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

Randy replied to Randy's discussion Chocovison Delta tempering machine & Dedy Truffle Filling Device in the group Classifieds - For Sale or Wanted
"Will the person who contacted me with a Truffle filler please contact me again. I cant find your contact info. Thanks. randyrayco@yahoo.com"
51 minutes ago
Jack Meyer replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"Do you eat the pizza first? Just kidding!  Actually very creative. Who would have thought about using pizza boxes. I'll check into that. Thanks"
1 hour ago
Jack Meyer replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"Thanks David! No free shipping in the chocolate business...no matter which way you go, it's expensive. Thank for the link!"
1 hour ago
Jack Meyer replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"Thanks Landen...Your shipping test story was great! Thanks for the links!"
1 hour ago
Dirke Botsford replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"We ship with both small pizza boxes lined with bubble wrap or padded envelopes. We have yet to have any reports of melted or damaged products as shipping is usually over night to avoid it."
1 hour ago
Landen Zernickow replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"Hi Jack, here's what we've found at Root Chocolate, from elsewhere…"
1 hour ago
David Menkes replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"I'm assuming you're in the US? USPS Medium Flat Rate boxes are $12.35 and you can line bubble foil around the inside, an ice pack, and wrap your bars in plastic (I've received boxes where the ice pack burst and gel got everywhere).…"
1 hour ago
Jack Meyer added a discussion to the group Startup Central
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Any advice on packaging bars to send in the mail,ups etc.

I will be selling bars on a website (not yet developed) and I would like to know how best to package bars to protect them from damage and or melting. I would appreciate hearing from those of you that are doing this successfully.ThanksSee More
1 hour ago
John Singer joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
1 hour ago
John Singer joined Clay Gordon's group
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Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
1 hour ago
Profile IconJohn Singer and Rashmi Anand joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
2 hours ago
Clay Gordon replied to Reverend Pearson Hobart-Beaumari's discussion Seattle area Chocolate folk
"Make sure to attend the NW Chocolate Show this weekend - you should find what you are looking for there."
2 hours ago
Profile IconKristin Huff, Kacey Wilson, Mari Hunter and 4 more joined The Chocolate Life
2 hours ago
Clay Gordon and Piper Niemann are now friends
2 hours ago
Piper Niemann commented on Clay Gordon's event NW Chocolate Festival
"I will be there, hit me with your digits so we can find each other and be less virtual!"
2 hours ago
Susie posted a discussion

chocovision skimmer vs dispenser

chocovision skimmer vs dispenserskimmer is more expensive. But dispense just like the dispenser (cheaper). What are people paying more bucks for? I am debating on which one to get.I will make molded chocolate bar.ThanksSee More
2 hours ago
Susie replied to Amber B.'s discussion Display cases
"#2 no. At least I can not hold it for more than 2 minutes."
2 hours ago
Daniel Haran replied to Joe Camerlin's discussion Do you patent new ideas with regards processes or new candy? in the group Startup Central
"It's expensive, and you'll have a hard time asserting it against big players who can see what you've done. Smaller players can come out of the woodwork and show prior art, or simply replicate what you have done with other…"
3 hours ago
Donny Gagliardi replied to Donny Gagliardi's discussion Roaster review
"I would like to test the convection oven roasting method. Reading up on past posts, some members swear by this method and have yielded successful results. Is there a way to modify your oven to ensure even air flow?"
5 hours ago
Song Cho replied to Ritu Motwani's discussion What's the procedure for getting chocolates imported from other countries? in the group Chocolate In India
"Hello Rama, You can take a quick look at our website http://samkwangfood.com/sam/eng/main/main.asp  We produce various chocolate including couveture and compound.  We are specialized in customized chocolate, so we normally work with…"
12 hours ago
 

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Support TheChocolateLife when you purchase products from the following companies:

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 (chocolate machines)
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Forum

Seattle area Chocolate folk

Started by Reverend Pearson Hobart-Beaumari in Allow Me to Introduce Myself. Last reply by Clay Gordon 2 hours ago. 1 Reply

Hi y'all,Freshly transplanted to Kirkland from North Carolina, I am looking to meet some local chocolate folk for talk, collaboration, or even for a job if there are any available.  I have moved here so my wife can get her Doctorate.  While I am…Continue

