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

It's Chocolate and Shawna are now friends
5 minutes ago
Juan Pablo Buchert and Landen Zernickow are now friends
33 minutes 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…"
34 minutes 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!"
1 hour 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. :)"
2 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!"
2 hours ago
Ben Rasmussen replied to mariano garcia's discussion tempering which is better Hilliard's Little Dippe or chocovision revolation delta?
2 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
2 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?"
2 hours ago
thechocolateclubhk commented on Vera Hofman's photo
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Original Beans team at Felchlin

"Love their chocolate!"
2 hours ago
Ismael Neggaz replied to Ismael Neggaz's discussion Buying panning machine
"Hi Peter, Im just starting I really have no idea how many batches I will do every day. Have you used portable air conditioner? Thanks for help Ismael"
3 hours ago
Ben Rasmussen replied to mariano garcia's discussion tempering which is better Hilliard's Little Dippe or chocovision revolation delta?
"Hi Mariano. There's a lot of discussion on these two tempering machines (among others) on this forum. If you search for little dipper or chocovision, you can see what's already been said. I think there are a few threads that specifically…"
4 hours ago
Ben Rasmussen replied to Jacob Royer's discussion Dallas Chocolate Conference/Festival
"Hi Jacob, I've taken part in it for the past two years and will be again this year. Looking back through my emails, it looks like it's been called the 'DallasChocolate.org Chocolate Conference & Festival' since 2012. The…"
4 hours ago
Sebastian replied to Allie R.'s discussion Sugar Free
"Ah, the power of marketing. Adding salt is not a great way to make something heart healthy. Chocolate liquor has about 1% natural sugars in it. The FDA doesn't have time to visit most large food mfrs, much less the small mom & pop…"
5 hours ago
Andy Koller and Rik Roper are now friends
6 hours ago
Andy Koller added a discussion to the group Startup Central
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Old melangeur vs. modern wet grinder

Hello Chocolate-FriendsI'm planning to start up a small chocolate factory.Therefore I sent some longer times in researching and figuring out which equipment (machines) do best fit my needs.While researching I found out that there are actually some old melangeur available (I always thought there are so few left that they are very rare).So my question is, how does the result of work from the old melangeur differ to the result of a new wet grinder (ex. Cocoatown)?I can imagine that the old…See More
9 hours ago
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @ChefTariqHanna @cocoaCONNECT @chantalcoady

The DiscoverChoc Daily

paper.li

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

Facebook10 hours ago · Reply
Catherine liked Robyn Dochterman's discussion Getting the temper right with my Selmi?
11 hours ago
Peter replied to Ismael Neggaz's discussion Buying panning machine
"It's a little difficult to offer advice without knowing exactly what you are planning to do. I mean on what scale? Is this two or three or more than ten batches a day? If you are going to just make a couple of batches I would just consider…"
13 hours ago
Jacob Royer posted a discussion

Dallas Chocolate Conference/Festival

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 upped the prices a bit again and are having food trucks show up outside. I'm not a big fan of the food truck feel mixing with the chocolate feel of years past and don't think it will be as appealing. Put it all together and so far I am not inclined to…See More
14 hours ago
 

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Forum

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

Started by mariano garcia in Tasting Notes. Last reply by Ben Rasmussen 2 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 2 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 3 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

Dallas Chocolate Conference/Festival

Started by Jacob Royer in Uncategorized. Last reply by Ben Rasmussen 4 hours ago. 1 Reply

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

Sugar Free

Started by Allie R. in Opinion. Last reply by Sebastian 5 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

Effect of Cocoa Butter on tempering

Started by Francis Murchison in Micro-Batch "Homebrew" Chocolate. Last reply by Peter yesterday. 5 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

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

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

Flourless White Chocolate Cake

Posted by Lisabeth Flanagan on August 21, 2014 at 8:22am 0 Comments

I do a lot of experimenting with Flourless Chocolate Cake, and lately I have worked on recipes for white and milk chocolate (instead of the same ol' dark chocolate cake). Here is result of my white chocolate experiments with fresh Ontario peaches: http://ultimatelychocolatecakes.blogspot.ca/2014/08/flourless-white-chocolate-cake-with.html  I'd love to see your flourless chocolate cake…

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