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

Rick Doucette and Erin are now friends
29 minutes ago
Ben Rasmussen replied to Dave Huston's discussion Santha Spectra 11 Motor Replacement Suggestions? in the group Home Brew Chocolate
"I think the santha motor probably spins somewhere in that same range. The motor has a small pulley that turns the larger one on the bowl, resulting in the bowl spinning around 120 rpm. The motor in the santha should say what speed it runs.  I…"
39 minutes ago
Dave Huston replied to Dave Huston's discussion Santha Spectra 11 Motor Replacement Suggestions? in the group Home Brew Chocolate
"Thanks Ben.  I'd like to stick to a single speed motor for now, mostly due to cost as you mentioned.  However, doing a cursory Google search, I've found many 1/4 & 1/3 HP motors that seem to spin in the 800 - 1200 rpm…"
57 minutes ago
Sarah Hart replied to Helen Benton's discussion FOR SALE Mol d'Art 50 kg chocolate moulding machine
"interested. how to contact you?"
1 hour ago
Robyn Dochterman replied to chris wood's discussion FOR SALE: Chocolate Molds in the group Classifieds - For Sale or Wanted
"Or email to me at Robdoc@robdoc.com"
3 hours ago
Robyn Dochterman replied to Melanie Boudar's discussion Lightly used polycarbonate molds in the group Classifieds - For Sale or Wanted
"I'd love to see pics of the bear and hen. Robdoc@robdoc.com. Thank you."
3 hours ago
David Senk replied to Rick Doucette's discussion Hilliards Cooling Cabinet $1,000. Will ship. in the group Classifieds - For Sale or Wanted
"Hi Rick, I may be interested -- can you give ma a ballpark idea of the shipping to San Jose, CA? You can reach me privately at davidwork1@aol.com. Best,David"
3 hours ago
Alek Dabo updated their profile
4 hours ago
Dawn and Louwegi are now friends
5 hours ago
Dawn replied to Dawn's discussion For Sale-- Bean to Bar Chocolate Equipment in the group Classifieds - For Sale or Wanted
"Yes!"
5 hours ago
Ben Rasmussen replied to Dave Huston's discussion Santha Spectra 11 Motor Replacement Suggestions? in the group Home Brew Chocolate
"Hi Dave. I don't have any recommendations for a specific motor, but I think a 1/3 HP motor would be fine. As long as it's the same speed, it should work essentially the same, but be less likely to bog down. You could also look into getting…"
6 hours ago
Sebastian replied to Ian Horvath's discussion Francois Pralus
"It's incredibly difficult to make a tea out of something that's encapsulated with a total fat content of over 50%, as it is to reach roasting temperatures in tea, as it is to simulate process (grinding, conching).  "
8 hours ago
Valadi Krishnan Jaganathan and obaid saeed are now friends
11 hours ago
obaid saeed liked Valadi Krishnan Jaganathan's photo
11 hours ago
obaid saeed liked Valadi Krishnan Jaganathan's photo
11 hours ago
obaid saeed liked Valadi Krishnan Jaganathan's photo
11 hours ago
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @Empellon @finestcocoa @chocablog

The DiscoverChoc Daily

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

Facebook12 hours ago · Reply
Ian Horvath posted a discussion

Francois Pralus

So searching around the internet and came across this interesting quote on Francois' website: François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the right flavour before he starts to manufacture: "I brew the cocoa in water, rather like making herbal tea and sweeten it slightly with sugar, then I leave it to settle. This gives me a precise idea of what the flavour will be like before I launch the manufacturing process."Has anyone ever heard of…See More
13 hours ago
Rick Doucette added a discussion to the group Classifieds - For Sale or Wanted
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Hilliards Cooling Cabinet $1,000. Will ship.

Like the title says I have a brand new Hilliards Cooling Cabinet for $1,000. I'm in Lewiston, Maine. You can either pick up or I can ship. You pay shipping. Message me if interested.See More
16 hours ago
Louwegi left a comment for Hallot Parson
"Hi Hallot,  My girlfriend and myself visited your chocolate factory in Raleigh a few months ago and were extremely impressed! Really love the whole building and the chocolate was phenemenal. You mentioned somewhere in the forums that you hand…"
18 hours ago
 

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Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife when you purchase products from the following companies:

FBM (tempering machines, dropping machines, and the Kleego line)
Pietro Berto (stone 2- and 3-roll mills from Italy)
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)

Visit the main Shop page.

