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

Vera Hofman posted photos
6 minutes ago
Annmarie Kostyk replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"Okay my friends, here is a look at the $260 To'ak bar. So glad I didn't buy one. Just look at it. It's NOT raw chocolate. No shine. It looks old, crumbly and wasn't tempered correctly. "
10 minutes ago
Melanie added a discussion to the group Classifieds - For Sale or Wanted

Wanted, conveyor for chocolates

I am looking for an approx 10-16" wide conveyor to pick up my chocolates once they come off of the enrober, or any suggestions where I can find one? Just 5 long or so. Thanks so much!
11 minutes ago
Abraham Baime replied to Nicole's discussion peanut butter meltaway problem
"Is it possible to get your recipe amounts for the peanut butter meltaways? Thanks"
55 minutes ago
Abraham Baime commented on Clay Gordon's group Kitchen Confectionery
"I am looking for a recipe for peanutbutter meltaways using coconut butter. Any advice? Thanks"
1 hour ago
Abraham Baime joined Clay Gordon's group

Kitchen Confectionery

Sponsored by Chocovision.This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.See More
1 hour ago
Profile Icondanielle, kim russell, Norman Fallah and 10 more joined The Chocolate Life
3 hours ago
David Roach added a discussion to the group Classifieds - For Sale or Wanted

Wanted- Hilliards 240 and Hilliards 80 Tempering units.

We are currently looking for a Hilliards 240 lb/day tempering unit and a Hilliards 80 lb/day tempering unit. Please respond with photos and pricing to jlmsales.droach@gmail.comOr call David Roach at 928-846-7726See More
3 hours ago
Profile IconTheChocolateLife via Facebook

The DiscoverChoc Daily is out! Stories via @daintreeestates @chefdevin @SPAGnVOLA

The DiscoverChoc Daily

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

Facebook13 hours ago · Reply
Gap replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"Is it stretching it a little to call them "chocolate" makers. This is from their website: ingredients: organic virgin cacao butter, organic dark agave nectar, organic cacao powder, organic coconut oil, organic carob, organic cinnamon,…"
16 hours ago
Tom replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"Another chocolate maker has popped up in Victoria, Hunted and Gathered, this time a raw / paleo chocolate. "
16 hours ago
Gina Mulcahy replied to Sharon Strika - Webb's discussion Chocolate manufacturing business in the group Classifieds - For Sale or Wanted
"I'd also be interested in Marble. So enrober w/ tunnel and melters as well. Ready for a price and can pick up when it's available. I'm an hr away."
17 hours ago
John Chalmers replied to Sharon Strika - Webb's discussion Chocolate manufacturing business in the group Classifieds - For Sale or Wanted
"Hi Sharon, Could you give me more information on the cooling tunnel and price? Please email me at Thanks John"
17 hours ago
Donny Gagliardi replied to Donny Gagliardi's discussion DIY Winnower
"Looks great! I'd like to see it working if you could film it."
17 hours ago
Alek Dabo replied to Donny Gagliardi's discussion DIY Winnower
"By strictly following the measurement and plan from the you'll get a perfect wooden winnower on the cheap. The wood material is attractive and the plexiglass front provides a show as well allowing to check what really happens."
18 hours ago
Michael Woloszyn replied to Sharon Strika - Webb's discussion Chocolate manufacturing business in the group Classifieds - For Sale or Wanted
"where are you located?"
18 hours ago
Gina Mulcahy replied to Sharon Strika - Webb's discussion Chocolate manufacturing business in the group Classifieds - For Sale or Wanted
"Sharon, I'm interested in the enrober and melters. Can you please email me more info at I'm even in MI~."
19 hours ago
Sharon Strika - Webb added a discussion to the group Classifieds - For Sale or Wanted

Chocolate manufacturing business

Business in a Box. Chocolate Manufacturing Company. Supplies and machinery for sale. 2 200lbs chocolate melters, Chocolate enrober, Cooling Tunnel, 100-1000's Chocolate molds Easter, Christmas, valentines, mothers day and way many more molds! 4 Display cases, shelving etc!See More
19 hours ago
Evan Langendorf and Christopher M Koshak are now friends
21 hours ago
Cortland Manik replied to Cortland Manik's discussion i got 400kg of very good quality cocoa sitting at fazenda ipiranga in bahia brazil in the group Classifieds - For Sale or Wanted
"sent you an e-mail."
22 hours ago



I tried to make the migration happen but I couldn't make it work. I am going to have to restart the process. I have until the end of February to figure it out. Upgrading to Ning 3 means losing events, photo albums, videos, and more - which is why I am looking to find a new home.

