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 replied to It's Chocolate's discussion Pomati T5 tempering machine for sale. in the group Classifieds - For Sale or Wanted
"I can get some pictures on this weekend."
9 seconds ago
Andre Costa replied to It's Chocolate's discussion Pomati T5 tempering machine for sale. in the group Classifieds - For Sale or Wanted
"Do you have a photo of the equipment?"
20 minutes ago
Evan Langendorf replied to Evan Langendorf's discussion Cocoatown ECGC-12SLTA Issues
"Same.We shelled out to figure things out with them only to be met with horrible service and lots of headache.I will make a more prominent post about Cocoatown later to warn people of their fraudulence.For now happy chocolate making!"
23 minutes ago
It's Chocolate added a discussion to the group Classifieds - For Sale or Wanted
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Pomati T5 tempering machine for sale.

For sale a lightly used Pomati T5 table top continuous tempering machine. This model has a 5 kg. capacity and is in excellent condition. The archimedean screw can be removed for ease of cleaning. In addition the screw works in reverse for ease of emptying the unit. We purchased new for 6,800 which included the shipping and the custom broker fees. We are offering the unit at 5,400.00.Write if you need any additional information.See More
49 minutes ago
Erin replied to Matt's discussion WANTED: Santha Spectra 11 Melanger in the group Classifieds - For Sale or Wanted
"Hi Matt, I'm selling my Spectra 11 because I prefer the Wonder Grinders.  In fact, I like the Wonder Grinders so much more, I have started selling them.  You can buy the new Wonder Grinders on my website…"
1 hour ago
cheebs replied to TalamancaOrganicaCacao&Chocolate's discussion Winnower needed!! Help
"Take a look at the Sylph Winnower plans from Chocolate Alchemy.  It's pretty simple to build and only need a vacuum cleaner as a power source.  I have one and use it for small batches."
2 hours ago
Daniel Herskovic posted discussions
3 hours ago
TalamancaOrganicaCacao&Chocolate liked TalamancaOrganicaCacao&Chocolate's discussion Winnower needed!! Help
4 hours ago
TalamancaOrganicaCacao&Chocolate liked TalamancaOrganicaCacao&Chocolate's discussion Winnower needed!! Help
4 hours ago
TalamancaOrganicaCacao&Chocolate posted a discussion

Winnower needed!! Help

We are cacao farmers and chocolate makers working 4 kilos at a time. We hand winnow and we would like to either build a winnower (electric) ourselves as we are in Costa Rica or buy one. Any recommendations or pictures or designs are very much appreciated. Thanks so much! Pura vida
4 hours ago
TalamancaOrganicaCacao&Chocolate replied to CASE's discussion Cocoatown Melanger - ECGC-12SLTA - Leaking Chocolate - Epoxy Glue Fail
"We use our machine 1-4 times a month for 9 months now and e have had to replace the seal 2xs now (we used regular epoxy here in Costa Rica) the stones twice and now the wiper. The customer support at Cacaotown sucks an their machine is way too…"
4 hours ago
TalamancaOrganicaCacao&Chocolate replied to Julie Lu's discussion adding cocoa butter when tempering
"Real chocolate makers don't add cocoa butter. Don't do it."
4 hours ago
TalamancaOrganicaCacao&Chocolate replied to Evan Langendorf's discussion Cocoatown ECGC-12SLTA Issues
"Which machine do you have Brad?"
4 hours ago
TalamancaOrganicaCacao&Chocolate replied to Evan Langendorf's discussion Cocoatown ECGC-12SLTA Issues
"We here at Talamanca Organica have had many problems with Cacao Town and have had to replace the stones twice and the wiper is now cracking. Although still under warranty they do not want to replace the wiper and the want $37 for a new one. They…"
4 hours ago
Sharon Strika - Webb replied to Sharon Strika - Webb's discussion Chocolate manufacturing business in the group Classifieds - For Sale or Wanted
"Sorry guys, tiss the season.... I'll get pics and measurements today. The business is in Clinton twp Mi 48038 "
5 hours ago
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The DiscoverChoc Daily is out! http://t.co/CRxsOdlXrc Stories via @Ambrosia_Pastry @mamorchocolates @extramsg

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.

Facebook11 hours ago · Reply
Daniel Haran joined Clay Gordon's group
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DIY

The purpose of this group is to provide a place for ChocolateLife members to share their efforts in creating machines and gadgets - from winnowers to melters and more.See More
12 hours ago
baumgrenze replied to baumgrenze's discussion Damage to Chocolate - Low Temperature Exposure?
"Thank you, Ruth. The last time I wrote to Thalia, Micki Weinberg (Regulatory & Culinary Specialist) answered. I wrote to her email address a couple of weeks ago and haven't had a reply. The pastilles are not shiny, but they do break with a…"
12 hours ago
Nicole replied to Nicole's discussion peanut butter meltaway problem
"31 oz. tempered milk chocolate, 10oz. pbutter, and 7oz. coconut oil"
18 hours ago
Ruth Atkinson Kendrick replied to baumgrenze's discussion Damage to Chocolate - Low Temperature Exposure?
"I haven't had that problem and I freeze chocolate on occasion. Call Thalia in the lab at Guittard. She can answer any question you have."
19 hours ago
 

MIGRATION NEWS

Stymied

I tried to make the migration happen but I couldn't make it work. I am going to have to restart the process. I have until the end of February to figure it out. Upgrading to Ning 3 means losing events, photo albums, videos, and more - which is why I am looking to find a new home.

Thanks for your patience.

