The Chocolate Life

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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Latest Activity

Dirke replied to Dirke's discussion Guitar cutter
"Thanks for the advice Daniel, much appreciated. I just actually found one from Bakedeco (NYC) that I bought, just waiting now for the delivery. It's not metal based but it has three frames and from my research seemed fairly common place. So…"
22 minutes ago
Clement Olando Bobb posted photos
1 hour ago
Daniel Herskovic replied to Dirke's discussion Guitar cutter
"Hello Dirke, I make my living making chocolate confections and I will tell you that my  confectionery guitar is one of my most important pieces of equipment. They are pricey pieces of equipment, but ultimately this tool helps me save money and…"
1 hour ago
him posted a discussion

How to calculate how much chocolate enrobing for each bonbon?

Hi there,If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon? Thank See More
1 hour ago
Clement Olando Bobb commented on Clement Olando Bobb's album
Thumbnail

Fermenting and drying fine cocoa beans in Tobago

"The Louis d'Or single estate 'mini'; Raisins, rich basal cocoa notes and sweet wild fruit flavours end it off."
1 hour ago
Clement Olando Bobb posted photos
1 hour ago
Jerry posted a status
"started Jerjobo Chocolate in bountiful Utah"
1 hour ago
Jim Greenberg replied to Dirke's discussion Wanted: Guitar cutter, Little dipper (or similar) and flow wrapper in the group Classifieds - For Sale or Wanted
"Call me Tuesday when I am back to work - 347.226.5039 direct line office thanks. Happy Easter, Jim"
2 hours ago
Dirke replied to Dirke's discussion Wanted: Guitar cutter, Little dipper (or similar) and flow wrapper in the group Classifieds - For Sale or Wanted
"Perfect thanks Jim. I really don't know what to look for / what I need or anything about these pieces of equipment but I will take a look. I will be in touch! What kind of info do I need to see which piece would do the trick? I am guessing a…"
2 hours ago
Jim Greenberg replied to Dirke's discussion Wanted: Guitar cutter, Little dipper (or similar) and flow wrapper in the group Classifieds - For Sale or Wanted
"Dirke - on can supply this machinery and we ship to Western Canada all of the time. Contact me jim@unionmachinery.com anytime. www.unionmachinery.com Thanks, Jim Greenberg, President Union Confectionery Machinery  "
2 hours ago
Philippe Tytgat replied to John E's discussion deZaan Chocolate Review
"Hi John:   I could give you an answer as a sales person and an answer as a chocolate expert. As a sales person, of course we want you to buy our chocolate, because we truly believe in the quality / price of the range. And we would be happy to…"
4 hours ago
Jessica Blavignac left a comment for Tricia
"Hi Tricia, we are very interested in your guitar cutter. Would you be able to chat some time soon? Thank you, Jessica & Rodney"
12 hours ago
Jessica Blavignac left a comment for chris wood
"Hi Chris, I'm sorry we sold the machine. Thank you for your interest. All the best, Jessica"
12 hours ago
Jessica Blavignac and chris wood are now friends
12 hours ago
George Trejo and Preston Stewart are now friends
20 hours ago
Dirke replied to Dirke's discussion Wanted: Guitar cutter, Little dipper (or similar) and flow wrapper in the group Classifieds - For Sale or Wanted
"Thanks Dennis. Kinda leaning more towards a double as I can get a new one for about $1900. with a few different guitars. Probably not as solid as yours, I expect. Just curious why you don't use it? Do you not find it useful? Appreciate the link…"
22 hours ago
Dennis Kearney replied to jhon's discussion WANTED : REVOLATION X3210, dispenser in the group Classifieds - For Sale or Wanted
"Hi there- Have two of these machines and looking to sell one of them to help finance a larger machine.  I just received one back from Chocovision and they totally rebuilt it, so like a brand new machine.  Selling for $1,100.  This…"
22 hours ago
Dirke replied to Vinh S's discussion The chocolate business in the group Startup Central
"Hi Vinh It's hard to tell what the margins would be like unless you do the homework. Different Private labels will require a high volume to make margins reasonable. You will probably be limited to what they will make for you, you give up a lot…"
22 hours ago
Dennis Kearney replied to Dirke's discussion Wanted: Guitar cutter, Little dipper (or similar) and flow wrapper in the group Classifieds - For Sale or Wanted
"HI Dirke-I just posted my cutter on Craigslist and had not posted to here yet.  See the link below (it is only a single).  I am in the SF Bay area.  Cheers-Dennis http://sfbay.craigslist.org/eby/for/4429824641.html "
22 hours ago
Dirke added a discussion to the group Classifieds - For Sale or Wanted
Thumbnail

Wanted: Guitar cutter, Little dipper (or similar) and flow wrapper

Looking for some good used, working equipment to help make production more efficient. Would love to have a coater such as the little dipper or something similar. Prefer a double guitar but if the price is right...I'm interested. Please let me know or if you know of any suppliers of these kind of products in Western Canada I'd love your advice and direction of who to contact!All the best!If you have anything like the above mentioned you want to sell, please let me know the price and picture if…See More
22 hours ago
 

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Forum

Guitar cutter

Started by Dirke in Opinion. Last reply by Dirke 22 minutes ago. 2 Replies

I am thinking of biting the bullet and buying a guitar cutter, and looking for a supplier in Canada. Anyone know of anyone? or even a used one....Secondly, any recommendations? Double guitar or single? Pros or cons...do you find you use it enough to…Continue

Tags: guitarcutter, cutters

How to calculate how much chocolate enrobing for each bonbon?

