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

Luvin Paryani replied to Marinko Biskic's discussion india grinder 40l= 1500 USD ??
"Marinko, I would suggest you get in touch with Sri Lakshmi Wet Grinders, they're said to be the pioneers of wet grinders (http://www.srilakshmiwetgrinders.com/commercial-kitchen-equipment.html). I got a 20 L grinder from them and got it…"
2 hours ago
Gap replied to Keti's discussion Why does My Cocoa butter chip?
"It's hard to know from your description - many things could be at play. Your cocoa butter should be approx 32-34C when going into the sprayer. Try not to have too much colour on the moulds at once (it shouldn't be "running" into…"
2 hours ago
Sebastian and Daniel Herskovic are now friends
3 hours ago
Clay Gordon commented on Clay Gordon's video
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Marou - Faiseurs de Chocolat - "Somewhere in Vietnam"

"Watch in English with French subtitles. Watch in English with Japanese subtitles."
4 hours ago
Clay Gordon posted a video

Marou - Faiseurs de Chocolat - "Somewhere in Vietnam"

Please join us as we take you along our daily adventure through the world of chocolate making in Vietnam. www.marouchocolate.com
4 hours ago
Keti replied to Keti's discussion Why does My Cocoa butter chip?
"I guess i should clarify that it is my colored cocoa butter that is chipping.   I am trying to put a nice color on my molded chocolate and when the chocolate releases from the mold some of the chocolates have portions of the paint…"
5 hours ago
Victor Kudryavtsev liked Vera Hofman's photo
6 hours ago
Vera Hofman posted photos
7 hours ago
Maroun Milan and holycacao are now friends
8 hours ago
Juan Pablo Buchert and Lisa N are now friends
9 hours ago
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/d8uSs7g19K Stories via @yvordewalapulu @DominiqueAnsel @food_writer

The DiscoverChoc Daily

paper.li

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

Facebook18 hours ago · Reply
Tamanna Zakaria replied to Balu Bala's discussion Cocoa Farms visit and "Bean to Bar" educational training at Coimbatore India in the group Chocolate In India
"This is very nice. Do post pics from the farm. Would like to visit when I am in India. I am artisan chocolate maker."
20 hours ago
ChocoFiles liked Vera Hofman's photo
22 hours ago
Aldona Koppenhaver replied to Joe Camerlin's discussion Do you patent new ideas with regards processes or new candy? in the group Startup Central
"Go to the Patent website like Dan said, but I think you're looking at a big headache that isn't really worth it, besides the costs. Most chocolatiers will share information and advice with others when asked (without divulging their recipes…"
22 hours ago
Francine Satriale posted a status
"I have a 240 lb per day Hilliard tempering machine. Went out of business a few yrs ago and have no use for it any more. If interested Call"
yesterday
Song Cho replied to Song Cho's discussion For the Indian market, Real? or Compound? in the group Chocolate In India
"Hello, Balpreet, I don't know for sure if I can write this, but do you know the price range for the average compound chocolate in India?  Not for consumers but for manufacturers. What I know is that typically under $3 per kilo seems to be…"
yesterday
Clay Gordon added a page to the group Classifieds - For Sale or Wanted
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Pietro Berto Roll Refiners

Pietro Berto manufactures some of the highest-quality 2- and 3-roll refiners in Italy - and makes them available for very attractive prices. These can be used for refining nuts for gianduja and other classic treats, and they can also be used as…
yesterday
Keti posted a discussion

Why does My Cocoa butter chip?

I have been having a problem with my Cocoa butter chipping when removing it from my molds.   I have tempered it and it has a beautiful shine when it comes out but some of them have portions of the cocoa butter chipped off.  I am using a spray gun when applying it to the mold.  Is it possible that I am applying too much?Also, I have read in some forum posts that people have used a clear cocoa butter to give a greater shine but can't find anywhere to purchase including chef rubber.  Does this…See More
yesterday
Don Bankler added a discussion to the group Classifieds - For Sale or Wanted
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FOR SALE : Extruder for Sale: 1-1/2" with knife cutter.

Werner extruder with 1-1/2" tube with knife cutter. Used for fondant and other centers.Loacation - Texas; $675.00 OBO + $55.00 crating.See More
yesterday
Dan Sundell replied to Joe Camerlin's discussion Do you patent new ideas with regards processes or new candy? in the group Startup Central
"The US Patent and Trademark website has some good introductory information on this - I won't interpret."
yesterday
 

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Support TheChocolateLife when you purchase products from the following companies:

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 (chocolate machines)
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Visit the main Shop page.

