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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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @OhWowMadeline @victorpineda @NakeeNibs

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.

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Jerry Caudle added a discussion to the group Classifieds - For Sale or Wanted
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WANTED TO PURCHASE USED HILLARD LITTLE DIPPER

I AM INTERESTED IN PURCHASING A SLIGHTLY USED HILLARD CHOCOLATE LITTLE DIPPER MACHINE.ANYONE WHO MIGHT HAVE ONE FOR SELL OR KNOW OF ONE, PLEASE FEEL FREE TO CONTACT ME AT 336.786-6602.PLEASE ASK FOR JERRY CAUDLE...........BEAR CREEK FUDGE FACTORYTHANKS AND HAVE A GREAT DAYSee More
3 hours ago
ChocoFiles replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"I have a 0-10 Rating/Grading system.  See myChocoFiles website for details.  I would be glad for my rating system to be the new standard. :-)"
4 hours ago
Chas McDonald replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"We have a 10 pound bar that is over $100 so price shouldn't be the goal.  Supply and demand determines price but marketing affects demand.  The industry needs to be able to use a grading system like Robert Parker has done for…"
4 hours ago
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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
5 hours ago
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Forum

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

Started by Clay Gordon in Opinion. Last reply by ChocoFiles 4 hours ago. 79 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

Alternative sugars used?

Started by Sandy Phillips in Tech Help. Last reply by Sebastian 10 hours ago. 3 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

Revolution (Rev) 3Z Chocolate Tempering Machine Temperer

Started by Christine Doerr in Opinion. Last reply by Skeet 12 hours 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 13 hours 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

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

SOMEONE TO ADVICE ME

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

Members

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.

Thanks,
:: 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: http://ultimatelychocolatecakes.blogspot.ca/2014/08/flourless-white-chocolate-cake-with.html  I'd love to see your flourless chocolate cake…

Continue

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: http://www.ultimatechocolateblog.blogspot.ca/2014/08/whats-your-favourite-85-chocolate-bar.html

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…

Continue

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…

Continue

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.

www.rootchocolate.com

Thanks for being such a great community!

Best,

Landen

 
 
 

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