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

David Menkes commented on Clay Gordon's group Startup Central
"I'll have to dig through my books to see what "acceptable" moisture content is but remember that cocoa butter content is a huge factor in viscosity."
1 hour ago
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/CRxsOdlXrc Stories via @extramsg @FreyaSykes @iceculinary

Paper.li - we are facing an outage!

paper.li

Facebook2 hours ago · Reply
Dave Huston commented on Clay Gordon's group Startup Central
"Thanks David!  I follow you so far, but now I have another question.  What's usually an acceptable (or industry standard) level of residual moisture in roasted beans?  I would think zero is not an option because it sounds like…"
3 hours ago
John Perl added 2 discussions to the group Classifieds - For Sale or Wanted
9 hours ago
Gap replied to James Hull's discussion Tempering
"Yes there are heated holding tanks. Mol d'Art are the most common (and what I use) but there are others. You temper all your chocolate by hand (they have a smaller units, a 6kg and a 12kg unit) and then put it in the tank which is set to…"
11 hours ago
David Menkes commented on Clay Gordon's group Startup Central
"Hey Dave, So all cacao (should) have some amount of moisture in them - usually 5-7%. What you want to do is figure out exactly what your moisture content is if your beans, and how much of that moisture you're roasting out. So take 100g of…"
11 hours ago
Dave Huston commented on Clay Gordon's group Startup Central
"Hey Dale, If you did end up adding some cocoa butter, let me know how it worked out?  Fingers crossed for you!!"
12 hours ago
Dave Huston commented on Clay Gordon's group Startup Central
"Hey David, Could you describe the burn test a bit more in detail?  I can't find anything more on the TCL or even a Google search about how this is done.  Thanks!!"
12 hours ago
La'Donna Turnipseed added a discussion to the group Classifieds - For Sale or Wanted
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Dedy Guitar cutter

Hi everyone. I have a Dedy guitar cutter that I'm selling. It has three frames, all stainless steal and is attached to the under trolley. I'm asking $2800 for it. Great condition and hardly used.
12 hours ago
La'Donna Turnipseed joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
12 hours ago
Vera Hofman commented on Vera Hofman's photo
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Doble & Bignall Puerto Cabello Venezuela 72%

"Superb wrapping, superb chocolate! :-)"
15 hours ago
Vera Hofman commented on Vera Hofman's photo
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Salt's Chocolate Company Peru 70%

"Ordinary wrapping does not always mean ordinary chocolate :-)"
15 hours ago
Vera Hofman commented on Vera Hofman's photo
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Chocolarder Peru 65%

"Beautiful wrapping does not always guarantees beautiful chocolate :-("
15 hours ago
Vera Hofman posted photos
15 hours ago
kyle wilson added a discussion to the group Classifieds - For Sale or Wanted
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Wanted - Savage Bros (or similar) tempering machine

Hey guys - searching for an upgrade to an essential item. I am looking to invest into either a batch or continuous tempering machine. I would like something that I can grow with as our company evolves. Figured it is worth posting on here and seeing what is available, before purchasing new.See More
16 hours ago
Jack Meyer replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"That is a great site! Thanks Jody. I will use it."
20 hours ago
Mark Gerrits replied to kyle wilson's discussion Difficulty tempering my own chocolate in Chocovision Revolation x3210
"i don't have any experience with a rev 2.  i have a Delta.  Sounds as though it might be an issue with temperature probe on your baffle.  do you have another baffle to try?   apparently washing the baffle with too warm of…"
20 hours ago
James Hull posted a discussion

Tempering

Hi everyone,I am currently tempering all my bean to bar chocolate by hand on a marble slab and I love doing it this way, however as demand grows, so does the pressure of tempering in small batches.I am wondering if there is a heated holding tank out there, that  I can temper a large batch of chocolate by hand and then transfer into the holding tank. BUT will the holding tank keep the chocolate in temper throughout the day or at least for a few hours while I remove the amount of chocolate I…See More
21 hours ago
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/CRxsOdlXrc Stories via @glpfilms @dcarli @DawnPutney

Paper.li - we are facing an outage!

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Facebookyesterday · Reply
Thea Spencer replied to Fargo Della Harding's discussion cocoa butter press in the group DIY
"Hi Fargo, We are a small bean to bar producer in Australia, and I've been researching the whole cocoa butter production for a while now. It seems the best way to go for a small producer is the press you have pictured above. Other options are…"
yesterday
 

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Support TheChocolateLife when you purchase products from the following companies:

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Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
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Forum

Tempering

Started by James Hull in Tech Help. Last reply by Gap 11 hours ago. 1 Reply

Hi everyone,I am currently tempering all my bean to bar chocolate by hand on a marble slab and I love doing it this way, however as demand grows, so does the pressure of tempering in small batches.I am wondering if there is a heated holding tank out…Continue

Difficulty tempering my own chocolate in Chocovision Revolation x3210

Started by kyle wilson in Micro-Batch "Homebrew" Chocolate. Last reply by Mark Gerrits 20 hours ago. 4 Replies

