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

Justin Schaffer added a discussion to the group Classifieds - For Sale or Wanted
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Federal Chocolate Cases-Need to sell- 8 months old ( $9,000 for the pair )

I have 2 Federal Chocolate cases that i need to sell asap. I am changing my direction from retail to commercial and i need to purchase different equipment. The one case is a FCCR-6 with silver panels, anti-sweat heaters and upgrades to Layered LED lighting. The case is in perfect working condition. The other is FCCR-4, A non temperature controlled unit. It features a circulating fan & upgrades to Layered LED lighting. Product Specs: FCCR-6Product DescriptionChocolate and Confectionery…See More
25 minutes ago
Landen Zernickow replied to David Senk's discussion Shared Journey in the group Startup Central
"Thank you again to David and Leslie for allowing Richard and I to visit and learn from you! You can read more at Root Chocolate here: http://rootchocolate.com/2014/09/15/arete/"
2 hours ago
Landen Zernickow posted a blog post

A visit with local chocolate makers

Richard and I took our Root Chocolate selves over to visit another couple of local chocolate makers and we are so honored to count David and Leslie among our new chocolate - making community now! Learn more here:http://rootchocolate.com/2014/09/15/arete/See More
2 hours ago
Kathryn Holt replied to Philippa's discussion For sale- Chocovision Revolation Delta, plus transformer to use it in Australia in the group Chocolate Down Under
"Hi Phillipa Just wondering why you are selling it? Did you find it didn't suit your needs, difficult to use? This is the one that sells for a little over $2000 US? Cheers Kathryn"
2 hours ago
Profile IconKathryn Holt and Ilya Snowdon joined Clay Gordon's group
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Chocolate Down Under

This group is for ChocolateLife members living and working in Australasia (Australia, NZ, PNG, Vanuatu, Samoa, Fiji, etc).See More
2 hours ago
Profile IconJudy Haist-Dick, Nicole Shirley, Franzi and 3 more joined The Chocolate Life
3 hours ago
Alina Lopez left a comment for CurtisJones
"Hi Curtis, I just checked Canpar's website and it gave me about $150 to ship 50 Kg.  I don't know if there is a cheaper way.  That will add $3 per Kg to your cost.  Are you still interested?  "
6 hours ago
CurtisJones left a comment for Alina Lopez
"Hello, are you able to ship the cocoa butter to Sheerwood Park, Alberta? if that isn't a problem I would like to buy 2 x 25 kg please Thanks Curtis"
6 hours ago
Mickey McDowell - CocoaVana replied to Mickey McDowell - CocoaVana's discussion Chocolate Melter with agitator holds 50lbs. - $2900 (Dover nj) in the group Classifieds - For Sale or Wanted
"Cocoavana@gmail.com"
10 hours ago
Alina Lopez left a comment for CurtisJones
"Hi Curtis, I still have some.  You want one case?  Are you picking up?  Thank you."
10 hours ago
Louwegi replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Will check the temps again to rule that out.  Our inclusions are soaked and dehydrated which makes for a very stable nut that isn't oily like oil roasted nut or even dry roasted for that matter. The bars don't appear to have any…"
11 hours ago
Sebastian replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"hmm.. it's always either time, temperature, or contamination.  Are you confident your thermometers are accurate?  If so, i suppose if your almonds are oil roasted, you may be seeing some residual surface oil from roasting result in…"
14 hours ago
Amit Arora posted discussions
17 hours ago
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @Plant_Doctor @thetammyjo @chocolateman27

The DiscoverChoc Daily

paper.li

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

Facebook19 hours ago · Reply
CurtisJones replied to Alina Lopez's discussion FOR SALE - 225 Kg of COCOA BUTTER (extra inventory) in the group Classifieds - For Sale or Wanted
"Hello,  Do you still have this cocoa butter available? I know its been on here for a while but If you still have it I would like to buy a 25kg block please.  Thanks Curtis"
19 hours ago
CurtisJones 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
19 hours ago
Louwegi replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Another thought is the thermal mass of the entire refrigerator(pictured) when filled with molds.  Maybe the filled refrigerator isn't cold enough and doesn't cool the chocolate fast enough?? There is up to 90 molds in there at a time…"
yesterday
Sue foster replied to Bill's discussion private label bars
"I do custom candy bars. Please check out http://www.bigfootchocolate.com/ I can have molds made (any size) to your designs and have the wrappers to match.  I do milk and dark chocolate with flavors. Please let me know if you have…"
yesterday
Louwegi replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Hey Sebastian,  So we just did another huge production of 600 bars and they bloomed again within 24hrs:( This time warming the inclusions to 88.7f, our tempered dark chocolate temp.  See pictures.  Its really frustrating because for…"
yesterday
Daniel Herskovic replied to Bill's discussion private label bars
"Hi there, We create custom candy bars for various businesses and events. Please check out this link http://www.mayanachocolate.com/custom-candy-bars.html . Our work has been featured in Food & Wine Magazine, Epicurious, Candy Industry Magazine,…"
yesterday
 

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Support TheChocolateLife while enjoying discounts on great products:

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 (chocolate machines)
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Forum

Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

Started by Louwegi in Tech Help. Last reply by Louwegi 11 hours ago. 7 Replies

Hi, I made some Dark chocolate yesterday and the bars already have white spots on them. The white spots are exactly where the inclusions (soaked and dehydrated Almonds) are. Is this Fat Migration, or a tempering issue ?Chocolate Bars set up in a…Continue

Chocolate Delivery by Courier

Started by Amit Arora in Tips, Tricks, and Techniques 17 hours ago. 0 Replies

Any suggestions on packaging for Courier of Chocolates in country like India so that quality is maintained. Continue

Tags: by, delivery, chocolate, ecommerce, courier

Refrigerated Chocolate Display for Chocolates

Started by Amit Arora in Where to Buy 17 hours ago. 0 Replies

Can you suggest a company which can supply Refrigerated Display Unit for Chocolates available in India as we require it for our new store. Display should maintain required Temperature and RH. Continue

Tags: Chocolate, for, Refrigerated, Display

private label bars

Started by Bill in Where to Buy. Last reply by Sue foster yesterday. 2 Replies

Hi allI am looking for a company to make some private label bars for all our restaurants. We are looking for approx 3oz milk and dark . Does anyone know of a company that can help.Thx!!Continue

Tags: bars, chocolate, label, private

Cracking cocoa beans using a Brazilian coffee sheller

Started by Clay Gordon in Geek Gear - Cool Tools. Last reply by Ilya Snowdon yesterday. 14 Replies

A ChocolateLife member in Hawaii recently sent me pictures of a Brazilian-made coffee sheller that they've been using in a lab in the University of Hawaii to crack cacao beans for winnowing.One of the things that makes this device interesting (apart…Continue

Small-scale (under 100kg) chocolate making equipment

Started by Clay Gordon in Tech Help. Last reply by Ilya Snowdon yesterday. 9 Replies

Many of the new generation of craft chocolate makers start out using a 5-liter stone grinder sourced from India. They're great when you're in a startup mode, but issues start arising when you want to scale production - without having to get…Continue

Melanger

Started by Ismael Neggaz in Opinion. Last reply by Ismael Neggaz yesterday. 4 Replies

Hello everybodyI'm in the process of getting equipped for some home chocolate production. Regarding melanger, I have to products in mind: The …Continue

Flat printed cello bags

Started by Kathryn Holt in Where to Buy on Saturday. 0 Replies

HiI've been using flat printed cello bags from Chocolat chocolat in Canada for the past 7 years. The flat bags really suit some of my products, and I prefer cellophane for its clarity. Unfortunately they have discontinued most of the printed ones,…Continue

Tempering & enrobing system advice

Started by Dirke Botsford in Opinion. Last reply by Al Garnsworthy on Saturday. 4 Replies

Currently looking for a tempering system with the idea of having an enrobing line to attach to it later down the road. I was looking at the Chocovision 3z as I like their equipment and their support is first class but they are still working on an…Continue

Chocolate Molds

Started by Christine de Massis in Where to Buy. Last reply by cheebs on Saturday. 6 Replies

Hello everyone i was wondering if anyone can advice on where can i buy chocolate polycarbonate molds one where they have lots of varities and also professional truffle molds. Help please

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 30-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

A visit with local chocolate makers

Posted by Landen Zernickow on September 15, 2014 at 6:46pm 0 Comments

Richard and I took our Root Chocolate selves over to visit another couple of local chocolate makers and we are so honored to count David and Leslie among our new chocolate - making community now! Learn more here:

http://rootchocolate.com/2014/09/15/arete/

Siriana Cacao

Posted by Landen Zernickow on September 11, 2014 at 3:53pm 0 Comments

Read about our experience making chocolate with Siriana Cacao today on the blog: 

http://rootchocolate.com/2014/09/11/siriana_cacao/

Thanks, Piper!

Supply chain and chocolate

Posted by Landen Zernickow on September 8, 2014 at 6:36pm 1 Comment

What does supply chain have to do with chocolate? Read more on the blog about my personal connection to supply chain consciousness!

http://rootchocolate.com/2014/09/08/supply_chain/

Tempering and Bloom

Posted by Landen Zernickow on September 4, 2014 at 8:38pm 0 Comments

Check out today's post on our experience with tempering and bloom. This has been one of the most evasive parts of making chocolate and we're looking for advice from the experts. Read about our attempts and let us know what you suggest!

http://rootchocolate.com/2014/09/04/tempering_and_bloom/

Advice for making chocolate at home

Posted by Landen Zernickow on September 2, 2014 at 7:14pm 2 Comments

A new blog post is up, featuring Clay Gordon's advice for making chocolate at home. Enjoy!

http://rootchocolate.com/2014/09/02/clay-gordon-on-making-chocolate-at-home/

Cacao Sampaka

Posted by Ggirl Bldr on August 30, 2014 at 11:00am 0 Comments

Cacao Sampaka

I've become a chocolate snob. Actually, I knew that, but I didn't realize how much of one I have become. Maybe I have always been one; I'm not sure. I was born into a family of chocolate aficionados after all, and my…
Continue
 
 
 

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Content on TheChocolateLife posted by Clay Gordon is published under a Creative Commons non-commercial, share-alike, with attribution, license.

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