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

Jack Meyer replied to Thomas Forbes's discussion Making Milk Chocolate
"I would not have thought to use the microwave...Thanks for that tip. I don't believe that moisture was the problem so I will go ahead with your suggestion and I'll let you know how it goes. I now must wait for the new motor to…"
9 minutes ago
Gap replied to Thomas Forbes's discussion Making Milk Chocolate
"I don't know Jack. I think all you can do is experiment a little. If it were me, I'd chop up the block you have into little pieces and then try to melt in the microwave. If it doesn't go liquid then maybe something else is amiss…"
18 minutes ago
Jack Meyer replied to Thomas Forbes's discussion Making Milk Chocolate
"Thanks Gap!  I really appreciate your responding to my question. I will add the additional cocoa butter. I would like to not add the soy lecithin so I will see how the butter works without the soy. Do you think that warming up the now hardened…"
30 minutes ago
Gap replied to Thomas Forbes's discussion Making Milk Chocolate
"I'm not Tom, but I might be able to help. I think your total fat content is too low. Assuming the cocoa beans have 53% cocoa butter, your total fat in the recipe would be 50% x 53% + 25% x 26% = 33%. If you are using a standard wet grinder, you…"
41 minutes ago
Max Lesser added a discussion to the group Classifieds - For Sale or Wanted

Chocolate Tempering Machine for Sale - Chocovision Revolation Delta

I have a Chocovision Revolation Delta Chocolate Tempering Machine for sale. I barely used it and it's in perfect condition. All specs are listed on the link above but please feel free to let me know if you have any other questions about it.It retails for $2250 and I'm asking $1850 plus shipping. I can ship it anywhere in the US.Cheers,MaxSee More
1 hour ago
Profile IconMax Lesser, Portia Nathan and Katherine Gandy joined Clay Gordon's group

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
1 hour ago
Francis Murchison replied to Katherine Botelho's discussion Cocoatown Melanger Belt Change
"Hi, In all honesty I have had a very bad experience with customer service from Inno Concepts and tend to avoid using them as a resource if I have any problems. The belt I bought is a micro-v 31"x 3/8" belt. Not the powertwist, as it is…"
2 hours ago
Jason Godwin liked Jason Godwin's profile
3 hours ago
Sarah Hart replied to Helen Benton's discussion FOR SALE Mol d'Art 50 kg chocolate moulding machine
"Sorry, I missed this! Messaged you here.  "
4 hours ago
Katherine Botelho replied to Katherine Botelho's discussion Cocoatown Melanger Belt Change
"Hi Laurie, Sorry for the (very) late reply. If you still need the info: You need to remove the bottom of the machine, and remove the old belt, which is the simple part. The difficult part is getting the new belt on. Inno was extremely unhelpful…"
4 hours ago
Profile IconLiz and Sue Tavares joined Clay Gordon's group

Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
4 hours ago
Portia Nathan added a discussion to the group Classifieds - For Sale or Wanted

For Sale October 2014: Cocoa Beans Equador Nacional ASE Type 'Camino Verde'

Please see my beans for sale on Ebay UK. Bought directly from Camino Verde, but I have too many to use myself. Fantastic quality with typical fruity floral notes. 11.5 kg jute bags. Stored well. Excellent price.…See More
4 hours ago
Eric Conceicao was featured
5 hours ago
Profile IconLeesa Jensen, Raynald Nolin, john childs and 45 more joined The Chocolate Life
5 hours ago
Daniel Keadle and Alan Caldwell are now friends
6 hours ago
Jack Meyer replied to Thomas Forbes's discussion Making Milk Chocolate
"Hi Tom, I recently tried to make milk chocolate using 50%  liquor, 25% whole milk powder and 25% sugar. I had the liquor in the melanger for 48 hrs. added the sugar and all was well. Then I added the milk powder and things literally ground to a…"
7 hours ago
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The DiscoverChoc Daily is out! Stories via @ChocMission @Johnny_Iuzzini @LCDelaviuda

The DiscoverChoc Daily

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

Facebook15 hours ago · Reply
PHLChocolate replied to Tony Walter's discussion Hilliard 240lb Temperer and Cooling Cabinet in the group Classifieds - For Sale or Wanted
"Hi Tony, I sent you a message with my email address. Please contact me if this is still available.  Thanks!"
17 hours ago
Valadi Krishnan Jaganathan liked Hector Velásquez's photo
18 hours ago
Valadi Krishnan Jaganathan and Hector Velásquez are now friends
18 hours ago

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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.


