The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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Latest Activity

Laura B posted a discussion

Best Drizzling Method?

Hi!I'm a new candy maker and am entirely self-taught in regards to chocolate.  My business is not chocolate focused, but I do use chocolate to drizzle over the candies that I make.  I'm currently using a Rev Delta temperer, with a ladle to fill squeeze bottles for drizzling.  The problem is that my hands are going to give out after squeezing bottle after bottle to do one batch after another.  Does anyone know of a chocolate tool, trick or ANYTHING that is easier than the squeeze bottle?  My…See More
55 minutes ago
0 Comments
Karen Blueberry replied to Karen Blueberry's discussion Washing Strawberries
"Thanks to everyone for your response. Do you have a problem with the leaves drying out after you wash the berries? I try to buy, wash and dip the strawberries one day for use/deliver the next day but found that the leaves tend to dry up overnight. I…"
4 hours ago
Adrienne and Michelle are now friends
4 hours ago
Bobby Val replied to Bobby Val's discussion FOR SALE - 1/16/2013 - Refrigerated Chocolate Bakery Display Cases 6' in length 2' deep 48" Tall in the group Classifieds - For Sale or Wanted
"We still have them. We were going to open another store so we decided to keep them after we listed them. But we are about a year out from opening. But we will still sell them if you want them.  Call me 702-461-2258 "
5 hours ago
Jean Korac replied to Bobby Val's discussion FOR SALE - 1/16/2013 - Refrigerated Chocolate Bakery Display Cases 6' in length 2' deep 48" Tall in the group Classifieds - For Sale or Wanted
"Good Afternoon, Are your cases still for sale? Thank you in advance."
5 hours ago
Vivian S. Richman posted a photo
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16oz box featuring Lychee and Goju berry with Mango Tangoes

6 hours ago
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FCIA's event was featured
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FCIA Summer Event at Radisson Martinique

June 29, 2013 from 12:30pm to 9:30pm
This year’s Summer Event is not to be missed! We have extended the program, offering three additional sessions (seating is limited). For full details and to register, please visit our site at www.finechocolateindustry.org.Our evening program will be lead by Dr. W. Jeffrey Hurst (Principle Scientist from The Hershey Company Technical Center), Dr. Nat Bletter (of Madre Chocolate) discussing their experiences as Cacao Hunters.Hurry - Early Bird…See More
9 hours ago
0 Comments
Kris Schoofs posted a discussion

Problem unmoulding airbrushed chocolates

Hi,I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35°C using a compressor, not a can of compressed air) and then I moulded it with white chocolate.Up till now I didn't have any problems airbrushing, but this time I encountered small areas on some of the chocolates where the coloured cacaobutter stayed attached on the mould after unmoulding.According to Peter Greweling's book (and from personal experience), it is not…See More
11 hours ago
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The DiscoverChoc Daily is out! http://t.co/d8uSs7g19K ▸ Top stories today via @ecolechocolat @MostlyAboutChoc @ZakaryPelaccio
Twitter16 hours ago · Reply · Retweet
Brad Churchill replied to Chocolate Luv's discussion Premade truffle shels- necessity or copout?
"Jim; The person at Qzina I would start with is Tamara Fusick.  Great service.  Her contact information is below:   Tamara Fusick Gourmet Account Manager Calgary & Southern Alberta   Qzina Specialty Foods, Inc CELEBRATING 30…"
16 hours ago
FCIA posted an event
Thumbnail

