The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
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Hi i am looking for anyone with experience with either or both machines and if some one could point me in the direction of which one might be a better buy... Thanks I do understand that the selmi is continues feed option but any feedback would be…Continue
Hi All,I am in need of some fruit purées and am interested to know which brands people prefer. I have a brand I already use but I haven't been going through it as fast as expected and I feel the quantity I need to order is too much. I'd like to hear…Continue
I am thinking of biting the bullet and buying a guitar cutter, and looking for a supplier in Canada. Anyone know of anyone? or even a used one....Secondly, any recommendations? Double guitar or single? Pros or cons...do you find you use it enough to…Continue
Hi there,If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon? Thank Continue
What do you fellow chocolatiers think about deZaan chocolates? DeZaan positioning seems to be high quality at competitive pricing. One rep mentioned that deZaan is just as good or better than Callebaut but at a lower cost (also comparable to…Continue
Im using the recipe that I normally use in my new Melanger. Im having serious issues. Melanger chocolate tastes like burnt rubber after a few hours in the new machine.Has anyone experienced this? Is this just because its new?Continue
Hi,I am starting to learn the art of making chocolate.I have a basic question - do chocolatiers worldwide make their chocolates from cocoa butter + cocoa mass + vanilla, or they use premade chocolate like Valrhona, Callebaut, etc?ThanksOr MContinue
We make our own marshmallows and enrobe them in chocolate. We have tried cutting them using a knife, pizza cutter and caramel cutter (6 blade rollers). All of them get sticky with marshmallow every pass. Does anyone else have any ideas? I considered…Continue
I hope you will love this book as much as I did! A charming memoir of 25 years in business at the Washington, DC chocolate shop of the same name. A boost to every entrepreneur, dreamer, and chocolate lover.
Ahhh, Monday! The first day of a new week. The first week of a new month.
The first opportunity for hot chocolate. And joke recipes!
Find the …Continue
One of the most popular hot drinks at the High Tea Szalón is “Mámor Koko Samoa Chocolate Tea”. We have been serving this innovative new "tea" to Australians for three years now and finally we’d like to reveal…Continue
San Diego is so cute.
Between the sunshine, the water, the palm trees, and the colorful little neighborhoods dotting the landscape, San Diego beckons to visitors and makes you want to explore. Since I was there for the race last weekend, I went in search of chocolate.
And I found Caxao Artisan Chocolates in Little Italy, as…Continue