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.

Photos

Loading…
  • Add Photos
  • View All

Videos!

  • Add Videos
  • View All

Latest Activity

Daniel Herskovic posted discussions
8 minutes ago
TalamancaOrganicaCacao&Chocolate liked TalamancaOrganicaCacao&Chocolate's discussion Winnower needed!! Help
1 hour ago
TalamancaOrganicaCacao&Chocolate liked TalamancaOrganicaCacao&Chocolate's discussion Winnower needed!! Help
1 hour ago
TalamancaOrganicaCacao&Chocolate posted a discussion

Winnower needed!! Help

We are cacao farmers and chocolate makers working 4 kilos at a time. We hand winnow and we would like to either build a winnower (electric) ourselves as we are in Costa Rica or buy one. Any recommendations or pictures or designs are very much appreciated. Thanks so much! Pura vida
1 hour ago
TalamancaOrganicaCacao&Chocolate replied to CASE's discussion Cocoatown Melanger - ECGC-12SLTA - Leaking Chocolate - Epoxy Glue Fail
"We use our machine 1-4 times a month for 9 months now and e have had to replace the seal 2xs now (we used regular epoxy here in Costa Rica) the stones twice and now the wiper. The customer support at Cacaotown sucks an their machine is way too…"
1 hour ago
TalamancaOrganicaCacao&Chocolate replied to Julie Lu's discussion adding cocoa butter when tempering
"Real chocolate makers don't add cocoa butter. Don't do it."
1 hour ago
TalamancaOrganicaCacao&Chocolate replied to Evan Langendorf's discussion Cocoatown ECGC-12SLTA Issues
"Which machine do you have Brad?"
1 hour ago
TalamancaOrganicaCacao&Chocolate replied to Evan Langendorf's discussion Cocoatown ECGC-12SLTA Issues
"We here at Talamanca Organica have had many problems with Cacao Town and have had to replace the stones twice and the wiper is now cracking. Although still under warranty they do not want to replace the wiper and the want $37 for a new one. They…"
1 hour ago
Sharon Strika - Webb replied to Sharon Strika - Webb's discussion Chocolate manufacturing business in the group Classifieds - For Sale or Wanted
"Sorry guys, tiss the season.... I'll get pics and measurements today. The business is in Clinton twp Mi 48038 "
2 hours ago
Profile IconTheChocolateLife via Facebook
Thumbnail

The DiscoverChoc Daily is out! http://t.co/CRxsOdlXrc Stories via @Ambrosia_Pastry @mamorchocolates @extramsg

The DiscoverChoc Daily

paper.li

The DiscoverChoc Daily, by Clay Gordon: updated automatically with a curated selection of articles, blog posts, videos and photos.

Facebook8 hours ago · Reply
Daniel Haran joined Clay Gordon's group
Thumbnail

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
8 hours ago
baumgrenze replied to baumgrenze's discussion Damage to Chocolate - Low Temperature Exposure?
"Thank you, Ruth. The last time I wrote to Thalia, Micki Weinberg (Regulatory & Culinary Specialist) answered. I wrote to her email address a couple of weeks ago and haven't had a reply. The pastilles are not shiny, but they do break with a…"
9 hours ago
Nicole replied to Nicole's discussion peanut butter meltaway problem
"31 oz. tempered milk chocolate, 10oz. pbutter, and 7oz. coconut oil"
15 hours ago
Ruth Atkinson Kendrick replied to baumgrenze's discussion Damage to Chocolate - Low Temperature Exposure?
"I haven't had that problem and I freeze chocolate on occasion. Call Thalia in the lab at Guittard. She can answer any question you have."
16 hours ago
baumgrenze posted a discussion

Damage to Chocolate - Low Temperature Exposure?

Does anyone know if storing dark chocolate at temperatures near freezing (35-45 F) can damage it so that it becomes very difficult to retemper?I can see this happening when chocolate is shipped by truck (perhaps even colder this time of year) or by air (again I can think of sub-freezing temperatures.) My vendor of Guittard L Etoile Du Premiere-58% has no provision for holding chocolate in the manufacturer preferred range of 60-70F. The market is 'open-air' and on the San Francisco Penisula…See More
16 hours ago
Daniel Haran replied to Daniel Haran's discussion Wanted: Pre-grinder in the group Classifieds - For Sale or Wanted
"Unfortunately, I just started with a 40L one that requires a pre-grinder, and don't have a budget for another conche - though I would love to get a 100L one :)I recently got to taste your collection at La Tablette de Miss Choco in Montreal.…"
17 hours ago
Benoît replied to Daniel Haran's discussion Wanted: Pre-grinder in the group Classifieds - For Sale or Wanted
"it is a grinder/conch as you know... "
17 hours ago
Alek Dabo replied to Donny Gagliardi's discussion DIY Winnower
"Great idea. I'll let you know with photos when I get it going. I'm not sure how easy it'll be to get a ball valve in Santo Domingo. Maybe Amazon."
17 hours ago
Benoît replied to Daniel Haran's discussion Wanted: Pre-grinder in the group Classifieds - For Sale or Wanted
"Hi I am selling a Universal Conch 100L capacity. If interested, you can get in touch with me. Cheers  Ben"
18 hours ago
G posted a photo
19 hours ago
 

MIGRATION NEWS

Stymied

I tried to make the migration happen but I couldn't make it work. I am going to have to restart the process. I have until the end of February to figure it out. Upgrading to Ning 3 means losing events, photo albums, videos, and more - which is why I am looking to find a new home.

Thanks for your patience.

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

More toffee questions...

