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Discover Chocolate and Live La Vida Cocoa!

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Latest Activity

xinhong liu added a photo
idochocolat
1 hour ago
xinhong liu commented on Clay Gordon's group 'The Science of Chocolate'
Hi Mark, Thanks so much for your respond for my question. After having read it twice I still think I need to read again to make sure I fully understand the science behind my curiosity so I can give a faily good answer to the poeple who asked me. I…
2 hours ago
Jennifer Thamer commented on Clay Gordon's group 'Startup Central'
Hello everyone! I've spent every evening this week reading past posts on the Chocolate Life -- what a wealth of information. I am planning on starting a small scale chocolate business within the coming year. At first I know I'll have lots of questio…
4 hours ago
Jennifer Thamer and Geetha Panchapakesan joined Clay Gordon's group
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.
4 hours ago
Duffy Sheardown replied to Geetha Panchapakesan's discussion 'Question about resources to design packaging for chocolates' in the group Startup Central
Hi Geetha, I did all my initial design work on Excel and then found a grahic design house to tweek it and so on. They added a lot of design ideas that really helped without straying too far from my design brief so I was pleased with the result. Duffy
4 hours ago
Arun Bhargava commented on Clay Gordon's group 'The Science of Chocolate'
Hello Mark, This is a beautiful explanation. Thanks for sharing the info.
5 hours ago
Robert Shea replied to Jennifer Thamer's discussion 'Molding question -- help!'
You're filling the molds and sealing them too soon. The ganache should cool to about 80F before you fill the molds and it should sit at about 60F for around 12 hours before sealing. Once this is done, bring the edge of the molds to the same tempera…
7 hours ago
Robert Shea replied to Thomas T's discussion 'White chocolate instead of cocoa butter on molds'
White chocolate is fine, you can even add powered colors, it should be tempered.
7 hours ago
Melanie Boudar commented on Clay Gordon's group 'Hawaii Cacao'
Oahu just held its first annual Hawaii Cacao Festival held in conjunction with the Haleiwa Farmers Market. It was a huge success and featured a recipe contest, farm tours of Waialua Estate, chocolate fountains and tons of chocolate goodies. Skip had…
8 hours ago
Melanie Boudar joined Clay Gordon's group
Hawaii Cacao
Information on cacao and chocolate in Hawaii and about the Hawaii State-wide -Cacao Variety Trial in 2010. Co-moderated by ChocolateLife member Skip Bittenbender of the University of Hawaii. Group badge photo by ChocolateLife member Koa Kahili.
8 hours ago
Thomas T added a discussion
White chocolate instead of cocoa butter on molds
Hello everyone!I'm new to working with chocolate, so sorry if this is an obvious question. I'm about to get some polycarbonate molds and I want to experiment with coloring them. I understand that the usual process is to paint a small amount of color…
9 hours ago
Geetha Panchapakesan added a discussion to the group Startup Central
Question about resources to design packaging for chocolates
I'm at the very early stages of working on a chocolate retail business  - chocolate bars and products to be sold in a non-US market. I was wondering what is the best (and lowest cost) way to find help in developing a logo and package design? Any ass…
10 hours ago
Dee commented on Dee's blog post 'Speaking of Blizzards...'
But I did go to a Max Brenner's once. I bought a chocolate drink to bring home. It was complex to make, but delicious!
13 hours ago
Dee commented on Dee's blog post 'Speaking of Blizzards...'
My favorite hot chocolate (though I'm definitely not experienced) was at a Bob Evans restaurant. I don't know what it was, but I'm constantly craving it. I think it might be made with cream or something. Also, I love sipping chocolate at Naked Choc…
13 hours ago
Olorin commented on Dee's blog post 'Speaking of Blizzards...'
That's what I thought. I'm branching out into tasting hot chocolate, so I'm curious too about what the best... umm I mean "favorite"... cocoas are. I'd like to hear from people what cocoa powder is the best your favorite for making hot chocolate ;>)
13 hours ago
Dee commented on Dee's blog post 'Speaking of Blizzards...'
Yep. That's what I meant.
13 hours ago
 

Clay's 2009 Euro Chocolate Road Trip Blog Posts

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Forum

Jennifer Thamer

Molding question -- help! 6 Replies

I molded chocolates today (using 2 different types of molds) and had the same problem -- a super fine separation between the top (what I call the cap) and bottom layers of chocolate. To mold the cho…

Started by Jennifer Thamer in Tips, Tricks, and Techniques. Last reply by Robert Shea 7 hours ago.