Making Milk Chocolate

Started by Thomas Forbes in Micro-Batch "Homebrew" Chocolate. Last reply by Jack Meyer 9 minutes ago. 13 Replies

After making dark chocolate for a couple of years, I have ventured off into the world of making milk chocolate.  The first batch ended up being a dark milk and came out fairly nice.  I used 42% liquor, 7% butter, 27% sugar and 24% milk powder. …Continue

Cocoatown Melanger Belt Change

Started by Katherine Botelho in Tech Help. Last reply by Francis Murchison 2 hours ago. 20 Replies

It's time for my first belt change on my Cocoatown Melanger. Inno Concepts tells me that I shouldn't attempt this myself, and that the motor "may" need to be removed in order to change the belt. Has anyone on this forum done this themselves? I'm a…Continue

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Tech Help. Last reply by Sarah Hart 4 hours ago. 5 Replies

Selling our Mol d'Art machine- great for making truffles, or anything with inclusions! Easy to clean and reliable, handles our high viscosity chocolate beautifully. Tempers through ambient air temperature, easy to accelerate with a fan. Please…Continue

Toak Chocolate - $260 per 50 gram bar

Started by Scott in Uncategorized. Last reply by Gap 21 hours ago. 2 Replies

Clay called for the $100 chocolate bar.  The good folks behind Toak Chocolate answered the call with enthusiasm.  Rare and secret Ecuadorian cacao, so delicately flavored that one must handle…Continue

Butter & Ganache

Started by Daniela Vasquez in Tech Help on Monday. 0 Replies

Does anyone know the difference it makes in a ganache when the butter is added melted, creamed or solid? Or when there is none? Is there a difference in shelf life? I'm refering to a cream-based ganache, where there is an emulsion with milk fat…Continue

Tags: emulsion, milkfat, ganache, butter

Francois Pralus

Started by Ian Horvath in Tips, Tricks, and Techniques. Last reply by Ian Horvath on Monday. 3 Replies

So searching around the internet and came across this interesting quote on Francois' website: François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the right flavour before he starts to manufacture: "I…Continue

Chocolate Vendors

Started by Keti in Uncategorized on Sunday. 0 Replies

Hello Everyone, I have been in the chocolate business for about a year now and have been looking for appropriate as well as affordable vendors to work with. I don't know if this is my inability to find great vendors or they are really hard to find.…Continue

Contact Samuel Von Rutte

Started by Cat Ankerson in Uncategorized on Sunday. 0 Replies

Hi does anyone have a contact email for Samuel Von Rutte in Evuador or does anyone know if it is possible to visit his Hacienda Limon?

Commercial chocolate-making kitchen for rent in Salt Lake City Utah

Started by Melanie in Tasting Notes on Saturday. 0 Replies

I have a commercial kitchen with space available for one interested in chocolate/candy making, and gluten-free baking in Salt Lake City, UT.  The kitchen has a 240 lb Hilliard tempering machine with 6" enrober, a 10 lb Little Dipper tempering…Continue

equipment cleaning

Started by Nicole in Tasting Notes on Saturday. 0 Replies

We are going to take some old equipment out of storage to ramp up production.  This is equipment that really hasn't been used since Dad died: Savage (?) mixer, additional stove and kettle, and deep fryer for nuts.  What is everyone's preferred…Continue


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

Root Chocolate - 85%

Posted by Landen Zernickow on October 20, 2014 at 9:00pm 0 Comments

Last week, we finished another batch of delicious chocolate. This time, we tried four distinctly new ideas: a new roasting profile, a higher percentage cocoa, a longer refining time, and finally, a different temperature range for tempering. And the result? Smooth deliciousness!


Rather than our typical 400 degree hit, followed by 15-20 minutes at 250, we tried a roasting profile inspired by some comments …


which oil based essence and color in best in india?

Posted by Aarti on October 17, 2014 at 3:25am 0 Comments

which oil based essence and color in best in india?

Chocolate with grains

Posted by Predrag Miladinovic on October 13, 2014 at 5:23pm 0 Comments

In 2004 I started making bars with rice, millet, kamut and quinoa puffs. I'd like to expand the line to goji berry and other dry fruit. I used to make them manually, but now I am preparing to introduce a depositor. In the picture old labels are shown, which will be…


Dedicated to Mountains

Posted by Predrag Miladinovic on October 13, 2014 at 5:00pm 1 Comment

As an old mountain climber, I will name my 40 and 100g bars after famous mountain…


Root Chocolate - Where do Cacao Farmers Come In?

Posted by Landen Zernickow on October 9, 2014 at 6:26pm 2 Comments

Shout outs to SPAGnVOLA and Askinosie in today's Root Chocolate post...

Most chocolate consumers don’t consider where their chocolate is coming from. Those of you reading this blog are already ahead of your peers, because you’re educating yourself about the process, about what it takes to bring those tasty bars of chocolate to your tongue.

Even then, the majority of what I’ve covered so far involves the processing end of chocolate, once it’s considered cocoa. However,…


Root Chocolate - Advice from experts

Posted by Landen Zernickow on October 7, 2014 at 12:39am 0 Comments

Recently, I had the opportunity to speak with two true chocolate experts. The first was Chloe Doutre-Roussel, author of The Chocolate Connoisseur. We sat at Dandelion in San Francisco, where she was doing a book signing on her way up to the Northwest Chocolate…


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