FCIA Summer Event at Radisson Martinique

June 29, 2013 from 12:30pm to 9:30pm
This year’s Summer Event is not to be missed! We have extended the program, offering three additional sessions (seating is limited). For full details and to register, please visit our site at www.finechocolateindustry.org.Our evening program will be lead by Dr. W. Jeffrey Hurst (Principle Scientist from The Hershey Company Technical Center), Dr. Nat Bletter (of Madre Chocolate) discussing their experiences as Cacao Hunters.Hurry - Early Bird…See More
18 hours ago
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Natan Nadas updated their profile
21 hours ago
Natan Nadas and Jason Banico are now friends
21 hours ago
Clay Gordon replied to Chocolate Luv's discussion Premade truffle shels- necessity or copout?
"Jim - Richard Foley mentioned that Qzina was selling the Keller shells. I would start there. Qzina also has operations in Canada if I recall correctly."
yesterday
Jim Braunagel replied to Chocolate Luv's discussion Premade truffle shels- necessity or copout?
"Do you know who sells filling and sealing trays that match the Keller made truffles? I've read that some there is variation in truffle hole openings and trays have to be matched to truffle shells."
yesterday
Clay Gordon is now friends with Agnes Policarpio and J Aguirre
yesterday
Clay Gordon replied to Evan Langendorf's discussion Emerging Chocolatier with questions.
"Ruth - Thanks for the reference materials. It is a little confusing because chocolate is not technically an emulsion but a suspension or dispersion so while lecithin in an emulsifier does it act as an emulsifier when it's not used in an…"
yesterday
Clarah Manuhwa replied to Clarah Manuhwa's discussion financing a chocolate shop
"I am still looking into the location. As I am now in Europe, I am still giving it some thought. I would love to set up somewhere closer to my home in Southern Africa. "
yesterday
Clarah Manuhwa replied to Clarah Manuhwa's discussion financing a chocolate shop
"Tom thank you for this and Congratulations on your the kitchen for the church. I will be also working on a very tight budget. Might start with renting something, and have basic equipment .  Still giving it some thought. Most things are still…"
yesterday
Ruth Atkinson Kendrick replied to Evan Langendorf's discussion Emerging Chocolatier with questions.
"You might want to read this article.  http://www.lecitina.it/pdf/Lecithins%20in%20the%20Chocolate%20and%20Confectionery%20Industry.pdf"
yesterday
 

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Forum

Best Drizzling Method?

Started by Laura B in Tips, Tricks, and Techniques 55 minutes ago. 0 Replies

Hi!I'm a new candy maker and am entirely self-taught in regards to chocolate.  My business is not chocolate focused, but I do use chocolate to drizzle over the candies that I make.  I'm currently using a Rev Delta temperer, with a ladle to fill…Continue

Tags: topping, decorating, drizzling

Washing Strawberries

Started by Karen Blueberry in Tips, Tricks, and Techniques. Last reply by Karen Blueberry 4 hours ago. 6 Replies

Can anyone give me advise on the best way to wash & prepare strawberries before dipping them?Many Thanks,KarenContinue

Tempering Machine VS Melter

Started by Lawrence danielka in Opinion. Last reply by Lawrence danielka 5 hours ago. 6 Replies

Good day to EveryoneI have been thinking about expanding my hobby chocolate making into a small business. I have been tempering by hand and melting on a double boiler for 1.5-2 lbs batch at a time, but I think it might be time to upgrade. I only…Continue

Tags: temper, machine, tempering, melter

Problem unmoulding airbrushed chocolates

Started by Kris Schoofs in Tips, Tricks, and Techniques 11 hours ago. 0 Replies

Hi,I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35°C using a compressor, not a can of compressed air) and then I moulded it with white chocolate.Up till now I didn't have any…Continue

Premade truffle shels- necessity or copout?

Started by Chocolate Luv in Opinion. Last reply by Brad Churchill 16 hours ago. 16 Replies

Hello friends, I own a small chocolate company which has been slowly growing over the last 4 years. I mainly sell wholesale to small gourmet shops, and am really looking to expand out of my city and to a more national basis. With that in mind, I…Continue

Tags: shells, truffle

Emerging Chocolatier with questions.