Hey,I am a new member to this site hoping someone may be able to help me with tempering my chocolate, I roast myself.I am able to temper it perfectly by hand, but for some reason I can't seem to get it right with the chocovision machine. The…Continue

SALUDOS FROM COCOA PROVISIONS

Started by Jenny Samaniego in Allow Me to Introduce Myself on Wednesday. 0 Replies

Hola Chocolate Lifers!My name is Jenny Samaniego, founder and owner of Cocoa Provisions.  I grew up in Ecuador and I moved few years ago to NY.  My love from the chocolate industry took shape in the Unites States while working for chocolate…Continue

Couverture suitable for India climate

Started by Arti Jain in Tasting Notes. Last reply by Arti Jain on Tuesday. 2 Replies

Hi,Please help me in understanding  wheather couverture chocolate is suitable for Indian climate ?When it will be sent across at various places through courier will it be able to withstand the Indian heat ?What should be done to avoid any sort of…Continue

Samoa: the Chocolate Treasure Island of the Pacific

Started by Howard & Hanna Frederick in Travels & Adventures Nov 21. 0 Replies

Have finally had time to start a open-to-the-public Pinterest board about Samoan cocoa. Did you know that Robert Louis Stevenson wrote ‘Treasure Island’ while he was in Samoa. That’s why we call Samoa the ‘…Continue

Tags: robert, louis, stevenson, island, treasure

Chocolate packagings manufacturers in Florida

Started by Dorottya Udvardy in Tasting Notes Nov 21. 0 Replies

Hi there choco fansI need help finding packaging manufacturers in Florida, a printing house for the chocolate wrapping and a good display printing company or all in one, that would be the best solution actually.Google doesn't seem to be enough,…Continue

Any recipe for hot thick chocolate preparation to be used in a chocolate machine at a market stall?

Started by Porfyra in Recipes. Last reply by Dan Lantonio Nov 18. 1 Reply

Hi all, I 've seen a similar post in this forum but it didn't quite answer my question so I would appreciate any advice from you. We are planning to have a stand at a market selling thick hot chocolate using our new machine (Camurri). The issue is…Continue

Fbm Prima

Started by Calum in Tech Help. Last reply by Calum Nov 18. 4 Replies

Hi folks,I have been offered an ex display Prima and enrober attachment at a reasonable price.The machine has less than 5 hours working time so it's essentially new. This would be our first continuous temperer and enrober, we currently have the old…Continue

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help. Last reply by Evan Langendorf Nov 17. 8 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

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

Started by Clay Gordon in Opinion. Last reply by Annmarie Kostyk Nov 17. 85 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 - Making Chocolate Friends

Posted by Landen Zernickow on November 26, 2014 at 6:31pm 0 Comments

Over the weekend, we had the exciting opportunity to meet up with another local chocolate maker. Dave Huston of Confluence Chocolate, who lives up in Sacramento, agreed to come down to the Bay Area for a visit. We met atBittersweet Cafe, and drank some absolutely delicious hot chocolates (similar to what’s offered at Dandelion). I recommend the Spicy hot…

Continue

SALUDOS FROM COCOA PROVISIONS

Posted by Jenny Samaniego on November 25, 2014 at 11:23pm 0 Comments

Hola Chocolate Lifers!

My name is Jenny Samaniego, founder and owner of Cocoa Provisions.  I grew up in Ecuador and I moved few years ago to NY.  My love from the chocolate industry took shape in the Unites States while working for chocolate companies, Pacari Chocolates and Vintage Plantations Chocolates, and traveling back to Ecuador to meet the farmers.

The special connection I had with the industry, grew to become my life goal, after…

Continue

CHOCOLATE FOIL

Posted by Alufoil Products Pvt Ltd. on November 25, 2014 at 5:28am 0 Comments

The company's products are supplied to many
multinational chocolate companies, as well as to a number
of independent manufacturers, all over the world

Root Chocolate - A Chocolate Shortage?

Posted by Landen Zernickow on November 24, 2014 at 6:28pm 0 Comments

There has been a lot of news recently regarding the world chocolate shortage. Some sources are stating that there will be a 1 million MT deficit in chocolate by 2020. The …

Continue

Root Chocolate - Chocolate Factory

Posted by Landen Zernickow on November 18, 2014 at 7:18pm 0 Comments

Ever wonder what the Root Chocolate Factory looks like? Check it out!

It’s been about 8 months since we starting playing around with chocolate. And in that time, we’ve collected quite a bit of equipment, tools, and ingredients that now fill an entire area of our apartment. We like to call that area our Chocolate Factory.

We started with just a bag of cocoa beans from the …

Continue

Root Chocolate - chocolate certifications and labels

Posted by Landen Zernickow on November 14, 2014 at 12:48am 0 Comments

"Organic"



"Local"





"Single Origin"





"Fair Trade"





"Rainforest Alliance"





"UTZ"





"Direct Trade"





What do these all mean and which ones should you pay attention to when you're choosing your chocolate? Good question! Some relate to labor practices, others relate to the environmental circumstances surrounding the farming.

Here at Root Chocolate, we've discussed where cacao farmers fit… Continue
 
 
 

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