The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.

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Latest Activity

Profile IconLoni and Samuel Maruta 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.
17 minutes ago
Samuel Maruta replied to Preston Stewart's discussion Chocolate Tempering Machines from alibaba.com in the group Startup Central
"It's also a question we've been asking ourselves. Having been fairly disappointed in the durability of a 'proper' tempering machine, we've been tempted to go low cost. A business trip to China could be the occasion to get a…"
2 hours ago
Samuel Maruta replied to Clay Gordon's discussion What Price, Cocoa?
"You do sometimes see cocoa pods sold as fruits by the side of the road, but usually it's not because the farmers don't know what to do with them, but rather because they know the tourist buses that ply the road to the Mekong Delta will…"
2 hours ago
Sebastian replied to Isaac Ekblad's discussion Moldy Beans?
"very common.  ecuador's a terribly difficult place to dry beans properly, so a great deal of them mold.  if you don't have the proper relationships and controls in place, those beans will find their way to you.  there's…"
4 hours ago
Sebastian replied to Clay Gordon's discussion What Price, Cocoa?
"One of the challenges with Vietnam and cocoa is that the extension agency networks to teach farmers how to handle cocoa don't really exist.  as such, while cocoa is being planted to a very small extent, it's not uncommon to see…"
4 hours ago
Or M replied to Or M's discussion What are the meterials of the chocolatier?
"Thanks Omar,  My question was about making chocolate from premade chocolate vs creating from raw materials, sorry I wasn't clear. What do most of the chocolatiers use? What is considered "better"? Making chocolate from raw…"
8 hours ago
Samuel Maruta replied to Clay Gordon's discussion What Price, Cocoa?
"Hi Mel, you can contact me by email: samuel@marouchocolate.com Cheers, Sam"
8 hours ago
matt black replied to jhon's discussion WANTED : REVOLATION X3210, dispenser in the group Classifieds - For Sale or Wanted
"Hey Dennis,   If jhon is not interested in the machine let me know.  I may purchase it from you.   Thanks, Matt"
14 hours ago
LUV Ice Cream added a discussion to the group The Science of Chocolate
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How Thermally Stable Is Your Chocolate?

How thermally stable is my chocolate? This question has come up in our product development repeatedly as we worked to formulate our vegan, sugar-free, soy-free all-natural chocolate.  I have searched the web and beyond and all I could find in the open literature were data for the less relevant oils like sunflower, soybean and cottonseed. The cocoa butter information has been very hazy and imho left intentionally vague. So, I ran my own analysis which I hope might be of some interest to this…See More
15 hours ago
Profile IconSabina Safsten and Isaac Ekblad 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.
15 hours ago
mel p replied to Clay Gordon's discussion What Price, Cocoa?
"Excellent, will do.  Thanks for the quick response, Clay."
15 hours ago
Clay Gordon replied to Clay Gordon's discussion What Price, Cocoa?
"Mel - Since this comment from Marou Chocolate was posted I believe that they are now in the business of selling small quantities of beans. I would get directly in touch with them."
15 hours ago
mel p replied to Clay Gordon's discussion What Price, Cocoa?
"I'm a novice to the world of small-batch/home-made chocolate but have become increasingly intrigued by Vietnamese cacao (an interest that, I must confess, is mainly sparked by my ethnic Vietnamese heritage).  Unlike beans originating from…"
16 hours ago
Profile IconRoyce Wagner, Carolina Quintana, TerryHo and 3 more joined The Chocolate Life
16 hours ago
Clay Gordon replied to Ash Maki's discussion savage bros Tempering & Molding Workstation vs the selmi top ex
"Ash: To be able to answer this question it would  be helpful to know what kind of work you're producing - and how much. The Savage is a batch melter/temperer and the most common size is 50 lbs. In a batch temperer you temper a batch of…"
17 hours ago
Francis Boechat posted a photo
17 hours ago
Francis Boechat posted a discussion

Freezable chocolate packaging

Hi everyone,My Name is Francis Boechat. I am a proud manufacturer of Brigadeiros, a Brazilian sweet that takes chocolate as a main ingredient. Now I would like to expand my business and sell my sweets frozen. For this, I need a box for truffles that could go in the freezer. Could anyone help me with this, please?See More
17 hours ago
Dirke replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"I made a wasabi pea praline for fun, it was a very interesting flavour. Would I make it again, probably not unless specifically asked as it was a very unique taste. One was enough for me. Although some of my asian friends enjoyed them significantly…"
17 hours ago
Clay Gordon commented on Clay Gordon's event Salon del Cacao y Chocolate & La Ruta del Cacao
"ARRIVAL AND DEPARTURE DATES The Salon starts on the 3rd. If the opening ceremony is on the 3rd you want to be there for that as that's the day that will attract the most ministers and ambassadors. Last year the First Lady of Peru attended the…"
18 hours ago
The Chocolate Tourist replied to The Chocolate Tourist's discussion Chocolate Love: what first drew you to a life saturated with chocolate?
"Dirke! That is awesome! I love this stuff - it's so true of the way chocolate works, isn't it? We're just living our lives, minding our own business and suddenly we're swept away with a seemingly innocent taste. Which turns into…"
18 hours ago
 

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Forum

What Price, Cocoa?

Started by Clay Gordon in Opinion. Last reply by Samuel Maruta 2 hours ago. 11 Replies

Last Friday, the government of Ghana set the minimum price it would pay farmers for the 2011-2012 harvest at US$2000/MT.The price of the beans has been falling on global markets and the government has “sacrificed part of its export tax share” to…Continue

Moldy Beans?