Started by Evan Langendorf in Opinion. Last reply by Brad Churchill 22 hours ago. 12 Replies

Hello everyone! First of all I would like to give thanks to all who contribute to such a wonderful site, the information has been hugely helpful for me so far. I have a few questions that havent been exactly covered or at least I havent found them.…Continue

financing a chocolate shop

Started by Clarah Manuhwa in Chocolate Education. Last reply by Clarah Manuhwa yesterday. 4 Replies

I know so many of you started their own chocolate shops. I was wondering how much it costs to start a chocolate shop. I know it depends upon a lot of factors including location and size.  Any information would be very helpful to plan ahead.Continue

Tags: start-ups, finances, shop, chocolate

Choosing the right chocolate?

Started by Mike Mills in Opinion. Last reply by Clay Gordon yesterday. 3 Replies

Really exciting time as we're shortly due to open our first chocolate factory shop in the UK. Now that the reall leg work has started, we are currently looking at suppliers of raw materials and I was absoluteley astounded by the sheer number of…Continue

Tags: types, choosing, choice, chocolate

melanger necessary?

Started by beth campbell in Tech Help. Last reply by beth campbell yesterday. 14 Replies

Wondering if anyone knows if a conching or melanger is necessary to mix cacao powder, butter and sugar, or does it have to be liqeur?Continue

Working on a cocoa farm

Started by Sarah Ariella Shapiro in Travels & Adventures. Last reply by Peter Kring yesterday. 8 Replies

Hi All,I'm traveling down to Costa Rica this October, and was wondering if anyone knew of any working cocoa plantations, farms or coops I could possibly work on for a few weeks.Thank you for your help,SarahContinue

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Thank you for trying to keep us spam free

Posted by sammygayle on May 20, 2013 at 11:55am 0 Comments

Hi Clay:

Thank you so much for your recent email and all your efforts to try and keep us spam free.  This is much appreciated.

SGL

addicted to chocolate song

Posted by teddy on May 13, 2013 at 10:00am 0 Comments

 Hello Guys. I just wanted to let everybody know about a new song called "Addicted to Chocolate" by a London girl band. I think its exactly how us chocolate lovers feel. At least that how I feel.  enjoy.  ( cut and paste youtube link)  http://www.youtube.com/watch?v=unQF4Ri_zKc

Suggestions of the Best Commercial Recipe for Spanish Thick Chocolate for Churros Dipping

Posted by Neville on April 25, 2013 at 7:56pm 0 Comments

Any ideas for doing this in bulk for festivals etc

Anatomy of a Tasting Menu

Posted by Clay Gordon on April 21, 2013 at 12:00pm 0 Comments

I am often asked ... about how I approach my pairings, where I get my inspirations, and what my thought processes are. I recently had the opportunity to conceive and prepare a five–course prix fixe tasting dinner at Jimmy's #43, a craft beer bar and restaurant in New York's East Village. The occasion was April, which at Jimmy's is the inspiration for April Sours month - a celebration of sours, Lambics, and wild ferments. As I was working on the menu I…

Continue

Starting slowly - Picked up a free granite slab this morning!

Posted by Kaydee Kreitlow on March 30, 2013 at 1:30pm 0 Comments

I am interested in starting my own chocolate company. While I am getting the finances together and researching business requirements etc. I am teaching myself how to make chocolates more precisely (and more important, to get excellent results every time!)

I was looking online at marble slabs and I found one for about $50 with no guarantees for the piece arriving whole to my doorstep. Then I checked my local Home Depot and Lowe's and i couldn't buy a single tile 18" x 18" but I…

Continue

3D Chocolate Easter Egg Art

Posted by redman on March 28, 2013 at 10:41am 0 Comments

As a new member and in the spirit of the Easter Bunny, since I cant share real chocolate with you, I did the next best thing, and created a series of 3D Model Eggs and applied real chocolate textures to them . I also created 3D individual gold egg holders to place them in and then created a realistic rendering of the models into this picture…

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Top Discussions 

1 melanger necessary?

melanger necessary?
2 Emerging Chocolatier with questions.

Emerging Chocolatier with questions.
3 Where to buy transfer sheets (USA)

Where to buy transfer sheets (USA)
4 Tempering Machine VS Melter

Tempering Machine VS Melter
5 Working on a cocoa farm

Working on a cocoa farm

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