Forum

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Tech Help. Last reply by Sarah Hart 1 hour ago. 3 Replies

Selling our Mol d'Art machine- great for making truffles, or anything with inclusions! Easy to clean and reliable, handles our high viscosity chocolate beautifully. Tempers through ambient air temperature, easy to accelerate with a fan. Please…Continue

Francois Pralus

Started by Ian Horvath in Tips, Tricks, and Techniques. Last reply by Sebastian 8 hours ago. 1 Reply

So searching around the internet and came across this interesting quote on Francois' website: François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the right flavour before he starts to manufacture: "I…Continue

Chocolate Vendors

Started by Keti in Uncategorized yesterday. 0 Replies

Hello Everyone, I have been in the chocolate business for about a year now and have been looking for appropriate as well as affordable vendors to work with. I don't know if this is my inability to find great vendors or they are really hard to find.…Continue

Contact Samuel Von Rutte

Started by Cat Ankerson in Uncategorized yesterday. 0 Replies

Hi does anyone have a contact email for Samuel Von Rutte in Evuador or does anyone know if it is possible to visit his Hacienda Limon?

Commercial chocolate-making kitchen for rent in Salt Lake City Utah

Started by Melanie in Tasting Notes yesterday. 0 Replies

I have a commercial kitchen with space available for one interested in chocolate/candy making, and gluten-free baking in Salt Lake City, UT.  The kitchen has a 240 lb Hilliard tempering machine with 6" enrober, a 10 lb Little Dipper tempering…Continue

equipment cleaning

Started by Nicole in Tasting Notes on Saturday. 0 Replies

We are going to take some old equipment out of storage to ramp up production.  This is equipment that really hasn't been used since Dad died: Savage (?) mixer, additional stove and kettle, and deep fryer for nuts.  What is everyone's preferred…Continue

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help on Friday. 0 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

Yabisi Kakaw : Helping bring back Puerto Rico's fine cacao production. [Crowd funding]

Started by José Crespo in New Product Press on Friday. 0 Replies

Hello!We've made a new campaign available at Antrocket.com, a local crowdfunding service, and is live today.You can reach it at : …Continue

Tags: aroma, artisan, fino, chocolate, Puerto

Bougainville

Started by Rochelle in Tasting Notes on Friday. 0 Replies

I wanted to share something with you that hopefully you'll find as inspirational, exciting and tasty as I do. We're about to launch a Kickstarter campaign to support a cocoa legend/farmer in Bougainville to improve the quality of his beans and then…Continue

Irinox Nice vs Friulinox

Started by Anjali Gupta in Tech Help on Thursday. 0 Replies

Hi All,I know there have been countless discussions on this topic, but I am in the process of finalising my list of equipment, and am now in a dilemma re my chocolate holding cabinet, and could really do with some advice.I am setting up a small…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

which oil based essence and color in best in india?

Posted by Aarti on October 17, 2014 at 3:25am 0 Comments

which oil based essence and color in best in india?

Chocolate with grains

Posted by Predrag Miladinovic on October 13, 2014 at 5:23pm 0 Comments

In 2004 I started making bars with rice, millet, kamut and quinoa puffs. I'd like to expand the line to goji berry and other dry fruit. I used to make them manually, but now I am preparing to introduce a depositor. In the picture old labels are shown, which will be…

Continue

Dedicated to Mountains

Posted by Predrag Miladinovic on October 13, 2014 at 5:00pm 1 Comment

As an old mountain climber, I will name my 40 and 100g bars after famous mountain…

Continue

Root Chocolate - Where do Cacao Farmers Come In?

Posted by Landen Zernickow on October 9, 2014 at 6:26pm 2 Comments

Shout outs to SPAGnVOLA and Askinosie in today's Root Chocolate post...

Most chocolate consumers don’t consider where their chocolate is coming from. Those of you reading this blog are already ahead of your peers, because you’re educating yourself about the process, about what it takes to bring those tasty bars of chocolate to your tongue.

Even then, the majority of what I’ve covered so far involves the processing end of chocolate, once it’s considered cocoa. However,…

Continue

Root Chocolate - Advice from experts

Posted by Landen Zernickow on October 7, 2014 at 12:39am 0 Comments

Recently, I had the opportunity to speak with two true chocolate experts. The first was Chloe Doutre-Roussel, author of The Chocolate Connoisseur. We sat at Dandelion in San Francisco, where she was doing a book signing on her way up to the Northwest Chocolate…

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Root Chocolate - Madagascar batch

Posted by Landen Zernickow on October 4, 2014 at 1:25pm 0 Comments

We wish we could be in two places at once this weekend. We're enjoying our visit to Kansas City for a wedding and spending time with family. We wish we could also be at NW Chocolate Festival!



Instead of meeting us in person, learn more about our most recent batch of homemade chocolate!



Check out our most batch of Madagascar chocolate at Root Chocolate!…



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