Since 2008 -- THE on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
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.
Support TheChocolateLife when you purchase products from the following companies:
FBM (tempering machines, dropping machines, and the Kleego line)
Pietro Berto (stone 2- and 3-roll mills from Italy)
Delani Trading (small universals and pre-grinders)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
Tomric (Selmi tempering machines and more)
Truffly Made (silicon molds for ganaches, caramels, and more)
Amano Chocolate (bulk chocolate for chefs)
Visit the main Shop page.
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
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
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
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
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
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
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
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
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
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
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.]
This weekend we took our cocoa bean roasting to the next level: we christened our newest tool, the …Continue
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 …Continue
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
One of our favorite parts of the visit was roasting a batch of cocoa beans with him. Check out our previous posts on roasting …Continue