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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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Jeffray D. Gardner replied to Jeffray D. Gardner's discussion For Sale: DR89 Cake Cutting machine in the group Classifieds - For Sale or Wanted
Tom replied to Barb Stuckey's discussion Theobromine: source for?"Brad if you want to reduce blood pressure naturally, hybiscus tea is very good apparently (Wiki again). I looked into it because a couple of Aussie cacao growers started eating the whole beans straight out of the pods, pulp bean everything. The…"
Sebastian replied to Barb Stuckey's discussion Theobromine: source for?"I have no direct knowledge of it's use for bp reduction - however, since caffeine is also a diuretic, given the structural similarities between it and theobromine, i suppose theobromine could also be a diuretic. Again, i have no direct…"
noel morata joined Clay Gordon's group
Hawaii Cacao
Information on cacao and chocolate in Hawaii and about the Hawaii State-wide -Cacao Variety Trial in 2010. Co-moderated by ChocolateLife member Skip Bittenbender of the University of Hawaii.Group badge photo by ChocolateLife member Koa Kahili.See More
Teresa Ulrich added a discussion to the group The Science of Chocolate
Pre-washing cocoa beans before drying
Hello,Does anyone have information about how washing pre-fermented cocoa beans before drying affects bean flavor? The only information I have, from a document written by Smilja Lambert of Mars, Inc. about Vietnam cocoa, states that soaking is supposed to reduce acidity, increase brown beans and improve chocolate flavor. I’m working with a farmer who is trying to improve the flavor of his beans. He currently soaks the pre-fermented beans (approx. 10kg at a time) in water for 15 minutes before…See More
Brad Churchill replied to Barb Stuckey's discussion Theobromine: source for?"I also read on Wikipedia that it works very well for reducing blood pressure (provided you don't exceed the LDL50). Seeing as I have high blood pressure, I could technically make a special "Brad" chocolate, eat it regularly…"
Teresa Ulrich joined Clay Gordon's groupThe 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.
JOYCE SPINELLO is attending Adriennne Henson's eventRay Majors of Scharffen Berger @ Food Emporium at The Food Emporium
June 9, 2012 from 1pm to 3pm
Ray Majors of Scharffen Berger Chocolate will give an informative talk about his fascinating career and extensive world travel in search of the finest cacao.The talk will be followed by a chocolate tasting and Questions and Answer sessionSee More
antonino allegra replied to Landia's discussion Set up cost of starting a small chocolate business"Great, best of luck with your new business!
Will you produce bean to bar or become a chocolatier?
If you are into chocolatier, you can contact us, we make organic chocolate here in SA.
"
Onalenna Setilo replied to Landia's discussion Set up cost of starting a small chocolate business"Hi antonino,
I will be setting up in Botswana.
regards
Ona"
antonino allegra replied to Clay Gordon's discussion Evaluation and Feedback"Hi Gordon,
i have started following your website just about a year ago and i have really learned a lot. I also have shared my notes on beans, roasting and participated on a lot of discussion.
I found so interesting to contribute together with people…"
antonino allegra replied to Landia's discussion Set up cost of starting a small chocolate business"Hello Landia,
where are you going to open your chocolate business?
We do chocolate in Cape Town, we offer support to all our customers that want to know about chocolate!"
Clay Gordon posted a status"I created a new (free) chocolate bar cost calculator for members to download @ http://ning.it/K7HATJ"
Clay Gordon replied to Clay Gordon's discussion Examining a Mast Brothers Assertion"After Lowe took a look at my back of the envelope math, I decided to do some more concrete modeling of the costs involved and created a spreadsheet on Google Docs for everyone to look at.
The spreadsheet takes a slightly more sophisticated…"
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Events
February 18
Saturday
April 19
Thursday
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Chocolate Workshop: from bean to bar - PERU
April 19, 2012 at 11am to June 30, 2012 at 6pm – Cusco, Perú
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June 4
Monday
June 9
Saturday
Forum
Theobromine: source for?
Started by Barb Stuckey in Where to Buy. Last reply by Tom 2 hours ago. 11 Replies 0 Likes
Hi everyone. I'm new to The Chocolate Life so I hope I'm doing this correctly!I'm looking for a source of theobromine that's extracted/removed from cocoa beans, i.e. not synthesized. Does anyone know a good source for this ingredient?BarbContinue
Set up cost of starting a small chocolate business
Started by Landia in Allow Me to Introduce Myself. Last reply by antonino allegra 12 hours ago. 15 Replies 0 Likes
I am trying to get together a cost estimate for starting a small chocolate making business. Nothing too fancy - basic dark and milk chocolates in low volumes for starters.I am located in South Africa and am attending a chocolate making course in…Continue
Tags: costs, start, chocolaterie, cost, up
Evaluation and Feedback
Started by Clay Gordon in Opinion. Last reply by antonino allegra 12 hours ago. 2 Replies 0 Likes
I started TheChocolateLife back in January 2008 as an on-line community to share my passion for chocolate. That passion was ignited back in 1994, led to my starting chocophile.com back in May 2001 and to getting a book published in 2007, and to…Continue
Examining a Mast Brothers Assertion
Started by Clay Gordon in Opinion. Last reply by Clay Gordon 13 hours ago. 26 Replies 0 Likes
I rarely take a public position when it comes to chocolate companies, but a recent statement in a BusinessInsider.com video brought me up…Continue
roasters
Started by rene in Tech Help. Last reply by rene 14 hours ago. 6 Replies 0 Likes
hello chocolate community!does anybody use or have experience with 10-15kg drum coffee roaster to roast the cacao beans? is it ok to roast cacao beans with coffee roaster and/or what kind of adjustments needs to be done?is somebody using rotisserie…Continue
I NEED HELP!