Started by him in Tasting Notes 1 hour ago. 0 Replies

Hi there,If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon? Thank Continue

deZaan Chocolate Review

Started by John E in Tasting Notes. Last reply by Philippe Tytgat 4 hours ago. 3 Replies

What do you fellow chocolatiers think about deZaan chocolates? DeZaan positioning seems to be high quality at competitive pricing. One rep mentioned that deZaan is just as good or better than Callebaut but at a lower cost (also comparable to…Continue

Tags: brands, opinion, dezaan, valrhona, felchlin

Cocoatown Melanger Chocolate tastes like burnt rubber

Started by Jessica Osterday in Tech Help. Last reply by Jessica Osterday yesterday. 2 Replies

Im using the recipe that I normally use in my new Melanger.  Im having serious issues.  Melanger chocolate tastes like burnt rubber after a few hours in the new machine.Has anyone experienced this?  Is this just because its new?Continue

I just wanted to show my new website and get some feedback!

Started by Steven Shipler in News. Last reply by Clement Olando Bobb yesterday. 6 Replies

Just uploaded my new website! I wanted to get some feedback on what you all think of it!The url is www.stonegrindz.comWe have been working really hard on updating this, so be critical.Thank…Continue

Tags: www.stonegrindz.com, grindz, stone, bar, chocolate

What are the meterials of the chocolatier?

Started by Or M in Chocolate Education. Last reply by Or M on Thursday. 2 Replies

Hi,I am starting to learn the art of making chocolate.I have a basic question - do chocolatiers worldwide make their chocolates from cocoa butter + cocoa mass + vanilla, or they use premade chocolate like Valrhona, Callebaut, etc?ThanksOr MContinue

Tags: Valrhona, Callebaut, butter, cocoa, making

Cutting marshmallows

Started by Corey Meyer in Tips, Tricks, and Techniques. Last reply by Omar Forastero on Wednesday. 6 Replies

We make our own marshmallows and enrobe them in chocolate. We have tried cutting them using a knife, pizza cutter and caramel cutter (6 blade rollers). All of them get sticky with marshmallow every pass. Does anyone else have any ideas? I considered…Continue

Tags: tricks, cutting, Marshmallow

Bean to bar viscosity after adding sugar

Started by David Menkes in Micro-Batch "Homebrew" Chocolate. Last reply by Sebastian on Wednesday. 18 Replies

I'm experimenting with some conacado Dominican Republic at home, and after grinding for 24 hours I had super low viscosity (almost like water) with a super-small micron size. After adding sugar (30% to make a 70% bar) and grinding for another 24…Continue

Looking for Grindeurs/Melangers in Europe

Started by Filip Teply in Where to Buy. Last reply by Itziar Calvar on Wednesday. 1 Reply

Hi everyone,I'm looking for Grindeurs/Melangers with maximum capacity 4kg. Do you know about any brands or any shops in Europe?Thank you for answers.FilipContinue

Introduction with a few questions

Started by Hong L in Allow Me to Introduce Myself. Last reply by Dario M. Agesilao on Tuesday. 5 Replies

Hi, my name is Hong Le from Los Angeles.  I've been working as a web programmer in the internet sector for half of my life.  I figure it's about time I try something new and why not get into something that I'm passionate about.  I love chocolate and…Continue

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Blog Posts

Book Review: "Chocolate Chocolate," by Frances Park & Ginger Park

Posted by The Chocolate Tourist on April 13, 2014 at 6:04pm 0 Comments

I hope you will love this book as much as I did! A charming memoir of 25 years in business at the Washington, DC chocolate shop of the same name. A boost to every entrepreneur, dreamer, and chocolate lover.

Read all about it!

Chocolate Chocolate - family-run shop in DC

Posted by The Chocolate Tourist on April 9, 2014 at 4:00pm 0 Comments

What do you call the neighborhood shop that represents the dreams, hard work, family loyalty, and enduring passion for chocolate of two very special sisters? Chocolate Chocolate.

Read all about it on The Chocolate Tourist blog!…

Continue

The Chocolate Chase - looking for chocolate in all the wrong places

Posted by The Chocolate Tourist on April 2, 2014 at 2:53pm 0 Comments

...and finding it (eventually).

A morning in Georgetown leads us on a wild goose chase! But chocolate always comes through in the end.

Read…

Continue

Monday Mug: Magic Chocolate Elixir (Zero Calories!)

Posted by The Chocolate Tourist on April 1, 2014 at 12:32pm 0 Comments

Ahhh, Monday! The first day of a new week. The first week of a new month.

The first opportunity for hot chocolate. And joke recipes!

 

Find the …

Continue

How we make Mámor's Koko Samoa Chocolate Tea

Posted by Howard & Hanna Frederick on March 30, 2014 at 9:16pm 0 Comments

mamor-koko-samoa-tea Mámor own Koko Samoa Tea One of the most popular hot drinks at the High Tea Szalón is “Mámor Koko Samoa Chocolate Tea”. We have been serving this innovative new "tea" to Australians for three years now and finally we’d like to reveal…

Continue

Chocolate-scouting in San Diego, CA

Posted by The Chocolate Tourist on March 26, 2014 at 8:21pm 0 Comments

San Diego is so cute.

Between the sunshine, the water, the palm trees, and the colorful little neighborhoods dotting the landscape, San Diego beckons to visitors and makes you want to explore. Since I was there for the race last weekend, I went in search of chocolate.

And I found Caxao Artisan Chocolates in Little Italy, as…

Continue
 
 
 

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