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

Al Garnsworthy replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Daniel, I had a Prefamac Tempering Machine and Enrober. The reason I would not recommend a machine like this is because of the quality of the tempered chocolate that you use when enrobing.  As the wheel machine in essence batch tempers the…"
20 minutes ago
Vera Hofman posted a photo

What is raw chocolate?

In the latest issue of 'KoffieTCacao" magazine an article about: 'What is raw chocolate?'
1 hour ago
Profile IconTheChocolateLife via Facebook

Heading to help give a #Solbeso tasting at Pier Wines in W'burg later. If you're in the area drop by to @drinksolbeso from 6-8pm.

Facebook1 hour ago · Reply
CurtisJones left a comment for Alina Lopez
"Hello Alina, That shipping is a bit expensive i might just go for one block, do you mind quoting me on one? you can e-mail me at curtis@threechocolatemaker.com please. Curtis"
1 hour ago
Larr Hannel shared helmut placek's discussion on Twitter
1 hour ago
Larr Hannel replied to Merideth Cohrs's discussion Polycarbonate Molds, Upscale Packaging and Displays Priced to Move in the group Classifieds - For Sale or Wanted
"Hi, if you might please have (more) info on the polycarbonate molds. ~Larry"
1 hour ago
John Duxbury posted a discussion

Using leaves as template for chocolate

Hello All.  I've just started making decorative leaves and I'd like to get some feedback on my selection.  I'm using Lemon Leaves (Salal leaves), and have been told that they're non-toxic.  I wash and rinse them before covering with chocolate.  When the chocolate dries, I peel away the leaf and have an edible, chocolate leave.  Any one else using Lemon leaves for this process?  I just want to double check with the group for any safety issues that I may not be aware of?  Thanks for the help, JohnSee More
3 hours ago
Larr Hannel replied to helmut placek's discussion Professional Polycarbonate Chocolate Bar Molds in the group Classifieds - For Sale or Wanted
"Hi, I would like to buy as many molds that you have available.  ~Larry ( Balachocolates ) 650 465 4479"
3 hours ago
Larr Hannel 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
3 hours ago
Daniel Herskovic replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Al, What kind of wheel tempering machine and enrober did you have? I would like to hear more about why it did not work out for you. Daniel"
4 hours ago
Profile Iconnuwan de silva, Katherine Garstin, Linda Abbott and 10 more joined The Chocolate Life
4 hours ago
Ben Rasmussen and Louwegi are now friends
5 hours ago
Susie replied to Susie's discussion chocolate brand to choose, pricing vs taste
"make chocolate bar. need low viscosity:) easy to handle"
6 hours ago
Ruth Atkinson Kendrick replied to Susie's discussion chocolate brand to choose, pricing vs taste
"What do you plan to make with it? Is viscosity a factor?"
6 hours ago
Lady G posted a status
"Finally cooling down again for some chocolate. Now where is the Halloween chocolate ????"
6 hours ago
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @nereachocolate @daintreeestates

The DiscoverChoc Daily

paper.li

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

Facebook14 hours ago · Reply
Marinko Biskic replied to Marinko Biskic's discussion What is the difference : INNO CONCEPT grinder ICGC C 65 / ECGC 65
"Dragi Predrag, javite se kad budete na godišnjem, bit će mi drago. Ja sam u poslu sa začinima 25 godina a sa čokoladama 8 godina. Proizvodim od Callebaut couverture a evo planiram početi i svoj bean to bar. Kudvik-ove mašine su kao…"
17 hours ago
Daniel Herskovic liked Dirke Botsford's discussion Tempering & enrobing system advice
21 hours ago
Dirke Botsford replied to Dirke Botsford's discussion Tempering & enrobing system advice
"I just bought some equipment from Perfect. Fit our budget, went with a 20kg tempering unit which is more then enough for us for a couple of years and will buy the enrober in a few months. Thank you for all your input, I researched all the …"
22 hours ago
Al Garnsworthy replied to Dirke Botsford's discussion Tempering & enrobing system advice
"I would never have a wheel tempering machine and enrober again.. Buying a continuous tempering machine from the beginning will save you having to buy a different machine 12/18 months down the line. I'd get a selmi if you can find one for your…"
22 hours ago
 

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Support TheChocolateLife when you purchase products from the following companies:

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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)

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Forum

Tempering & enrobing system advice

Started by Dirke Botsford in Opinion. Last reply by Al Garnsworthy 20 minutes ago. 11 Replies

Currently looking for a tempering system with the idea of having an enrobing line to attach to it later down the road. I was looking at the Chocovision 3z as I like their equipment and their support is first class but they are still working on an…Continue

