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

eg replied to Rashmi Anand's discussion online school for chocolate making
"I'm curious how this course has been helpful to anyone starting a small bean to bar business. I feel like I can learn a lot about history and culture of chocolate on my own. How much business planning, and actual production methods are taught?"
1 hour ago
Profile Iconeg and Magdalin Lorgoulloux joined Clay Gordon's group
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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.
1 hour ago
Kerry replied to Rashmi Anand's discussion online school for chocolate making
"What sort of advice are you looking for - a connection to the school's website? here - http://courses.ecolechocolat.com "
2 hours ago
Clay Gordon is now friends with Shekhar Halder and TalamancaOrganicaCacao&Chocolate
2 hours ago
Profile IconAndrew James Peterson, Saunoa Liva and Magdalin Lorgoulloux joined The Chocolate Life
3 hours ago
Brian Flick replied to Brian Flick's discussion FOR SALE 4X8 Ross 3 roll refiner $10500 in the group Classifieds - For Sale or Wanted
"Depends entirely on how you pre-refine and how many passes you make. It is suitable for any production volume under 200lbs/ day in my experience. I feel It creates far smooth chocolate then running strictly through a melangeur."
5 hours ago
Daniel Haran replied to Brian Flick's discussion FOR SALE 4X8 Ross 3 roll refiner $10500 in the group Classifieds - For Sale or Wanted
"What's the throughput? How about particle size reduction and distribution? Thanks!"
5 hours ago
Brian Flick added a discussion to the group Classifieds - For Sale or Wanted
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FOR SALE 4X8 Ross 3 roll refiner $10500

I have a Ross 4x8 3 roll refiner available. It was completely refurbished 1 year ago. It is great model for craft chocolate production. I am only selling because our production has outgrown this model and we need to upgrade.email at: brian@brianflick.combest-BrianSee More
6 hours ago
Thomas Forbes liked Vera Hofman's blog post Every year it's getting better and better!
7 hours ago
Magdalin Lorgoulloux liked Clay Gordon's group The Science of Chocolate
9 hours ago
It's Chocolate replied to It's Chocolate's discussion It's Chocolate is changing business name.
"Vera, The recipes are staying the same. No worries. Sincerely, Rom"
10 hours ago
Vera Hofman posted a blog post

Every year it's getting better and better!

I tasted amazing new stuff in 2014!My favorite new-coming chocolate makers:- Pump Street Bakery (especially Grenada 70% and Ecuador 75%).- It's Chocolate (especially Chuao and Belize). New name: Brasstown Chocolate.- Cacao Hunters (everything!).Other new ones that I like: Metiisto, Doble & Bignall, Erithaj, Solstice and Cacaosuyo.New bars from existing chocolate makers that are really awesome:- Idilio: Trinchera 74%- Soma: La Dalia, Blend 82%, Peru Nacional, Little Big Man, Dancing in your…See More
10 hours ago
Diane Butler replied to Thea Spencer's discussion For Sale - Prefamac 30 kg Batch Tempering Machine in NSW Australia in the group Classifieds - For Sale or Wanted
" Do you still have this machine?"
10 hours ago
Profile IconDiane Butler and Heather Mendenhall joined Clay Gordon's group
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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
10 hours ago
Vera Hofman replied to It's Chocolate's discussion It's Chocolate is changing business name.
"As long as you don't change the recipes, it's fine to me :-)"
11 hours ago
eg replied to Rashmi Anand's discussion online school for chocolate making
"I'd like to hear about this too - specifically the bean-to-bar program"
11 hours ago
eg updated their profile
11 hours ago
Cherri Emery commented on Clay Gordon's group Sculpting with Chocolate
"IMG_2283-1.jpg A Chocolate Sculpture I created. "
14 hours ago
Cherri Emery joined Clay Gordon's group
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Sculpting with Chocolate

This group is for ChocolateLife members interested in sculpting with chocolate - whether for fun or for competition showpieces.
14 hours ago
Cherri Emery liked Clay Gordon's group Sculpting with Chocolate
14 hours ago
 

MIGRATION NEWS

Progress

I will be taking TheChocolateLife offline for maintenance and migration on Sunday, December 28th, at or about midnight, EST. It will be down for at least 72-96 hours. Please enjoy the days leading up to the new year and I hope to be back online very early in 2015.

Thanks for your patience.

Support TheChocolateLife by Taking Advantage of Special Member Offers:

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.

