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.


  • Add Photos
  • View All


  • Add Videos
  • View All

Latest Activity

Sue Tavares joined Clay Gordon's group

International Chocolate Awards

The International Chocolate Awards  highlights excellence in fine chocolate to consumers by awarding prizes for plain/origin bars, flavoured bars, filled chocolates (bonbons, pralines, ganaches) and spreads in national and regional rounds, culminating in our yearly World Final.Competitions are held in an expanding range of countries and World regions, including Scandinavia, Italy, European Semi-final, Canada, Germany/Austria/Switzerland and in the USA for the Americas.The Awards are overseen by…See More
33 seconds ago
Scott posted a discussion

Toak Chocolate - $260 per 50 gram bar

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 it with tweezers made of Spanish elm to avoid commingling its aroma with that of the oils from one's skin. ScottSee More
11 minutes ago
Hector Velásquez commented on Vera Hofman's photo

NEW Original Beans bars

"interesante, cocoa premiun ecuador arriba"
48 minutes ago
Madeleine Siegel replied to Harald's discussion Wanted Tempering Machine, Winnower and Cracker. in the group Classifieds - For Sale or Wanted
"I have an Aura. About 18 months old. Where are you located?  Best, Madeleine"
49 minutes ago
Sarah Hart replied to Helen Benton's discussion FOR SALE Mol d'art 50kg chocolate moulding machine in the group Classifieds - For Sale or Wanted
"I'm very interested. Please contact. "
1 hour ago
Harald added a discussion to the group Classifieds - For Sale or Wanted

Wanted Tempering Machine, Winnower and Cracker.

As i mentioned in the Title :-)I am looking for a used:small scale tempering machine, (Delta, Revolation, Aura etc)A winnowerand a CrackerBestHaraldSee More
1 hour ago
Harald replied to Josh Mohagen's discussion Selmi Plus EX For Sale in the group Classifieds - For Sale or Wanted
"Im interested as well in case you haven't sold it yet"
2 hours ago
Cortland Manik and Sue Tavares are now friends
2 hours ago
Profile IconHarald and Isabella 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
3 hours ago
Harald replied to Greg Gould's discussion Wanted: Revolation 3210 or Delta in the group Classifieds - For Sale or Wanted
"Hey Corey In case Greg doesn't want it i would be interested"
3 hours ago
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
3 hours ago
Corey Meyer replied to Greg Gould's discussion Wanted: Revolation 3210 or Delta in the group Classifieds - For Sale or Wanted
"Greg, Email me directly. We have a delta with an extra holey baffle. Looking forward to hear from you. Corey"
3 hours ago
Greg Gould added 2 discussions to the group Classifieds - For Sale or Wanted
4 hours ago
Eric G commented on Clay Gordon's group Hawaii Cacao
"Can anybody help me find academic sources, peer reviewed articles etc. about the cacao industry in Hawaii?  Working on a paper for a university course.  Thanks, Eric"
5 hours ago
Eric G joined Clay Gordon's group

Hawaii Cacao

Information on cacao and chocolate in Hawaii and about the Hawaii State-wide -Cacao Variety Trial in 2010. Co-moderated by ChocolateLife member Skip Bittenbender of the University of Hawaii.Group badge photo by ChocolateLife member Koa Kahili.See More
5 hours ago
Ben Rasmussen and Eric Conceicao are now friends
7 hours ago
Sebastian and Chi Diefenbach are now friends
10 hours ago
Eric Conceicao replied to Eric Conceicao's discussion Barbecue/Grill convert to Roaster in the group DIY
"Great! Thanks Ben for the advice on the flame/smoke. It sounds like our plan is the same at this point although I don't plan on setting mine up for quite a few months. When you have progress on yours, I'd love to see how it's coming…"
11 hours ago
Profile IconTheChocolateLife via Facebook

The DiscoverChoc Daily is out! Stories via @jacquestorres @SkeeterNYC @MsMarmitelover

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
Howard & Hanna Frederick is now friends with Rodney Nikkels, Ilya Snowdon and Hector Velásquez
16 hours ago

Search using Google ...


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.


Toak Chocolate - $260 per 50 gram bar

Started by Scott in Uncategorized 11 minutes ago. 0 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

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Tech Help. Last reply by Helen Benton 23 hours ago. 4 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

Butter & Ganache

Started by Daniela Vasquez in Tech Help yesterday. 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 yesterday. 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

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, a local crowdfunding service, and is live today.You can reach it at : …Continue

Tags: aroma, artisan, fino, chocolate, Puerto


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…


Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa :: @DiscoverChoc



Rights and Usage

New Member Moderation is ON to prevent SPAM memberships. All members, please read The Community Guidelines before posting. (Updated 10/10/11.)

If you believe your copyrighted content is being used inappropriately, please contact the TCL moderation desk before submitting a DMCA takedown notice.

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

All other content is © the author/creator and should not be reproduced without their express consent.

Disclaimer: The opinions expressed on this site are solely those of the person(s) posting them and their presence here does not imply the endorsement of the management. YMMV.

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service