Started by Christine de Massis in Allow Me to Introduce Myself. Last reply by Daniel Herskovic yesterday. 3 Replies 0 Likes
Hello everyone!!!I started my chocolate making business. I bought the tempering machine, the polycarbonate molds and I have a great chocolate to work on...but i have a lot of questions and Im hoping you all can help me.Here is the list of…Continue
Hispanola and Sanchez
Started by Thomas Forbes in History of Chocolate yesterday. 0 Replies 0 Likes
In the Dominican Republic the differential between fermented and unfermented cacao is called Hispanola and Sanchez respectively. I was wondering how do they differentiate in other countries around the world? I have read that somewhere between 12…Continue
Chocolate Bar Packaging Options - Your experience and feedback
Started by eileen h. in Opinion yesterday. 0 Replies 0 Likes
Hello EveryoneI'm trying to decide on the best packaging options and wanted to get feedback in terms of price, ease of use in automated manufacturing, durability, printing issues, etc.I'm looking to produce a 3 oz and 1.5 oz bar and I currently…Continue
Chocolate Artist Software/Printer
Started by David Peterson in Tips, Tricks, and Techniques. Last reply by Glenn Knowles yesterday. 35 Replies 0 Likes
Has anybody used the Chocolate Artist software and printer by Deco? I have some custom applications for which this would be perfect, but I would love to know your opinions on it. Any…Continue
When a Guide to Good May Not Be
Started by Clay Gordon in Opinion. Last reply by Clay Gordon on Tuesday. 9 Replies 0 Likes
Last week I was made aware of a web site called GuideGuide.com by Shawn Askinosie. The About page says that the site's mission is to "provide the world’s largest and most reliable source of information on the health, environmental, and social…Continue
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Clay's Travel Blogs
Off to Bolivia: A Note from Volker Lehmann
Onward to Bolivia
Greetings from La Paz
On the Rurrenabaque Riverfront: Great Bolivian BBQ
The Most Unexpected Pleasure?
Photos and Commentary of my Trip Down the Andean Road of Death
Hipstamatic Photo Gallery
Onward to Bolivia
Greetings from La Paz
On the Rurrenabaque Riverfront: Great Bolivian BBQ
The Most Unexpected Pleasure?
Photos and Commentary of my Trip Down the Andean Road of Death
Hipstamatic Photo Gallery
Off to Paris
Discover Chocolate in Paris - From Paris
Salon du Chocolat - Opening Night
Chocolate as Fashion: Défilé at the 2010 Salon du Chocolat
More Discover Chocolate in Paris 2010 / Salon du Chocolat Photos
Tentative 2012 Travel Programs
June - Salon du Chocolat, Brasil
September - Yucatan (September)
October - Chocolate Unwrapped (London)/Salon du Chocolat (Paris)
Blog Posts
stuff
Posted by Paul John Kearins on April 29, 2012 at 10:00am 0 Comments 1 Like
I started Making chocolates when i was 8 years old, I would put them into decorated egg boxes as gifts for my family and ever since then I have had the bug. I studied at the Cassio College in Hertfordshire and was the recipient of the Renshaw Challenge cup in 1987..... that basically set the tone for the rest of my carreer. I ran away to the Netherlands in 1993 and became pastry chef, head chef and chocolatier at the extremely popular Ma Brown's in Haarlem, there made the British tradition…
ContinueLast episode: The Art of Chocolate From the Finest Cocoa to Exquisite Chocolate
Posted by Vercruysse Geert on April 25, 2012 at 3:12am 0 Comments 1 Like
The Innovators In Pursuit of the New for 100 Years Felchlin
Company histories are usually all about change, about leaps forward, highs and lows; they are a patchwork of differences. However, the Felchlin company history is different. In the 100 years since its foundation, it has been shaped by a remarkable amount of continuity:
- The products – these have developed over time but…
Continue
Ocumare, Venezuelan
Posted by Journey Shannon on April 13, 2012 at 6:24pm 1 Comment 1 Like
Raw cacao nibs just arrived and how lovely the scent of roasting them fills the air. I smell chocolat brownies and yummy goodness. Roasting Nib Time: 250'F - 30 minutes
I am learning to appreciate the taste of the cacao nib. When they arrived they were sharp, violently bitter, aggressive, abusive. My kind oven tamed them and now, they're delicate, soft, obedient, pleasing and ready to be made into chocolat. Batch #7 will be made with roasted nibs and batch #8 raw nibs.…
Continue Batch #5 Bean to Bar
Posted by Journey Shannon on April 11, 2012 at 11:14am 0 Comments 1 Like
Batch # 5 is under my belt and I am feeling like a proud momma. I’ve made a 70%, 55% and a milk chocolat 45% all with a Peruvian bean. After much making and tasting I have decided the Peruvian bean is not for me. Yes it makes Chocolat. The Chocolat is not bad but the Chocolat it makes is tart and fruity. Maybe it’s great Chocolat and I’ve just eaten too much. My audience has been pleased. I’ve ordered beans today from Ghana, Venezula, Madagascar and Ecuador. I joyfully await there arrival as I… Continue
Bean to Bar Chocolat Wrappers
Posted by Journey Shannon on April 11, 2012 at 3:00am 0 Comments 1 Like
I designed these 4 wrapper yesterday evening with the goal of using them on my bean to bar chocolat. The two artist of the images are Bolivian and African You are only seeing the front view. The back view entails the ingredient listing, weight and a paragraph about making the chocolat from bean to bar in studio. I would love any feedback, criticism or suggestions. We are all consumers, what do these images inspire?…
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