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

Vercruysse Geert liked Vera Hofman's event Origin Chocolate Event in Amsterdam
9 hours ago
Vercruysse Geert liked Clay Gordon's video
9 hours ago
Vercruysse Geert commented on Vercruysse Geert's status
"Talking of the future of cacao and chocolate..."
9 hours ago
Vercruysse Geert posted a status
9 hours ago
Vercruysse Geert posted photos
9 hours ago
Gap replied to Andrea Bauer's discussion praline paste storage
"If you mean nut paste praline then the book "The Praline" by Leroux is good "
16 hours ago
Predrag Miladinovic replied to Andrea Bauer's discussion praline paste storage
"Goorane !sad sam pronasao tvoj razgovor o ovim pitanjima,Mislim da ti to nije potrebno.Evo ti podataka.Najbolja knjiga za tebe je Belgijan chocolates koju je napisao Rogers Geerts.Od te knjige netrebas nista dalje.Cod nas imas chocolates confictions…"
17 hours ago
Profile IconTheChocolateLife via Facebook

The DiscoverChoc Daily is out! Stories via @missfoodie88 @zingermans @Firebase

The DiscoverChoc Daily

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

Facebook20 hours ago · Reply
Rik Roper replied to Delcour Thomas's discussion Fermentation boxe in the group DIY
"Hi Alek Yep, lined the boxes with banana palm leaves and spread them on top of the beans, also refreshed these when we re-circulated the beans a couple of times during fermentation. Regards Rik"
23 hours ago
Goran Vjestica replied to Hilmir Kolbeins's discussion Praline fillings
"Hi, can you give me advice on the production of chocolate pralines? I need molds and another equipment?!"
Goran Vjestica replied to Andrea Bauer's discussion praline paste storage
"Can you recomended some book about chocolate praline?"
Franzi replied to Franzi's discussion Questions about cocoa beans
"Hey Sebastian, thanks for your reply, it seems to be more complicated than we had thought… I guess I'll just try to get more information on import and maybe I will start to contact small manufacturers. Thank you so much!"
Merideth Cohrs replied to Merideth Cohrs's discussion Polycarbonate Molds, Upscale Packaging and Displays Priced to Move in the group Classifieds - For Sale or Wanted
"Hi Larry - please send me your email or message me directly at Thanks!"
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…"
Vera Hofman posted a photo

What is raw chocolate?

In the latest issue of 'KoffieTCacao" magazine an article about: 'What is raw chocolate?'
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.

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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 please. Curtis"
Larr Hannel shared helmut placek's discussion on Twitter
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"
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

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Support TheChocolateLife when you purchase products from the following companies:

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 (chocolate machines)
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praline paste storage

Started by Andrea Bauer in Tasting Notes. Last reply by Gap 16 hours ago. 5 Replies

Hi,I made praline paste today for a specific recipe and have some extra.  How do I store it?  Room temperature? Fridge? Freezer? Thanks,Andrea Continue

Praline fillings

Started by Hilmir Kolbeins in Recipes. Last reply by Goran Vjestica yesterday. 13 Replies

HI, again I´m searching for some help. I´m trying to prefect a methood of making a filling that´s made of Glucose and sugar with added flavor. So I can make a filling for praline.Does any one have a recipes they want to share with me.Continue

Questions about cocoa beans

Started by Franzi in Allow Me to Introduce Myself. Last reply by Franzi yesterday. 2 Replies

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

Tempering & enrobing system advice

Started by Dirke Botsford in Opinion. Last reply by Al Garnsworthy yesterday. 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 yesterday. 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 yesterday. 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 yesterday. 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 on Thursday. 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

india grinder 40l= 1500 USD ??

Started by Marinko Biskic in Tech Help. Last reply by Luvin Paryani on Thursday. 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


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:…


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:

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:

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!

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!

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!


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