Tags: Washington, Seattle

chocovision skimmer vs dispenser

Started by Susie in Tech Help 2 hours ago. 0 Replies

chocovision skimmer vs dispenserskimmer is more expensive. But dispense just like the dispenser (cheaper). What are people paying more bucks for? I am debating on which one to get.I will make molded chocolate bar.ThanksContinue

Display cases

Started by Amber B. in Opinion. Last reply by Susie 2 hours ago. 19 Replies

Refrigeration vs. non-refrigerated?Hello everyone. My name is Amber and I've been surfing The Chocolate Life and gleaning all sorts of wisdom and for that I thank you. You are all very kind-hearted and helpful...not to mention extremely…Continue

Tags: cases?, Display

Roaster review

Started by Donny Gagliardi in Opinion. Last reply by Donny Gagliardi 5 hours ago. 4 Replies

Hi there,I am looking into some small scale home roasting roaster options.  I've narrowed it down to about 3: Behemor 1600, CocoaT Junior Roaster from Cocoa Town, or a stainless steel drum (RKdrums) hooked up to a rotisserie on my BBQ.From what I've…Continue

Chocolate Gifts Portal in India.

Started by Amruta Pandav in Allow Me to Introduce Myself. Last reply by Song Cho 13 hours ago. 3 Replies

Hi All,I am operations manager of www.ChocolateCity.inWe are not a chocolatier. We do not make or manufacture chocolates. But yes, we are fascinated about Chocolates.We just sell chocolates online.…Continue

Tags: Chocolates, online, City, Shop, India

online school for chocolate making

Started by Rashmi Anand in Tasting Notes 20 hours ago. 0 Replies

Can someone please advise on the ecole chocolate online school

confusion about chocolates

Started by Rashmi Anand in Tech Help. Last reply by Rashmi Anand 20 hours ago. 4 Replies

friends am new in the field of chocolate moulding. did a short course where I learnt to do different types of chocolates using 70 % dark and milk compound chocolate. However where I live in Ghana compounds are not available and unknowingly bought…Continue

Medical Marijuana / Chocolate please share your experiences

Started by Paul DeFruscio in Opinion. Last reply by Reverend Pearson Hobart-Beaumari 22 hours ago. 12 Replies

As the debate heats up regarding the recreational use of marijuana, it is legal in 23 states for it use for medical reasons.  Can any share there experiences with the group in making chocolate infused with marijuana.  Second, do you think as more…Continue

my dark chocolate is white out of the mold, help with tempering

Started by sterling in Micro-Batch "Homebrew" Chocolate 23 hours ago. 0 Replies

Aloha,I'm a beginner making chocolate in Hawaii with Hawaiian cacao. At first this was a challenge in my home 82 degree kitchen, but I am now getting a stable temper (does not melt in my hand), but a lot of my chocolates are getting white streaks…Continue

Tags: hawaii, hawaiian, tempering, dark, chocolate

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

Started by Louwegi in Tech Help. Last reply by david ghobril yesterday. 15 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

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

Importing Cocoa Beans

Posted by Landen Zernickow on September 25, 2014 at 5:34pm 0 Comments

One of the implications of wanting to partner directly with cacao farmers is learning how to import cocoa beans.

My first ever post on The Chocolate Life was a naive call for small-scale farmers to send me their beans. Little did I know that one of the biggest hurdles to starting a “from the bean” chocolate…

Continue

Root Chocolate - Chocolate Texture

Posted by Landen Zernickow on September 22, 2014 at 4:35pm 0 Comments

At Root Chocolate, we've learned a lot since our first batch of chocolate and are starting to churn out more professional chocolate. However, we love the accessibility of our first recipe and its simplicity. Learn more about the biggest difference between our first and most recent batch, and what we have to say about keeping chocolate-making accessible!

http://rootchocolate.com/2014/09/22/chocolate_texture/

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/

 
 
 

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Content on TheChocolateLife posted by Clay Gordon is published under a Creative Commons non-commercial, share-alike, with attribution, license.

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Disclaimer: The opinions expressed on this site are solely those of the person(s) posting them and their presence here does not imply the endorsement of the management. YMMV.

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