fiction movies; many of them are full of fancy and conjecture. I would prefer to watch something that was based more on scientific fact.
But I have changed my point of view lately. With the help of great…
ContinuePosted by ChocoFiles on May 23, 2013 at 12:48am 0 Comments 1 Like
Food & Wine's Best Chocolate in the U.S.
What a spotty list! It's good that they have Askinosie, French Broad, Dandelion, and Woodblock on their list. But other top quality b2b makers like Rogue, Fresco, Manoa, Ritual, and Dick Taylor are conspicuously absent while Lindt makes the list! Makes one question the experience and the judgment of the editors.
For me it is just another…
ContinuePosted by sammygayle on May 20, 2013 at 11:55am 0 Comments 1 Like
Hi Clay:
Thank you so much for your recent email and all your efforts to try and keep us spam free. This is much appreciated.
SGL
Posted by teddy on May 13, 2013 at 10:00am 0 Comments 0 Likes
Hello Guys. I just wanted to let everybody know about a new song called "Addicted to Chocolate" by a London girl band. I think its exactly how us chocolate lovers feel. At least that how I feel. enjoy. ( cut and paste youtube link) http://www.youtube.com/watch?v=unQF4Ri_zKc
Posted by Neville on April 25, 2013 at 7:56pm 0 Comments 0 Likes
Any ideas for doing this in bulk for festivals etc
Posted by Clay Gordon on April 21, 2013 at 12:00pm 0 Comments 2 Likes
I am often asked ... about how I approach my pairings, where I get my inspirations, and what my thought processes are. I recently had the opportunity to conceive and prepare a five–course prix fixe tasting dinner at Jimmy's #43, a craft beer bar and restaurant in New York's East Village. The occasion was April, which at Jimmy's is the inspiration for April Sours month - a celebration of sours, Lambics, and wild ferments. As I was working on the menu I…
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