Using leaves as template for chocolate

Started by John Duxbury in Tasting Notes 3 hours ago. 0 Replies

Hello All.  I've just started making decorative leaves and I'd like to get some feedback on my selection.  I'm using Lemon Leaves (Salal leaves), and have been told that they're non-toxic.  I wash and rinse them before covering with chocolate.  When…Continue

chocolate brand to choose, pricing vs taste

Started by Susie in Opinion. Last reply by Susie 6 hours ago. 2 Replies

I am deciding which chocolate to bring in..Callebaut 823NV milk (more expensive) or Van LeerBel Lactee Milk.Callebaut 70-30-38NV (more expensive) or Van Leer Bel Noir 73% DarkCan general public really tell one is better than the other?Continue

What is the difference : INNO CONCEPT grinder ICGC C 65 / ECGC 65

Started by Marinko Biskic in Tech Help. Last reply by Marinko Biskic 17 hours ago. 2 Replies

Does anyone have information , what is the difference between the INNO CONCEPT grinder ICGC C-65 (price $ 2,999) and ECGC 65 (price $ 7,400).  I'm talking about models without additional equipment.Both have the same engine and the same capacity.Continue

Why does My Cocoa butter chip?

Started by Keti in Tech Help. Last reply by Gap 22 hours ago. 4 Replies

I have been having a problem with my Cocoa butter chipping when removing it from my molds.   I have tempered it and it has a beautiful shine when it comes out but some of them have portions of the cocoa butter chipped off.  I am using a spray gun…Continue

Questions about cocoa beans

Started by Franzi in Allow Me to Introduce Myself. Last reply by Sebastian yesterday. 1 Reply

Hello,I am new to this forum and have a few questions to all the bean-to-bar chocolatiers. I have a friend in Trinidad & Tobago who knows several cocoa farmers and would like to start a little trade business selling the beans to chocolatiers. I…Continue

Tags: farmers, export, Trinitario, buy, sell

india grinder 40l= 1500 USD ??

Started by Marinko Biskic in Tech Help. Last reply by Luvin Paryani yesterday. 3 Replies

Does anyone know if there's a company or a web hoax from fake company. They sent me a quote for the grinder 40lit price $ 1,500. KUMAARINDUSTRIES.CO.IN…Continue

Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

Started by Louwegi in Tech Help. Last reply by Louwegi on Monday. 7 Replies

Hi, I made some Dark chocolate yesterday and the bars already have white spots on them. The white spots are exactly where the inclusions (soaked and dehydrated Almonds) are. Is this Fat Migration, or a tempering issue ?Chocolate Bars set up in a…Continue

Chocolate Delivery by Courier

Started by Amit Arora in Tips, Tricks, and Techniques on Monday. 0 Replies

Any suggestions on packaging for Courier of Chocolates in country like India so that quality is maintained. Continue

Tags: by, delivery, chocolate, ecommerce, courier

Refrigerated Chocolate Display for Chocolates

Started by Amit Arora in Where to Buy on Monday. 0 Replies

Can you suggest a company which can supply Refrigerated Display Unit for Chocolates available in India as we require it for our new store. Display should maintain required Temperature and RH. Continue

Tags: Chocolate, for, Refrigerated, Display

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 30-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 - Slow Food

Posted by Landen Zernickow on September 18, 2014 at 5:16pm 0 Comments

A better, cleaner and fairer world begins with what we put on our plates – and our daily choices determine the future of the environment, economy and society. – Slow Food USA

This is so relevant to those of us who make chocolate at home and who take the time to create chocolate from the bean. Read more on the blog:…

Continue

A visit with local chocolate makers

Posted by Landen Zernickow on September 15, 2014 at 6:46pm 0 Comments

Richard and I took our Root Chocolate selves over to visit another couple of local chocolate makers and we are so honored to count David and Leslie among our new chocolate - making community now! Learn more here:

http://rootchocolate.com/2014/09/15/arete/

Siriana Cacao

Posted by Landen Zernickow on September 11, 2014 at 3:53pm 0 Comments

Read about our experience making chocolate with Siriana Cacao today on the blog: 

http://rootchocolate.com/2014/09/11/siriana_cacao/

Thanks, Piper!

Supply chain and chocolate

Posted by Landen Zernickow on September 8, 2014 at 6:36pm 1 Comment

What does supply chain have to do with chocolate? Read more on the blog about my personal connection to supply chain consciousness!

http://rootchocolate.com/2014/09/08/supply_chain/

Tempering and Bloom

Posted by Landen Zernickow on September 4, 2014 at 8:38pm 0 Comments

Check out today's post on our experience with tempering and bloom. This has been one of the most evasive parts of making chocolate and we're looking for advice from the experts. Read about our attempts and let us know what you suggest!

http://rootchocolate.com/2014/09/04/tempering_and_bloom/

Advice for making chocolate at home

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

 
 
 

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