Forum

online school for chocolate making

Started by Rashmi Anand in Opinion. Last reply by eg 1 hour ago. 3 Replies

Can someone please advise on the ecole chocolate online school

It's Chocolate is changing business name.

Started by It's Chocolate in News. Last reply by It's Chocolate 10 hours ago. 2 Replies

At It's Chocolate we have been planning a name change for quite some time, but just couldn't find anything we really liked until now. Brasstown Chocolate. Brasstown is a NC community where the premier folk artisans school in the country is located.…Continue

Cacau farmers earn 6% of the value of chocolate bars....hardly worth the effort!!!

Started by Jim in Tasting Notes 15 hours ago. 0 Replies

Extracted from 14 Dec 2014 Financial Times (Brazil)The sector, which turns cocoa beans in butter, powder and cocoa liquor used to make chocolates and flavoring for desserts and sweets, has been undergoing a process of strong concentration of…Continue

How to make bacon and chocolate shelf stable?

Started by Daniel Herskovic in Tips, Tricks, and Techniques. Last reply by Cherri Emery 16 hours ago. 4 Replies

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

Recommendations for visiting San Blas and finding cacao?

Started by Hazel Lee in Travels & Adventures. Last reply by TalamancaOrganicaCacao&Chocolate on Thursday. 1 Reply

I studied a little about the Kuna Indians and the effect of their cacao drink on cardiovascular health at university. I have decided to visit San Blas this Christmas as part of a 4 week trip. Although there seems to be a lot of info on the studies…Continue

Tags: panama, cacao, health, yala, indians

Another Chocolate Lovers Blog

Started by Dalton Chakma in Allow Me to Introduce Myself on Thursday. 0 Replies

Hi, I have started a blog all about chocolate & chocolate lovers. You are all welcome to my blog. And have a nice marry christmas.http://www.chocolatelover.info/Continue

Tags: chocolate, dark, Chocolates, Lovers, Chocolate

about chocolate making

Started by Shekhar Halder in Tasting Notes. Last reply by Dalton Chakma on Thursday. 2 Replies

I want to learn about chocolate making in practical (from been to bar) is it possible in India. Friends please help mein this connection. It will be great for me if i am allowed to work in a production line which belongs to any one of our members in…Continue

More toffee questions...

Started by Daniel Herskovic in Tips, Tricks, and Techniques. Last reply by Nicole Dec 22. 2 Replies

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

Winnower needed!! Help

Started by TalamancaOrganicaCacao&Chocolate in Tasting Notes. Last reply by TalamancaOrganicaCacao&Chocolate Dec 19. 2 Replies

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

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help. Last reply by Evan Langendorf Dec 19. 13 Replies

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

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 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.]

Blog Posts

Every year it's getting better and better!

Posted by Vera Hofman on December 28, 2014 at 2:27pm 0 Comments

I tasted amazing new stuff in 2014!

My favorite new-coming chocolate makers:

- Pump Street Bakery (especially Grenada 70% and Ecuador 75%).

- It's Chocolate (especially Chuao and Belize). New name: Brasstown Chocolate.

- Cacao Hunters (everything!).

Other new ones that I like: Metiisto, Doble & Bignall, Erithaj, Solstice and Cacaosuyo.

New bars from existing chocolate makers that are really awesome:

- Idilio:…

Continue

Root Chocolate - Roasting Cocoa Beans with the Behmor 1600 PLUS

Posted by Landen Zernickow on December 15, 2014 at 7:00pm 0 Comments

This weekend we took our cocoa bean roasting to the next level: we christened our newest tool, the …

Continue

Root Chocolate - Thanksgiving Chocolate Tasting

Posted by Landen Zernickow on December 11, 2014 at 7:40pm 0 Comments

Last weekend, we were thankful to have Richard’s parents in town to celebrate Thanksgiving. For the occasion, we hosted a true blind chocolate tasting adventure. We pulled out Eagranie Yuh’s The Chocolate Tasting Kit (Tasting Kits) , Richard conducted a dramatic reading of the…

Continue

Root Chocolate - Marketing or Education

Posted by Landen Zernickow on December 8, 2014 at 5:42pm 0 Comments

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

CHOCOLATE FOIL

Posted by Alufoil Products Pvt Ltd. on December 8, 2014 at 6:21am 0 Comments

EGG SHAPE CHOCOLATE WRAPPERS

 
 
 

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