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

Skeet replied to Christine Doerr's discussion Revolution (Rev) 3Z Chocolate Tempering Machine Temperer
"Is this forum still public.  I can't find it on your site. Thanks, Skeet"
14 minutes ago
Marion updated their profile
14 minutes ago
Tet Kay posted a discussion

How can I sell chocolate online?

Hi, newbie chocolate maker here. I have been making chocolate quite some time now for close friends and international business. I would like to take my chocolates online but find information regarding this really hard to find.Not sure if there's a forum for this but was wondering whether a forum with more detailed information about:Starting a chocolate business legit, what steps (permits) and requirements are needed?I would like to rent a commercial kitchen for production. Make a batch and then…See More
45 minutes ago
Maureen Doyle liked Clay Gordon's group Startup Central
1 hour ago
Fanny-Min Becker replied to Sandy Phillips's discussion Alternative sugars used?
"Yes, coconut sugar, or granulated coconut nectar.   Pure Cacao + Granulated Coco Nectar.  Our (fair trade) producer has been making them since 2009.  They are wonderful!…"
1 hour ago
Marianna Halassy added a discussion to the group Classifieds - For Sale or Wanted

Wanted: Hilliard's Little Dipper

Hello all,I'm looking to purchase a used Hilliard's Little Dipper.Please message or call me (my cell # 330.842.0602) if you have one for sale. Thank you,Mariannap.s. Oh I see I just missed one!!!See More
2 hours ago
Marianna Halassy joined Clay Gordon's group

Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
2 hours ago
Profile IconJames Marsh, jagriti vijay, PT and 11 more joined The Chocolate Life
2 hours ago
dominique boyer 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.See More
7 hours ago
Laura Reiman liked Clay Gordon's group Home Brew Chocolate
8 hours ago
Profile IconTheChocolateLife via Facebook

The DiscoverChoc Daily is out! Stories via @aerbook @JanineJust @chefdevin

The DiscoverChoc Daily

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

Facebook12 hours ago · Reply
Landen Zernickow joined Clay Gordon's group

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.
13 hours ago
Landen Zernickow replied to Sandy Phillips's discussion Alternative sugars used?
"Hi Sandy! We haven't tried fruit sugar, but we've tried the difference between Stevia, cane sugar, and raw sugar. Check out our post on here:"
13 hours ago
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Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife while enjoying discounts on great products:

FBM (tempering machines, dough dropping machines, and the Kleego)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
Truffly Made (silicon molds for ganaches, caramels, and more)
Amano Chocolate (bulk chocolate for chefs)

Visit the main Shop page.


Revolution (Rev) 3Z Chocolate Tempering Machine Temperer

Started by Christine Doerr in Opinion. Last reply by Skeet 14 minutes ago. 4 Replies

Anybody used the Revolution (Rev) 3Z Chocolate Tempering Machine Temperer? If so, did you like it? Thanks! ChristineContinue

Tags: Machine, Temperer, Tempering, Chocolate, (Rev)

How can I sell chocolate online?

Started by Tet Kay in Tech Help 45 minutes ago. 0 Replies

Hi, newbie chocolate maker here. I have been making chocolate quite some time now for close friends and international business. I would like to take my chocolates online but find information regarding this really hard to find.Not sure if there's a…Continue

Alternative sugars used?

Started by Sandy Phillips in Tech Help. Last reply by Fanny-Min Becker 1 hour ago. 2 Replies

Hi everyone,We have been asked many times to make a chocolate that diabetics can have, and I understand beet sugar works well for that purpose.  Has anyone here tried using beet sugar in their chocolate?  Or have you tried coconut sugar as well?…Continue

Sticking it to the Apple!

Started by Scotty Jackson in Tech Help. Last reply by Scotty Jackson yesterday. 2 Replies

Hello everyone!  This is my first discussion and I am very excited to be a part of this community!  There is a tool that I have searched high and low for that is used to put sticks in applesI have included an image(…Continue

Tags: Apples!, 'Dem

Need your opion and insight..

