The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.

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Latest Activity

Steven Shipler replied to Steven Shipler's discussion I just wanted to show my new website and get some feedback!
"Check it all out now!! I figured out how to just do edits on the mobile page specifically!!"
1 hour ago
Steven Shipler replied to Steven Shipler's discussion I just wanted to show my new website and get some feedback!
"Yeah the $7 symbols I created in photoshop and they look really nice on the computer but when it is on the phone it puts them at the bottom, I used them to cover the small $7.00 that the site automatically puts for the price of the item. Thank you…"
1 hour ago
Adam Dick replied to Adam Dick's discussion For Sale: 2012 FBM Compatta Continuous Tempering Machine in the group Classifieds - For Sale or Wanted
"yes, it's located in Arcata California."
4 hours ago
R. "Curly" Caporuscio replied to Adam Dick's discussion For Sale: 2012 FBM Compatta Continuous Tempering Machine in the group Classifieds - For Sale or Wanted
"Is this located in California?"
4 hours ago
Adam Dick added a discussion to the group Classifieds - For Sale or Wanted
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For Sale: 2012 FBM Compatta Continuous Tempering Machine

2012 FBM Compatta continuous tempering machine in excellent condition.  We bought it new from Italy in May of 2012 and have since outgrown its usefulness.  Payed $12,400 asking $9,500.  Please email if you have any questions info@dtchocolate.comSee More
5 hours ago
Adam Dick 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
5 hours ago
Jessica Osterday posted a discussion

Cocoatown Melanger Chocolate tastes like burnt rubber

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?See More
15 hours ago
Larry replied to Steven Shipler's discussion I just wanted to show my new website and get some feedback!
"Only one photo attached last time."
16 hours ago
Larry replied to Steven Shipler's discussion I just wanted to show my new website and get some feedback!
"I checked your site out on my iPhone. The home page is nice. It was difficult to get to where I could buy something. The reviews aren't spaced right for the phone width. I would make the review box a touch more narrow. On the page with the bats…"
16 hours ago
Dirke and matt black are now friends
16 hours ago
Steven Shipler posted a discussion

I just wanted to show my new website and get some feedback!

Just uploaded my new website! I wanted to get some feedback on what you all think of it!The url is www.stonegrindz.comWe have been working really hard on updating this, so be critical.Thank you so much!!See More
16 hours ago
Aura replied to Chocolate Lover's discussion WANTED: Used Continuous Tempering Machine in the group Classifieds - For Sale or Wanted
"I would be interested to in a used machine"
20 hours ago
Jim Greenberg replied to Chocolate Lover's discussion WANTED: Used Continuous Tempering Machine in the group Classifieds - For Sale or Wanted
"I have them and we are in NY  email me with your contact info thanks. Jim@unionmachinery.com Jim Greenberg, President Union Confectionery Machinery"
21 hours ago
matt black replied to Kaydee Kreitlow's discussion Farmer's Market customer interaction question in the group Startup Central
"Hi Kaydee, This is my first year selling my chocolates at the farmers market as well.  I began my market experience back in October selling my chocolates for 1.25 each (15 - 16 grams) and initially I would not give samples. I did ok the first 2…"
21 hours ago
Chocolate Lover added a discussion to the group Classifieds - For Sale or Wanted
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WANTED: Used Continuous Tempering Machine

Looking for a used continuous tempering machine located in the United States (preferably East Coast). Any size or brand works.Please email: elliegoldman730@gmail.com Thank you!See More
yesterday
Or M replied to Or M's discussion What are the meterials of the chocolatier?
"Thanks Omar, I am still not sure what should I use. What most of the people who make pralines and chocolate bars use? What is considered "better"? "
yesterday
Val jackson posted a status
"Greetings! Jack Valley Truffles is officially in business! I'm so excited to start this new venture; integrating business and social value."
yesterday
Jonathan Edelson and Lance Omsky are now friends
yesterday
José Crespo posted photos
yesterday
Omar Forastero replied to Corey Meyer's discussion Cutting marshmallows
"I would consider enrobing with chocolate twice. first time before cutting and second after. The chocolate creates a thin layer making it easier to cut. Otherwise, your marshmallow recipe might need to be firmer.(more gelatin perhaps)"
Wednesday
 

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Forum

I just wanted to show my new website and get some feedback!