Forum

india grinder 40l= 1500 USD ??

Started by Marinko Biskic in Tech Help. Last reply by Luvin Paryani 2 hours ago. 1 Reply

Does anyone know if there's a company or a web hoax from fake company. They sent me a quote for the grinder 40lit price $ 1,500. KUMAARINDUSTRIES.CO.IN…Continue

Why does My Cocoa butter chip?

Started by Keti in Tech Help. Last reply by Gap 2 hours ago. 2 Replies

I have been having a problem with my Cocoa butter chipping when removing it from my molds.   I have tempered it and it has a beautiful shine when it comes out but some of them have portions of the cocoa butter chipped off.  I am using a spray gun…Continue

Questions about cocoa beans

Started by Franzi in Allow Me to Introduce Myself yesterday. 0 Replies

Hello,I am new to this forum and have a few questions to all the bean-to-bar chocolatiers. I have a friend in Trinidad & Tobago who knows several cocoa farmers and would like to start a little trade business selling the beans to chocolatiers. I…Continue

Tags: farmers, export, Trinitario, buy, sell

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

Started by Louwegi in Tech Help. Last reply by Louwegi on Monday. 7 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

Chocolate Delivery by Courier

Started by Amit Arora in Tips, Tricks, and Techniques on Monday. 0 Replies

Any suggestions on packaging for Courier of Chocolates in country like India so that quality is maintained. Continue

Tags: by, delivery, chocolate, ecommerce, courier

Refrigerated Chocolate Display for Chocolates

Started by Amit Arora in Where to Buy on Monday. 0 Replies

Can you suggest a company which can supply Refrigerated Display Unit for Chocolates available in India as we require it for our new store. Display should maintain required Temperature and RH. Continue

Tags: Chocolate, for, Refrigerated, Display

private label bars

Started by Bill in Where to Buy. Last reply by Sue foster on Sunday. 2 Replies

Hi allI am looking for a company to make some private label bars for all our restaurants. We are looking for approx 3oz milk and dark . Does anyone know of a company that can help.Thx!!Continue

Tags: bars, chocolate, label, private

Cracking cocoa beans using a Brazilian coffee sheller

Started by Clay Gordon in Geek Gear - Cool Tools. Last reply by Ilya Snowdon on Sunday. 14 Replies

A ChocolateLife member in Hawaii recently sent me pictures of a Brazilian-made coffee sheller that they've been using in a lab in the University of Hawaii to crack cacao beans for winnowing.One of the things that makes this device interesting (apart…Continue

Small-scale (under 100kg) chocolate making equipment

Started by Clay Gordon in Tech Help. Last reply by Ilya Snowdon on Sunday. 9 Replies

Many of the new generation of craft chocolate makers start out using a 5-liter stone grinder sourced from India. They're great when you're in a startup mode, but issues start arising when you want to scale production - without having to get…Continue

Melanger

Started by Ismael Neggaz in Opinion. Last reply by Ismael Neggaz on Sunday. 4 Replies

Hello everybodyI'm in the process of getting equipped for some home chocolate production. Regarding melanger, I have to products in mind: The …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

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/

Tempering and Bloom

Posted by Landen Zernickow on September 4, 2014 at 8:38pm 0 Comments

Check out today's post on our experience with tempering and bloom. This has been one of the most evasive parts of making chocolate and we're looking for advice from the experts. Read about our attempts and let us know what you suggest!

http://rootchocolate.com/2014/09/04/tempering_and_bloom/

Advice for making chocolate at home

Posted by Landen Zernickow on September 2, 2014 at 7:14pm 2 Comments

A new blog post is up, featuring Clay Gordon's advice for making chocolate at home. Enjoy!

http://rootchocolate.com/2014/09/02/clay-gordon-on-making-chocolate-at-home/

Cacao Sampaka

Posted by Ggirl Bldr on August 30, 2014 at 11:00am 0 Comments

Cacao Sampaka

I've become a chocolate snob. Actually, I knew that, but I didn't realize how much of one I have become. Maybe I have always been one; I'm not sure. I was born into a family of chocolate aficionados after all, and my…
Continue
 
 
 

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