Started by Stephane Laviolette in Opinion. Last reply by Stephane Laviolette yesterday. 4 Replies

Hi, About 6 weeks ago I opened up a chocolate kiosk within a very popular candy store, now what I taught would be smooth sailing has proven to be a real challenge.. I am restricted to 160sq/ft production and retail space.I am offering a bit of…Continue

looking for a decent tempering machine ASAP

Started by sabrina in Opinion. Last reply by garay more yesterday. 17 Replies

Hi I'm starting a small home business and  would like to by a good used tempering machine! Not looking for any particular kind just a good one to start. Any recommendations are accepted.ThanksContinue


Started by Otseh Davidson Oshioreamhie in Opinion. Last reply by garay more yesterday. 2 Replies

I recently joined this family, as i am planning to start small chocolate business, before going commercial, and i found a company called cocoatown, a manufacturer of small scale equipment, as a new entrant into the industry, i want to know if any…Continue

Looking for Good Sources of Certified Organic Cacao Beans

Started by Sacred Steve in Where to Buy. Last reply by garay more yesterday. 22 Replies

I am looking for new, good and reputable sources of certified organic cacao beans. Is there anybody on this forum in the business of selling beans/nibs/butter to chocolatiers? Perhaps a directory of farmers or importers exists? Any help would be…Continue

Tags: cacao, sourcing

Heavy Metals

Started by Tom in Chocolate Education. Last reply by garay more yesterday. 7 Replies

I am wondering with all the new small bean to bar chocolate makers if any are getting heavy metal testing done. This I am curious about because some makers maybe get a bag or two in from obscure sources and heavy metal testing may not be something…Continue

Tags: metals, heavy

i am a cocoa farmer from east africa, and i am able to supply any quantity of cocoa bean requested Contact me soonest if interested lopezmariam3@gmail.coma bean

Started by garay more in New Product Press yesterday. 0 Replies

if you are interested in importing any amount of cocoa bean, reply to us soonest , for negotiationI await your replyContinue

Tags: bean, cocoa


Support Clay's International Travels and Support TheChocolateLife!

June 2014 marks the first open meeting for Direct Cacao - a new association that is working hard to help create direct sourcing relationships between chocolate makers and cocoa growers around the world.

I would like to go, but my resources for international travel are limited and I don't have a consulting client who'll pick up my expenses. I've already been to the CHOCOA conference on sustainable cocoa earlier this year, and am looking forward to returning to Europe in October for the ORIGIN Chocolate conference. I am also going back to Peru for the Salon del Cacao y Chocolate in July and want to return to Ecuador for ANECACAO at the end of August.

$2000 will cover all expenses to go to Direct Cacao. Any other monies raised will go towards other travel opportunities. These are not tax-deductible contributions. However, if you do appreciate the resources and the community TheChocolateLife provides - completely free of charge - please consider a donation. As in the past, I will be blogging and uploading photos during my travels. I will be collecting donations (via PayPal) into the first week in June.

:: Clay

[Note: PayPal account is in the name of WebWideGuides.]

Blog Posts

Flourless White Chocolate Cake

Posted by Lisabeth Flanagan on August 21, 2014 at 8:22am 0 Comments

I do a lot of experimenting with Flourless Chocolate Cake, and lately I have worked on recipes for white and milk chocolate (instead of the same ol' dark chocolate cake). Here is result of my white chocolate experiments with fresh Ontario peaches:  I'd love to see your flourless chocolate cake…


What's your favourite 85%

Posted by Lisabeth Flanagan on August 21, 2014 at 8:17am 0 Comments

I have tried all the commercial brands and some craft brands....but what are your favourite craft, bean-to-bar 85% dark chocolate bars?  Please tell me in the comments section on my blog page:

Health Benefits of Dark Chocolates

Posted by Freddy Falck on August 19, 2014 at 4:00pm 0 Comments

Dark chocolate is probably one food that is not only sinfully delicious but nutritious at the same time. Dark chocolate is loaded with antioxidants and contains a good amount of soluble fiber and essential minerals. A 100 gram bar of dark chocolate contains 70-85% of cocoa extract. If you further breakdown the contents, you get fiber, iron, magnesium, copper and manganese, potassium, phosphorus, zinc and selenium. Of course, we can’t afford to forget that it also contains a considerable…


Transgenic theobroma cacao

Posted by José Crespo on August 17, 2014 at 5:30pm 0 Comments

Reading some papers about cacao propagation I stumbled upon a granted patent on embryogenesis procedure on theobroma cacao tree. What I found alarming is that as long as a decade there're methods to introduce external traits to the embryo. Oficially creating a GMO cacao tree.

Here's some extract from the document : 

"A “foreign gene” is intended to mean any gene or polynucleotide not naturally found in cacao. In addition, this technology enables the…


Root Chocolate

Posted by Landen Zernickow on August 13, 2014 at 2:28pm 0 Comments

Dear chocolate makers and chocolate lovers,

I wanted to share my blog, where I'm writing about my chocolate-making endeavors and experiences. Please feel free to comment. If you'd like me to highlight your business or your ideas, shoot me a private message and I'll reach out to do an informational interview.

Thanks for being such a great community!




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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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