Started by Daniel Herskovic in Tips, Tricks, and Techniques 8 minutes ago. 0 Replies

I have been making quite a bit of toffee this holiday season and I certainly don't know everything when it comes to making this treat. I have been trying to achieve a tender texture that does not stick to one's teeth. I'm still on that searchThere…Continue

How to make bacon and chocolate shelf stable?

Started by Daniel Herskovic in Tips, Tricks, and Techniques 19 minutes ago. 0 Replies

I know we have all seen a lot of bacon and chocolate together in the past few years. Does anyone know how to make the bacon shelf stable when combined in a chocolate confection? Does the bacon need to be candied first? I greatly look forward to…Continue

Winnower needed!! Help

Started by TalamancaOrganicaCacao&Chocolate in Tasting Notes 1 hour ago. 0 Replies

We are cacao farmers and chocolate makers working 4 kilos at a time. We hand winnow and we would like to either build a winnower (electric) ourselves as we are in Costa Rica or buy one. Any recommendations or pictures or designs are very much…Continue

Cocoatown Melanger - ECGC-12SLTA - Leaking Chocolate - Epoxy Glue Fail

Started by CASE in Tech Help. Last reply by TalamancaOrganicaCacao&Chocolate 1 hour ago. 3 Replies

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

Tags: problem, epoxy, glue, chocolate, leaking

adding cocoa butter when tempering

Started by Julie Lu in Tips, Tricks, and Techniques. Last reply by TalamancaOrganicaCacao&Chocolate 1 hour ago. 11 Replies

Hello: I am new to chocolate and just read that it's possible to add cocoa butter when tempering to  make the chocolate more shiny and improve taste. Can anyone comment on whether this is a good idea? I would like to know before starting to do this…Continue

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help. Last reply by TalamancaOrganicaCacao&Chocolate 1 hour ago. 12 Replies

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

Damage to Chocolate - Low Temperature Exposure?

Started by baumgrenze in Tasting Notes. Last reply by baumgrenze 9 hours ago. 2 Replies

Does anyone know if storing dark chocolate at temperatures near freezing (35-45 F) can damage it so that it becomes very difficult to retemper?I can see this happening when chocolate is shipped by truck (perhaps even colder this time of year) or by…Continue

peanut butter meltaway problem

Started by Nicole in Tasting Notes. Last reply by Nicole 15 hours ago. 5 Replies

I've been making a peanut butter meltaway using peanut butter, milk chocolate and coconut oil. There are times when that meltaway center develops a...texture.  It's not quite gritty, because the little lumps melt away, but it's not as smooth as I'd…Continue

DIY Winnower

Started by Donny Gagliardi in Tech Help. Last reply by Alek Dabo 17 hours ago. 19 Replies

Hi all, I'm looking to build a winnower and have come across a few models posted on this site. I also have the blueprints of another winnower that looks promising but cant figure out one of the steps. The blueprints are attached so if anybody has…Continue

Tags: equipment, making, chocolate, winnowing, winnower

What the Chocolate Industry Needs is A $100 Bar of Chocolate

Started by Clay Gordon in Opinion. Last reply by Annmarie Kostyk 22 hours ago. 99 Replies

When I was in London a couple of weeks ago speaking at the Academy of Chocolate conference, I had the great privilege of being the last speaker of the day. This enabled me to pay attention to what everybody else was saying and present a summary of…Continue

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 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.]

Blog Posts

Root Chocolate - Roasting Cocoa Beans with the Behmor 1600 PLUS

Posted by Landen Zernickow on December 15, 2014 at 7:00pm 0 Comments

This weekend we took our cocoa bean roasting to the next level: we christened our newest tool, the …

Continue

Root Chocolate - Thanksgiving Chocolate Tasting

Posted by Landen Zernickow on December 11, 2014 at 7:40pm 0 Comments

Last weekend, we were thankful to have Richard’s parents in town to celebrate Thanksgiving. For the occasion, we hosted a true blind chocolate tasting adventure. We pulled out Eagranie Yuh’s The Chocolate Tasting Kit (Tasting Kits) , Richard conducted a dramatic reading of the…

Continue

Root Chocolate - Marketing or Education

Posted by Landen Zernickow on December 8, 2014 at 5:42pm 0 Comments

Occasionally, while I sit at a Vietnamese restaurant, cautiously eating my standard Pho, I can’t help giggle to myself as Richard sweats and guzzles water to counteract the powerful sensations coming from his inevitably extra spicy dish. Similarly, I pass on the japapeños in Mexican cuisine and the Sriracha at Thai places. A coworker’s kid only eats food that is white and my cousins, while growing up, ate solely …

Continue

CHOCOLATE FOIL

Posted by Alufoil Products Pvt Ltd. on December 8, 2014 at 6:21am 0 Comments

EGG SHAPE CHOCOLATE WRAPPERS

Root Chocolate - To cocoa butter or not to cocoa butter?

Posted by Landen Zernickow on December 6, 2014 at 10:34pm 0 Comments

To cocoa butter or not to cocoa butter?

That is the question...

We did an experiment to provide an answer to this time old question (ok, sure, we’re borrowing from Shakespeare). For this experiment, we used our favorite Madagascar beans. I think we’re now about halfway done with the giant bucket!

Let’s post some hypotheses about the two batches...

Read more here:…

Continue

Root Chocolate - Matching the Roast

Posted by Landen Zernickow on December 4, 2014 at 6:16pm 0 Comments

Last month, we visited John Nanci, the Chocolate Alchemist in Oregon. It was a lot of fun and we learned a ton about his process, ingredients, and recommendations!

One of our favorite parts of the visit was roasting a batch of cocoa beans with him. Check out our previous posts on roasting …

Continue
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Rights and Usage

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


If you believe your copyrighted content is being used inappropriately, please contact the TCL moderation desk before submitting a DMCA takedown notice.

Creative Commons License
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.

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service