Started by Steven Shipler in News. Last reply by Steven Shipler 1 hour ago. 4 Replies

Just uploaded my new website! I wanted to get some feedback on what you all think of it!The url is www.stonegrindz.comWe have been working really hard on updating this, so be critical.Thank…Continue

Tags: www.stonegrindz.com, grindz, stone, bar, chocolate

Cocoatown Melanger Chocolate tastes like burnt rubber

Started by Jessica Osterday in Tech Help 15 hours ago. 0 Replies

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

What are the meterials of the chocolatier?

Started by Or M in Chocolate Education. Last reply by Or M yesterday. 2 Replies

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

Tags: Valrhona, Callebaut, butter, cocoa, making

Cutting marshmallows

Started by Corey Meyer in Tips, Tricks, and Techniques. Last reply by Omar Forastero on Wednesday. 6 Replies

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

Tags: tricks, cutting, Marshmallow

Bean to bar viscosity after adding sugar

Started by David Menkes in Micro-Batch "Homebrew" Chocolate. Last reply by Sebastian on Wednesday. 18 Replies

I'm experimenting with some conacado Dominican Republic at home, and after grinding for 24 hours I had super low viscosity (almost like water) with a super-small micron size. After adding sugar (30% to make a 70% bar) and grinding for another 24…Continue

Looking for Grindeurs/Melangers in Europe

Started by Filip Teply in Where to Buy. Last reply by Itziar Calvar on Wednesday. 1 Reply

Hi everyone,I'm looking for Grindeurs/Melangers with maximum capacity 4kg. Do you know about any brands or any shops in Europe?Thank you for answers.FilipContinue

Introduction with a few questions

Started by Hong L in Allow Me to Introduce Myself. Last reply by Dario M. Agesilao on Tuesday. 5 Replies

Hi, my name is Hong Le from Los Angeles.  I've been working as a web programmer in the internet sector for half of my life.  I figure it's about time I try something new and why not get into something that I'm passionate about.  I love chocolate and…Continue

800 gr. half an easter egg :D

Started by Dario M. Agesilao in Tasting Notes on Tuesday. 0 Replies

Continue

Group Review - Fortunato #4

Started by Clay Gordon in Tasting Notes. Last reply by Nicholas Whebell on Tuesday. 23 Replies

This is the first in what I hope will be a regular series (at least quarterly) of Group Reviews, a new feature for 2014 here on TheChocolateLife.The idea behind the reviews is to get members to contribute their opinions about chocolates that are…Continue

Milk chocolate changing color

Started by John Duxbury in Tasting Notes. Last reply by Sebastian on Monday. 7 Replies

Hello All.  I've been using Peters Broc milk chocolate for about a year with no problem.  Today I pulled the third bar out of a box that I've been using this week.  I tempered it and it remained in the machine (Delta) for about an hour before I use…Continue

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Blog Posts

Book Review: "Chocolate Chocolate," by Frances Park & Ginger Park

Posted by The Chocolate Tourist on April 13, 2014 at 6:04pm 0 Comments

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.

Read all about it!

Chocolate Chocolate - family-run shop in DC

Posted by The Chocolate Tourist on April 9, 2014 at 4:00pm 0 Comments

What do you call the neighborhood shop that represents the dreams, hard work, family loyalty, and enduring passion for chocolate of two very special sisters? Chocolate Chocolate.

Read all about it on The Chocolate Tourist blog!…

Continue

The Chocolate Chase - looking for chocolate in all the wrong places

Posted by The Chocolate Tourist on April 2, 2014 at 2:53pm 0 Comments

...and finding it (eventually).

A morning in Georgetown leads us on a wild goose chase! But chocolate always comes through in the end.

Read…

Continue

Monday Mug: Magic Chocolate Elixir (Zero Calories!)

Posted by The Chocolate Tourist on April 1, 2014 at 12:32pm 0 Comments

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

How we make Mámor's Koko Samoa Chocolate Tea

Posted by Howard & Hanna Frederick on March 30, 2014 at 9:16pm 0 Comments

mamor-koko-samoa-tea Mámor own Koko Samoa Tea 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

Chocolate-scouting in San Diego, CA

Posted by The Chocolate Tourist on March 26, 2014 at 8:21pm 0 Comments

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
 
 
 

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