Thomas T

White chocolate instead of cocoa butter on molds 1 Reply

Hello everyone!I'm new to working with chocolate, so sorry if this is an obvious question. I'm about to get some polycarbonate molds and I want to experiment with coloring them. I understand that the…

Started by Thomas T in Tips, Tricks, and Techniques. Last reply by Robert Shea 7 hours ago.

Amber B.

Guittard/callebaut/Valrhona ? 7 Replies

I'm looking to get a good basic chocolate for enrobing (and using in ganaches). As my truffles tend to fall apart and not set up very firm (despite butter & invert sugar), I'm guessing I need a "…

Started by Amber B. in Top 10 Lists. Last reply by Jonathan Edelson 22 hours ago.

Jacqueline Juarez Laudico

Chocolate Pralines Competition

Can anyone suggest a great website to see pictures of chocolate pralines competition pieces? I've only seen the chocolate masters and the World pastry Cup so far. Most sites only have the chocolate s…

Started by Jacqueline Juarez Laudico in News 1 day ago.

Andy Ciordia

Stabilizing Chocolate Sauce

We usually don't stabilize anything (we encourage refridgeration and timely consumption) and some of the retail stores we are looking at have asked us to do just that.   Our current recipe includes e…

Tagged: sauce, preservation, shelf-stable

Started by Andy Ciordia in Recipes 1 day ago.

April Susan

Where can I find for purchase a wide selection of chocolate from a variety of different fine chocolatiers? 7 Replies

Greetings to my fellow chocolate lovers. The passage of time effects surprising changes.... I was the girl on the block who gave away her Halloween candy. I didn't like sweets - especially chocolate!…

Started by April Susan in Where to Buy. Last reply by Olorin 1 day ago.

Gary Shieh

Water Ganaches 6 Replies

I am looking to experiment with water ganaches. I am hoping to get some opinions, recepies, comments on the shelflife. I am thinking to make some Oolong tea truffles for my brother's Wedding. Cream o…

Started by Gary Shieh in Recipes. Last reply by Mark J Sciscenti 1 day ago.

Lisa

Who has the best tasting chocolate? 2 Replies

Hi all, I'm very new to working with chocolate so I have a question for all the pros out there.  So far I am enjoying making special chocolates and tempering has not been an issue thus far. I'm using…

Started by Lisa in Opinion. Last reply by Olorin 1 day ago.

Mindy Fong

Chocolatiers = Re-melters? 126 Replies

I was a little perplexed a few months ago while doing a joint chocolate and wine pairing event. The neighbor next to me, a chocolate maker whom shall remain nameless, kept on informing the patrons th…

Started by Mindy Fong in Opinion. Last reply by Sunita de Tourreil Feb 8.

Casey

Chocolates of Ecuador -- Arriba, Nacional, CCN51 35 Replies

There is debate about the Arriba bean and whether indeed there is any such thing any longer. Some say that Arriba is one bean in a category they would like to call Nacional, and others say it synonym…

Tagged: ecuador, ccn51, nacional, arriba

Started by Casey in Opinion. Last reply by María Soledad Troya Feb 8.

Search the Web from TheChocolateLife: No retrievers or cell phones here ...

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Blog Posts

Dee

Speaking of Blizzards...

All this snow and these blizzards have me wondering...



What's the best chocolate ice cream?



One of my favorites (though not too fancy) is Bryers Vanilla Fudge Swirl. But I haven't been able to find it lately.



How about the best hot chocolate?

Posted by Dee on February 9, 2010 at 4:21pm — 5 Comments

Reonne (aka Choco Mama)

Eco Friendly Valentine's Day Gifts - Change the World With Your Change!