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 (chocolate machines)
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Forum

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help. Last reply by Evan Langendorf 23 minutes ago. 13 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

Winnower needed!! Help

Started by TalamancaOrganicaCacao&Chocolate in Tasting Notes. Last reply by cheebs 2 hours ago. 1 Reply

We are cacao farmers and chocolate makers working 4 kilos at a time. We hand winnow and we would like to either build a winnower (electric) ourselves as we are in Costa Rica or buy one. Any recommendations or pictures or designs are very much…Continue

More toffee questions...

Started by Daniel Herskovic in Tips, Tricks, and Techniques 3 hours ago. 0 Replies

I have been making quite a bit of toffee this holiday season and I certainly don't know everything when it comes to making this treat. I have been trying to achieve a tender texture that does not stick to one's teeth. I'm still on that searchThere…Continue

How to make bacon and chocolate shelf stable?

Started by Daniel Herskovic in Tips, Tricks, and Techniques 3 hours ago. 0 Replies

I know we have all seen a lot of bacon and chocolate together in the past few years. Does anyone know how to make the bacon shelf stable when combined in a chocolate confection? Does the bacon need to be candied first? I greatly look forward to…Continue

Cocoatown Melanger - ECGC-12SLTA - Leaking Chocolate - Epoxy Glue Fail

Started by CASE in Tech Help. Last reply by TalamancaOrganicaCacao&Chocolate 4 hours ago. 3 Replies

Early this morning I discovered the machine rotating in a pool of chocolate at the base of the machine. After thorough cleaning, I discovered the plastic ring glued into the center of the granite base was turning freely. It appears the epoxy seal…Continue

Tags: problem, epoxy, glue, chocolate, leaking

adding cocoa butter when tempering

Started by Julie Lu in Tips, Tricks, and Techniques. Last reply by TalamancaOrganicaCacao&Chocolate 4 hours ago. 11 Replies

Hello: I am new to chocolate and just read that it's possible to add cocoa butter when tempering to  make the chocolate more shiny and improve taste. Can anyone comment on whether this is a good idea? I would like to know before starting to do this…Continue

Damage to Chocolate - Low Temperature Exposure?

Started by baumgrenze in Tasting Notes. Last reply by baumgrenze 12 hours ago. 2 Replies

Does anyone know if storing dark chocolate at temperatures near freezing (35-45 F) can damage it so that it becomes very difficult to retemper?I can see this happening when chocolate is shipped by truck (perhaps even colder this time of year) or by…Continue

peanut butter meltaway problem

Started by Nicole in Tasting Notes. Last reply by Nicole 18 hours ago. 5 Replies

I've been making a peanut butter meltaway using peanut butter, milk chocolate and coconut oil. There are times when that meltaway center develops a...texture.  It's not quite gritty, because the little lumps melt away, but it's not as smooth as I'd…Continue

DIY Winnower

Started by Donny Gagliardi in Tech Help. Last reply by Alek Dabo 21 hours ago. 19 Replies

Hi all, I'm looking to build a winnower and have come across a few models posted on this site. I also have the blueprints of another winnower that looks promising but cant figure out one of the steps. The blueprints are attached so if anybody has…Continue

Tags: equipment, making, chocolate, winnowing, winnower

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

Started by Clay Gordon in Opinion. Last reply by Annmarie Kostyk yesterday. 99 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 - Roasting Cocoa Beans with the Behmor 1600 PLUS

Posted by Landen Zernickow on December 15, 2014 at 7:00pm 0 Comments

This weekend we took our cocoa bean roasting to the next level: we christened our newest tool, the …

Continue

Root Chocolate - Thanksgiving Chocolate Tasting

Posted by Landen Zernickow on December 11, 2014 at 7:40pm 0 Comments

Last weekend, we were thankful to have Richard’s parents in town to celebrate Thanksgiving. For the occasion, we hosted a true blind chocolate tasting adventure. We pulled out Eagranie Yuh’s The Chocolate Tasting Kit (Tasting Kits) , Richard conducted a dramatic reading of the…

Continue

Root Chocolate - Marketing or Education

Posted by Landen Zernickow on December 8, 2014 at 5:42pm 0 Comments

Occasionally, while I sit at a Vietnamese restaurant, cautiously eating my standard Pho, I can’t help giggle to myself as Richard sweats and guzzles water to counteract the powerful sensations coming from his inevitably extra spicy dish. Similarly, I pass on the japapeños in Mexican cuisine and the Sriracha at Thai places. A coworker’s kid only eats food that is white and my cousins, while growing up, ate solely …

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CHOCOLATE FOIL

Posted by Alufoil Products Pvt Ltd. on December 8, 2014 at 6:21am 0 Comments

EGG SHAPE CHOCOLATE WRAPPERS

Root Chocolate - To cocoa butter or not to cocoa butter?

Posted by Landen Zernickow on December 6, 2014 at 10:34pm 0 Comments

To cocoa butter or not to cocoa butter?

That is the question...

We did an experiment to provide an answer to this time old question (ok, sure, we’re borrowing from Shakespeare). For this experiment, we used our favorite Madagascar beans. I think we’re now about halfway done with the giant bucket!

Let’s post some hypotheses about the two batches...

Read more here:…

Continue

Root Chocolate - Matching the Roast

Posted by Landen Zernickow on December 4, 2014 at 6:16pm 0 Comments

Last month, we visited John Nanci, the Chocolate Alchemist in Oregon. It was a lot of fun and we learned a ton about his process, ingredients, and recommendations!

One of our favorite parts of the visit was roasting a batch of cocoa beans with him. Check out our previous posts on roasting …

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