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

Scott replied to Jacob Royer's discussion Dallas Chocolate Conference/Festival
"The structure doesn't seem different this year from those in years past (i.e., educational sessions, tastings, and a mix of mostly local chocolatiers and out-of-town chocolate makers).  I've always found it to be a pretty solid value…"
10 minutes ago
Landen Zernickow posted a blog post

Advice for making chocolate at home

A new blog post is up, featuring Clay Gordon's advice for making chocolate at home. Enjoy!http://rootchocolate.com/2014/09/02/clay-gordon-on-making-chocolate-at-home/See More
19 minutes ago
Duffy Sheardown replied to Andy Koller's discussion Old melangeur vs. modern wet grinder in the group Startup Central
"Hi Andy,  I can't see why there would be any difference between well-set-up machines of similar types, eg old granite conch Vs new granite conch. Providing that the stones and beds were comparably worn and so on. Having said that another…"
1 hour ago
Profile IconGeorge baritt, Sarah, Rodney Alleguede and 7 more joined The Chocolate Life
3 hours ago
David Roach added a discussion to the group Classifieds - For Sale or Wanted
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FOR SALE: Carle & Montanari Chocolate Conche

We have a Chocolate Conche for sale, If you would like information, please contact me either here on this post, or at 928-846-7726. Carle & Montanari Chocolate ConcheModel CRN/16 Super1500 KG CapacityPriced at $18,900See More
3 hours ago
Francis Murchison replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"Thanks for the pointers everyone! I have had increased success, although it is definitely baby steps at this point. So many little details to remember! So far using the deodorized cocoa butter seems to bring about better results. I am on the market…"
5 hours ago
Juan Pablo Buchert replied to Lisa R's discussion wholesale cacao beans/nibs in the group Startup Central
"Hi Cacao Lb    Total $    2.5               $22      5.0               $40       7.5              $53     10.0…"
5 hours ago
Mark Allan replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"Try insulating your steel bowl. It will keep more heat in. Also, if making dark chocolate, do not add any cocoa butter until it has had time to conche. The cocoa butter will reduce viscosity and temperature. When I am making milk chocolate, the…"
6 hours ago
Dan Sundell replied to Harald's discussion Ball Mill For Chocolate in the group Startup Central
"I too would eventually like to purchase the Kleego but in the mean time, could I reduce the conching time in a grinder by blowing hot air over the chocolate such as with a heat gun?"
6 hours ago
Dan Sundell joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
6 hours ago
Landen Zernickow replied to Lisa R's discussion wholesale cacao beans/nibs in the group Startup Central
"Hi Juan Pablo, Thanks for this thorough explanation! For the quantities of 2.5 to 50 lbs, what does the cost structure look like?"
7 hours ago
It's Chocolate and Shawna are now friends
7 hours ago
Juan Pablo Buchert and Landen Zernickow are now friends
7 hours ago
Juan Pablo Buchert replied to Lisa R's discussion wholesale cacao beans/nibs in the group Startup Central
"Hi Landen, You can receive the beans at you home, or shop, at an extra cost that is charged by the freight forwarder (FedEx, DHL..).  They can deal with the customs clearance as well.   For example this is the cost structure for a 250 kg…"
7 hours ago
Trish Dyer left a comment for Al Garnsworthy
"No Problem Al,   Thanks for your speedy reply. After some research, I will be purchasing cutter, cart, and frames from TF Sales. Have a fabulous day!"
9 hours ago
Ben Rasmussen replied to mariano garcia's discussion tempering which is better Hilliard's Little Dippe or chocovision revolation delta?
"No problem! Happy to help. :)"
9 hours ago
mariano garcia replied to mariano garcia's discussion tempering which is better Hilliard's Little Dippe or chocovision revolation delta?
"many thanks Ben!"
9 hours ago
Ben Rasmussen replied to mariano garcia's discussion tempering which is better Hilliard's Little Dippe or chocovision revolation delta?
9 hours ago
mariano garcia posted a discussion

Someone known machines used to make plastic molds personal?

I want to make my molds to create custom productsSee More
9 hours ago
mariano garcia replied to mariano garcia's discussion tempering which is better Hilliard's Little Dippe or chocovision revolation delta?
"thanks for your opinion ups did not know, I'm new to the site, I'm looking but can not find. You Might you help me choose?"
9 hours ago
 

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Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife while enjoying discounts on great products:

FBM (tempering machines, dough dropping machines, and the Kleego)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
Truffly Made (silicon molds for ganaches, caramels, and more)
Amano Chocolate (bulk chocolate for chefs)

Visit the main Shop page.

Forum

Dallas Chocolate Conference/Festival

Started by Jacob Royer in Uncategorized. Last reply by Scott 10 minutes ago. 2 Replies

Has anyone heard anything about what's happening with the Dallas event. Previously they had called it a "Conference" and this year they seem to have gone to "Festival".It seems a little more on the fad side of things this year. They seem to have…Continue

Effect of Cocoa Butter on tempering

Started by Francis Murchison in Micro-Batch "Homebrew" Chocolate. Last reply by Francis Murchison 5 hours ago. 6 Replies

Hello chocolatiers!I recently came into a streak of what seems to be serious bad luck with tempering. Six failed attempts on three batches of chocolate. And this after years of relatively successful hand tempering. Here are the variables:Southern…Continue

Tags: butter, cocoa, Tempering

tempering which is better Hilliard's Little Dippe or chocovision revolation delta?