You can make a difference with your pocket book. I recommend choosing Valentine's Day gifts that are made responsibly and sustainably. Of course I am going to offer up our delicious Rich Rainforest Dark Gourmet Fudge from Earth's Sweet Pleasures, but I would also like to add two gift compani… Continue

Posted by Reonne (aka Choco Mama) on February 8, 2010 at 5:00pm

Sunita de Tourreil

Transparency and Original Beans

I am wondering if any of you can shed some light on this new company:

http://www.originalbeans.com/

I recently purchased a few bars to taste and consider using at chocolate tastings that we host and I am unable to determine basic things about the bars, like where they are made?! Very surprisingly this information is nowhere to be found on their packaging.

I am hoping some of you might be able to shed some light on this comp… Continue

Posted by Sunita de Tourreil on February 8, 2010 at 2:29am — 4 Comments

Gary Shieh

My Vancouver chocolate tour

I was visiting families and friends this past holiday season and I had the chance to check out several chocolate shops in town. The chocolate scene in Vancouver is definitely booming. New stores and more convenient branch locations for some famous names are blooming to the excitement of the coming Winter Olympics/ Valentine’s Day combo. Although I wouldn’t advise anyone to go for a Vancouver chocolate tour during the Games unless that’s what they are also there for, the huge infrastructure upgra… Continue

Posted by Gary Shieh on February 6, 2010 at 3:30pm — 1 Comment

Dee

Brownies are my Valentine!

I love brownies, but they must be perfect! I do not like cake-like brownies (does anyone?). The gooier the better! In order to get perfect brownies, you need to do 2 things. Stop stirring when *most* of the dry ingredients are mixed in (using a spoon, never a beater). And undercook them. Don't take them out when they're absolutely still uncooked (when wet batter comes off on your fork or toothpick). But take them out when some sticky crumbs come off on the fork. If the fork i

… Continue

Posted by Dee on February 5, 2010 at 4:51pm — 3 Comments

Des Mullahy

LIFE IS LIKE A BOX OF CHOCOLATES?

Desmond says: There has been a demand for luxury chocolates for centuries, "From the foamy drink of the Aztecs to the rich confections of Europe, chocolate has long been celebrated as an indulgence fit for Kings, Desmond says ;
"We feel that other than celebrating the wondrous cocoa plant, International Chocolate Day brings the opportunity to celebrate everything chocolaty," he says. "A little bit of decadence never hurt anyone, so we are encouraging people to celebrate this day by joining i… Continue

Posted by Des Mullahy on February 4, 2010 at 6:00pm

Stan Phillips

Foot Print Lollipop mold

I need a foot print lollipop mold about 2" to 3" long ASAP.

Stan

Posted by Stan Phillips on February 4, 2010 at 3:20pm — 1 Comment

julia arcuri-mullan

geodesic mold

Does anyone have the geodesic chocolate mold from jbprince? Does anyone know the candy weight of it. I know other websites like pastrychef.com has them but with less cavities. I tried contacting their customer service 4 TIMES but no responces yet.

Posted by julia arcuri-mullan on February 3, 2010 at 3:30pm — 1 Comment

Stan Phillips

Next show in San Francisco?

This is the dumbest question on this blog but I can't find the answer anywhere here.

Date of next large trade(?) show in San Francisco?

Posted by Stan Phillips on February 3, 2010 at 2:36am — 1 Comment

Dee

Poking around the interwebs

I finally managed to find a Whole Foods that was convenient for me to visit. I must say, I'm hooked on that store now. They had beautiful flowers, and I heard my favorite music in there that I never hear anywhere else!

But onto the chocolate... I went to the chocolate section, and was overwhelmed by brands that I never heard of. Someone reccomended that I try Kilari, but they didn't have any of that. So, I picked up a small bar of Lindt 70%, and they had tiny squares of another brand that I'm b… Continue

Posted by Dee on January 31, 2010 at 10:54am — 4 Comments

Cocoa Bean Prices - 20 year chart

Cocoa beans - Monthly Price - Commodity Prices
 
 

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