Started by Isaac Ekblad in Micro-Batch "Homebrew" Chocolate. Last reply by Sebastian 4 hours ago. 1 Reply

I just bought a few kilos of beans from a local distributer and noticed that in the sack from Ecuador there were some pretty bizarre looking beans (totaling less than 10%, I would say), at least compared to other beans I've had before. Quite a few…Continue

Tags: funny, tastes, looking, weird, Moldy

What are the meterials of the chocolatier?

Started by Or M in Chocolate Education. Last reply by Or M 8 hours ago. 4 Replies

Hi,I am starting to learn the art of making chocolate.I have a basic question - do chocolatiers worldwide make their chocolates from cocoa butter + cocoa mass + vanilla, or they use premade chocolate like Valrhona, Callebaut, etc?ThanksOr MContinue

Tags: Valrhona, Callebaut, butter, cocoa, making

savage bros Tempering & Molding Workstation vs the selmi top ex

Started by Ash Maki in Opinion. Last reply by Clay Gordon 17 hours ago. 1 Reply

Hi i am looking for anyone with experience with either or both machines and if some one could point me in the direction of which one might be a better buy... Thanks I do understand that the selmi is continues feed option but any feedback would be…Continue

Freezable chocolate packaging

Started by Francis Boechat in Uncategorized 17 hours ago. 0 Replies

Hi everyone,My Name is Francis Boechat. I am a proud manufacturer of Brigadeiros, a Brazilian sweet that takes chocolate as a main ingredient. Now I would like to expand my business and sell my sweets frozen. For this, I need a box for truffles that…Continue

Weird Flavors and Inclusions in Chocolate

Started by Clay Gordon in Tasting Notes. Last reply by Dirke 17 hours ago. 134 Replies

What's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten?Inquiring chocolate minds want to know.I will start things off by saying that I think the Austrians are among the most adventurous when it…Continue

Chocolate Love: what first drew you to a life saturated with chocolate?

Started by The Chocolate Tourist in Allow Me to Introduce Myself. Last reply by The Chocolate Tourist 18 hours ago. 2 Replies

The Chocolate Tourist is all about the stories behind chocolate makers and what motivates an artisan's passion to work with beans.For me, it all started with an atypical northern…Continue

Packaging Machine

Started by Chocolate Woman in Where to Buy. Last reply by Dirke 20 hours ago. 1 Reply

Does anyone have a suggestion about a machine we can use for wrapping bars?  A cold seal machine? It is ok to have it manual, but I want something to speed up production.  We are trying to stay under $2000.  Any advice is most welcome. Continue

Guitar cutter

Started by Dirke in Where to Buy. Last reply by Dirke 21 hours ago. 6 Replies

I am thinking of biting the bullet and buying a guitar cutter, and looking for a supplier in Canada. Anyone know of anyone? or even a used one....Secondly, any recommendations? Double guitar or single? Pros or cons...do you find you use it enough to…Continue

Tags: guitarcutter, cutters

CocoaTown Belt Shredding

Started by Nichole Warner in Tech Help. Last reply by Mike 22 hours ago. 1 Reply

I just used my CocoaTown ECGC-65A for the first time last week and ended up with black powder all over the floor and under the bowl that appears to be shredded rubber from the belt. I pre-ground the nibs and it was a very small batch, less than 15…Continue

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Blog Posts

Middlebury Chocolates in Vermont

Posted by The Chocolate Tourist on April 23, 2014 at 10:30am 0 Comments

I subscribed to Standard Cocoa's monthly chocolate delivery service, and my first box contained Middlebury Chocolates! Small batches of handmade bean to bar chocolate.

Good stuff!…

Continue

Amsterdam Chocolatiers - Metropolitan

Posted by Sweet matter physicist on April 23, 2014 at 10:30am 0 Comments

It took me a while to go through Amsterdam's chocolatiers with detailed blog posts. There's always personal favorites... and I knew from the beginning which was my number one chocolatier in town (although I like some other places quite a lot, too!). Anyway, when it comes to pralines/bonbons/chocolates, my favorite is:…

Continue

Cacao Sense Dingayan Cacao Farm Story

Posted by Pinoy Chocophile on April 22, 2014 at 12:56am 0 Comments

Cacao sense is common sense

Most of our practices are based on common sense, keen observations and experiences gained throughout the years of our operations. In the farm, we have existing shade trees, like madre de kakaw and the big…

Continue

Book Review: "Chocolate Chocolate," by Frances Park & Ginger Park

Posted by The Chocolate Tourist on April 13, 2014 at 6:04pm 0 Comments

I hope you will love this book as much as I did! A charming memoir of 25 years in business at the Washington, DC chocolate shop of the same name. A boost to every entrepreneur, dreamer, and chocolate lover.

Read all about it!

Chocolate Chocolate - family-run shop in DC

Posted by The Chocolate Tourist on April 9, 2014 at 4:00pm 0 Comments

What do you call the neighborhood shop that represents the dreams, hard work, family loyalty, and enduring passion for chocolate of two very special sisters? Chocolate Chocolate.

Read all about it on The Chocolate Tourist blog!…

Continue

The Chocolate Chase - looking for chocolate in all the wrong places

Posted by The Chocolate Tourist on April 2, 2014 at 2:53pm 0 Comments

...and finding it (eventually).

A morning in Georgetown leads us on a wild goose chase! But chocolate always comes through in the end.

Read…

Continue
 
 
 

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