Started by mariano garcia in Tasting Notes. Last reply by Ben Rasmussen 9 hours ago. 5 Replies

need to buy a tempering machine and want to know what the best of these two brands.Continue

Someone known machines used to make plastic molds personal?

Started by mariano garcia in Tasting Notes 9 hours ago. 0 Replies

I want to make my molds to create custom productsContinue

Buying panning machine

Started by Ismael Neggaz in Tasting Notes. Last reply by Ismael Neggaz 10 hours ago. 5 Replies

Hi all.I'm thinking of buying panning machine to panning nuts & dry fruits.bath size 20 to 40 lbs.Selmi is just too expensive for me.I'm looking at Union Machinery and on the web they are so many.I would like to ask if anyone of you like one…Continue

Sugar Free

Started by Allie R. in Opinion. Last reply by Sebastian 13 hours ago. 10 Replies

I have been researching and testing various recipes for sugar free chocolates.  A friend recently stumbled upon a sugar free version during her family vacation to Williamsburg, VA.  The chocolate is claimed to be dairy free and sugar free and…Continue

job in confectionery industry

Started by Goran Vjestica in Allow Me to Introduce Myself. Last reply by Goran Vjestica on Sunday. 6 Replies

Do you say how I can to find a job in confectionery industry, special chocolate industry?Continue

Heavy Metals

Started by Tom in Chocolate Education. Last reply by Tom on Sunday. 9 Replies

I am wondering with all the new small bean to bar chocolate makers if any are getting heavy metal testing done. This I am curious about because some makers maybe get a bag or two in from obscure sources and heavy metal testing may not be something…Continue

Tags: metals, heavy

Packaging fudge

Started by Valerie Herskowitz in Uncategorized on Sunday. 0 Replies

We have decided to add fudge to our product line. How do you all normally sell it? And how is it packaged. Is it just placed in a box and sold by the pound or are their packaging inserts that are used like candy trays and cups are used for bonbons?…Continue

Where to buy chocolate in Europa

Started by Bjarne Bremholm in Tasting Notes. Last reply by Kris Kellens on Saturday. 2 Replies

It is very expencive to buy chocolate in Denmark.Idears are welcome :-)Bjarne - living in the suburbn of Copenhagen.Continue

Members

Support Clay's International Travels and Support TheChocolateLife!


June 2014 marks the first open meeting for Direct Cacao - a new association that is working hard to help create direct sourcing relationships between chocolate makers and cocoa growers around the world.

I would like to go, but my resources for international travel are limited and I don't have a consulting client who'll pick up my expenses. I've already been to the CHOCOA conference on sustainable cocoa earlier this year, and am looking forward to returning to Europe in October for the ORIGIN Chocolate conference. I am also going back to Peru for the Salon del Cacao y Chocolate in July and want to return to Ecuador for ANECACAO at the end of August.

$2000 will cover all expenses to go to Direct Cacao. Any other monies raised will go towards other travel opportunities. These are not tax-deductible contributions. However, if you do appreciate the resources and the community TheChocolateLife provides - completely free of charge - please consider a donation. As in the past, I will be blogging and uploading photos during my travels. I will be collecting donations (via PayPal) into the first week in June.

Thanks,
:: Clay

[Note: PayPal account is in the name of WebWideGuides.]

Blog Posts

Advice for making chocolate at home

Posted by Landen Zernickow on September 2, 2014 at 7:14pm 0 Comments

A new blog post is up, featuring Clay Gordon's advice for making chocolate at home. Enjoy!

http://rootchocolate.com/2014/09/02/clay-gordon-on-making-chocolate-at-home/

Cacao Sampaka

Posted by Ggirl Bldr on August 30, 2014 at 11:13am 0 Comments

Cacao Sampaka

I've become a chocolate snob. Actually, I knew that, but I didn't realize how much of one I have become. Maybe I have always been one; I'm not sure. I was born into a family of chocolate aficionados after all, and my…
Continue

Clay Gordon on living the chocolate life

Posted by Landen Zernickow on August 28, 2014 at 9:46pm 0 Comments

“You never know when a small decision will have a profound impact on your life.” – Clay Gordon, the world’s first international chocolate critic

Read more on today's blog post, part one of a two-part series with The Chocolate Life's own Clay Gordon!

http://rootchocolate.com/2014/08/28/clay-gordon-on-living-the-chocolate-life/

Chocolate Ganache-Topped Chocolate-Cherry CUP-PAKENs

Posted by Lisabeth Flanagan on August 28, 2014 at 2:00pm 0 Comments

Chocolate and cherry is always a delicious combination, and this recipe is no exception. These 'cup-pakens' have mini cherry pies hidden inside of moist chocolate cupcakes.  Best of all, they are topped with a rich, real-cream chocolate ganache.  Try it!  I guarantee you will impress all…

Continue

Premier Wonder Grinder

Posted by Landen Zernickow on August 25, 2014 at 9:57pm 0 Comments

A new post is up about our new melanger and our biggest batch yet! Check it out at the address below:

http://rootchocolate.com/2014/08/25/premier_wonder_grinder/

Winnowing Woes

Posted by Landen Zernickow on August 24, 2014 at 1:31am 0 Comments

Hi chocolate-making community,

A new post is up on the blog about winnowing. Help me figure out a smart solution for winnowing at home that doesn't break the bank or require expert engineering skills!

http://rootchocolate.com/2014/08/23/winnowing-woes/

Looking forward to your advice!

Landen

 
 
 

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