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.


What the Chocolate Industry Needs is A $100 Bar of Chocolate

Started by Clay Gordon in Opinion. Last reply by Annmarie Kostyk 10 minutes ago. 96 Replies

When I was in London a couple of weeks ago speaking at the Academy of Chocolate conference, I had the great privilege of being the last speaker of the day. This enabled me to pay attention to what everybody else was saying and present a summary of…Continue

peanut butter meltaway problem

Started by Nicole in Tasting Notes. Last reply by Abraham Baime 55 minutes ago. 4 Replies

I've been making a peanut butter meltaway using peanut butter, milk chocolate and coconut oil. There are times when that meltaway center develops a...texture.  It's not quite gritty, because the little lumps melt away, but it's not as smooth as I'd…Continue

DIY Winnower

Started by Donny Gagliardi in Tech Help. Last reply by Donny Gagliardi 17 hours ago. 13 Replies

Hi all, I'm looking to build a winnower and have come across a few models posted on this site. I also have the blueprints of another winnower that looks promising but cant figure out one of the steps. The blueprints are attached so if anybody has…Continue

Tags: equipment, making, chocolate, winnowing, winnower

What's your favorite Whole Milk Powder???

Started by Matt in Tasting Notes. Last reply by Matt yesterday. 2 Replies

Hey everyone I'm looking to test out some new whole milk powders! I was sourcing some from a farm in Fresno, CA but now I'm looking for some other recommendations...Any suggestions on the tastiest???ThaaaannksssContinue

Tags: Powder, Whole, Chocolate, Milk

adding color to white chocolate

Started by Julie Lu in Tech Help. Last reply by Julie Lu yesterday. 2 Replies

I just need to add one dab of a color to each piece of white chocolate truffle at the bottom of the mold. Can I just mix colored coacoa butter with my tempered white chocolate and then dab the mixture at the bottom of my mold? I literally just need…Continue


Started by James Hull in Tech Help. Last reply by Gap yesterday. 5 Replies

Hi everyone,I am currently tempering all my bean to bar chocolate by hand on a marble slab and I love doing it this way, however as demand grows, so does the pressure of tempering in small batches.I am wondering if there is a heated holding tank out…Continue

rpm few Melanger has a 24-inch?

Started by mariano garcia in Tech Help. Last reply by mariano garcia on Sunday. 4 Replies

I'm making a melangeur 24 inches and need to know to how many revolutions per minute tour!Continue

Renting space and contracting for chocolate production

Started by Mike Condo in Tasting Notes. Last reply by Mike Condo on Saturday. 2 Replies

I have a small bean to bar chocolate company that focuses on single origin bars.  I've been slowly growing, and I've reached the pointed where if I want to grow any further I need to get a facility larger than the little workshop that I set up, and…Continue

Tags: expanding, contracting, equipment, renting, production

polycarbonate moulds giving probs.plz help

Started by sakshi in Chocolate Education. Last reply by Mike Condo on Friday. 1 Reply

 I make compound based chocolate,dark chocolate heating at 45c n cooling till 33c..but when I take out the chocolate has patches in polycarbonate moulds.kindly suggest a possible reason for such a happening plz.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 - 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 …


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…


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 …



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


Root Chocolate - To cocoa butter or not to cocoa butter?

Posted by Landen Zernickow on December 6, 2014 at 10:34pm 0 Comments

To cocoa butter or not to cocoa butter?

That is the question...

We did an experiment to provide an answer to this time old question (ok, sure, we’re borrowing from Shakespeare). For this experiment, we used our favorite Madagascar beans. I think we’re now about halfway done with the giant bucket!

Let’s post some hypotheses about the two batches...

Read more here:…


Root Chocolate - Matching the Roast

Posted by Landen Zernickow on December 4, 2014 at 6:16pm 0 Comments

Last month, we visited John Nanci, the Chocolate Alchemist in Oregon. It was a lot of fun and we learned a ton about his process, ingredients, and recommendations!

One of our favorite parts of the visit was roasting a batch of cocoa beans with him. Check out our previous posts on roasting …


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