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

Sebastian replied to Ian Horvath's discussion Francois Pralus
"It's incredibly difficult to make a tea out of something that's encapsulated with a total fat content of over 50%, as it is to reach roasting temperatures in tea, as it is to simulate process (grinding, conching).  "
49 minutes ago
Valadi Krishnan Jaganathan and obaid saeed are now friends
4 hours ago
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @Empellon @finestcocoa @chocablog

The DiscoverChoc Daily

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

Facebook5 hours ago · Reply
Ian Horvath posted a discussion

Francois Pralus

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 brew the cocoa in water, rather like making herbal tea and sweeten it slightly with sugar, then I leave it to settle. This gives me a precise idea of what the flavour will be like before I launch the manufacturing process."Has anyone ever heard of…See More
6 hours ago
Rick Doucette added a discussion to the group Classifieds - For Sale or Wanted
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Hilliards Cooling Cabinet $1,000. Will ship.

Like the title says I have a brand new Hilliards Cooling Cabinet for $1,000. I'm in Lewiston, Maine. You can either pick up or I can ship. You pay shipping. Message me if interested.See More
9 hours ago
Louwegi left a comment for Hallot Parson
"Hi Hallot,  My girlfriend and myself visited your chocolate factory in Raleigh a few months ago and were extremely impressed! Really love the whole building and the chocolate was phenemenal. You mentioned somewhere in the forums that you hand…"
11 hours ago
Melanie Boudar added a discussion to the group Classifieds - For Sale or Wanted
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Lightly used polycarbonate molds

I have about 30 lightly used polycarbonate molds for sale. They range in price from $15-20 and a couple double sided and small round or square magnetic molds for $30. Shipping is extra but 4 or 5 molds fit into a $13-15 rate box. Can only post 3 pics here - an adorable double sided bear that just doesn't sell in the tropics, small square magnetic mold ( I believe I have 2 round and 2 square) and 2 rounded coffee bean molds. Many more- some small swirly rounds, citrus slices, a large…See More
11 hours ago
Marco Dabizzi replied to Peter's discussion Starting Out...advice on machines in the group Chocolate Down Under
"Hi Peter, I'm interested myself in the Chocovision (the bigger model) and it seems it's available in the 220v version here in Australia. As for the 90% chocolate, we import and distribute the whole range of Slitti's bars, including…"
12 hours ago
Robyn Dochterman replied to chris wood's discussion FOR SALE: Chocolate Molds in the group Classifieds - For Sale or Wanted
"Would you be willing to post a pic of the acorn mold and the 2 sided bunny? I'd appreciate it very much. "
17 hours ago
Keti posted a discussion

Chocolate Vendors

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. Is anyone willing to share/suggest vendors for the items listed below? 1. Good quality chocolate 2. Packaging - looking for magnetic lock boxes 3. Natural/Organic/No GMO added products for fillings etc.Any advice is going to be very…See More
17 hours ago
Cat Ankerson posted a discussion

Contact Samuel Von Rutte

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?
17 hours ago
Cat Ankerson left a comment for samuel von rutte
"Is it possible to visit Hacienda Limon in Quevedo?"
17 hours ago
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yesterday
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @vegantruffles @FireflyMRidge @cbqualitylife

The DiscoverChoc Daily

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

Facebookyesterday · Reply
David Senk replied to Josh Mohagen's discussion Selmi Plus EX For Sale in the group Classifieds - For Sale or Wanted
"I'm interested, as well, if Chi doesn't end up taking it. Please contact me at davidwork1@aol.com. Thanks."
yesterday
chris wood added a discussion to the group Classifieds - For Sale or Wanted
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FOR SALE: Chocolate Molds

I have the below chocolate molds for sale $15 each (CW= Chocolate World mold). All are in good condition, but some have dust or chocolate on them still.4- CacaoPod 16 cavity- CW mold, but no #2- Square 35 cavity - looks like tomric.com # l-10592- Cone 24 cavity1- Rose (small) 24 cavity2- Leaf 24 cavity - looks like tomric.com #i-12262- Oblong 24 cavity1- Pyramid 18 cavity - looks like tomric.com #i-16721- Round Ridge 24 cavity - looks like tomric.com # i-13361- Acorn 18 cavity1- Letters - CW…See More
yesterday
Landen Zernickow liked José Crespo's discussion Yabisi Kakaw : Helping bring back Puerto Rico's fine cacao production. [Crowd funding]
yesterday
 

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Forum

Francois Pralus

Started by Ian Horvath in Tips, Tricks, and Techniques. Last reply by Sebastian 49 minutes ago. 1 Reply

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 17 hours ago. 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 17 hours ago. 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?

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Tech Help. Last reply by Helen Benton yesterday. 2 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

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

Started by Melanie in Tasting Notes yesterday. 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

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help on Friday. 0 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

Yabisi Kakaw : Helping bring back Puerto Rico's fine cacao production. [Crowd funding]

Started by José Crespo in New Product Press on Friday. 0 Replies

Hello!We've made a new campaign available at Antrocket.com, a local crowdfunding service, and is live today.You can reach it at : …Continue

Tags: aroma, artisan, fino, chocolate, Puerto

Bougainville

Started by Rochelle in Tasting Notes on Friday. 0 Replies

I wanted to share something with you that hopefully you'll find as inspirational, exciting and tasty as I do. We're about to launch a Kickstarter campaign to support a cocoa legend/farmer in Bougainville to improve the quality of his beans and then…Continue

Irinox Nice vs Friulinox

Started by Anjali Gupta in Tech Help on Thursday. 0 Replies

Hi All,I know there have been countless discussions on this topic, but I am in the process of finalising my list of equipment, and am now in a dilemma re my chocolate holding cabinet, and could really do with some advice.I am setting up a small…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

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…

Continue

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…

Continue

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,…

Continue

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…

Continue

Root Chocolate - Madagascar batch

Posted by Landen Zernickow on October 4, 2014 at 1:25pm 0 Comments

We wish we could be in two places at once this weekend. We're enjoying our visit to Kansas City for a wedding and spending time with family. We wish we could also be at NW Chocolate Festival!



Instead of meeting us in person, learn more about our most recent batch of homemade chocolate!



Check out our most batch of Madagascar chocolate at Root Chocolate!…



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