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

Jessica Osterday posted a discussion

Cocoatown Melanger Chocolate tastes like burnt rubber

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?See More
13 minutes ago
Larry replied to Steven Shipler's discussion I just wanted to show my new website and get some feedback!
"Only one photo attached last time."
46 minutes ago
Larry replied to Steven Shipler's discussion I just wanted to show my new website and get some feedback!
"I checked your site out on my iPhone. The home page is nice. It was difficult to get to where I could buy something. The reviews aren't spaced right for the phone width. I would make the review box a touch more narrow. On the page with the bats…"
48 minutes ago
Dirke and matt black are now friends
1 hour ago
Steven Shipler posted a discussion

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

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 you so much!!See More
1 hour ago
Aura replied to Chocolate Lover's discussion WANTED: Used Continuous Tempering Machine in the group Classifieds - For Sale or Wanted
"I would be interested to in a used machine"
4 hours ago
Jim Greenberg replied to Chocolate Lover's discussion WANTED: Used Continuous Tempering Machine in the group Classifieds - For Sale or Wanted
"I have them and we are in NY  email me with your contact info thanks. Jim@unionmachinery.com Jim Greenberg, President Union Confectionery Machinery"
6 hours ago
matt black replied to Kaydee Kreitlow's discussion Farmer's Market customer interaction question in the group Startup Central
"Hi Kaydee, This is my first year selling my chocolates at the farmers market as well.  I began my market experience back in October selling my chocolates for 1.25 each (15 - 16 grams) and initially I would not give samples. I did ok the first 2…"
6 hours ago
Chocolate Lover added a discussion to the group Classifieds - For Sale or Wanted
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WANTED: Used Continuous Tempering Machine

Looking for a used continuous tempering machine located in the United States (preferably East Coast). Any size or brand works.Please email: elliegoldman730@gmail.com Thank you!See More
11 hours ago
Or M replied to Or M's discussion What are the meterials of the chocolatier?
"Thanks Omar, I am still not sure what should I use. What most of the people who make pralines and chocolate bars use? What is considered "better"? "
14 hours ago
Val jackson posted a status
"Greetings! Jack Valley Truffles is officially in business! I'm so excited to start this new venture; integrating business and social value."
yesterday
Jonathan Edelson and Lance Omsky are now friends
yesterday
José Crespo posted photos
yesterday
Omar Forastero replied to Corey Meyer's discussion Cutting marshmallows
"I would consider enrobing with chocolate twice. first time before cutting and second after. The chocolate creates a thin layer making it easier to cut. Otherwise, your marshmallow recipe might need to be firmer.(more gelatin perhaps)"
yesterday
Larry replied to Corey Meyer's discussion Cutting marshmallows
"We picked up a Chicago Metallic Marshmallow Cutting Wheel and it is fantastic. a light spray with oil/butter and away you go. $10 well spent. :) The blade is plastic and…"
yesterday
Vera Hofman posted photos
yesterday
Kerry replied to Corey Meyer's discussion Cutting marshmallows
"My friend also used a pizza wheel - but she was very picky about which ones she purchased - some worked well depending on the blade/handle configuration, others more poorly."
yesterday
Corey Meyer replied to Corey Meyer's discussion Cutting marshmallows
"The problem we have is that the middle is very sticky and using the pizza cutter or a knife works for a cut or two. Then you need to wash off whatever your using. The park we coat in cornstarch and confec sugar is no problem. We appreciate the help…"
yesterday
Andy Ciordia joined Clay Gordon's group
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DIY

The purpose of this group is to provide a place for ChocolateLife members to share their efforts in creating machines and gadgets - from winnowers to melters and more.See More
yesterday
Andy Ciordia replied to Corey Meyer's discussion Cutting marshmallows
"We use pizza wheels and knives to cut ours. Coat them (the marshmallows) liberally in cornstarch or as an alternative powdered sugar and you shouldn't have a problem."
yesterday
 

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Forum

Cocoatown Melanger Chocolate tastes like burnt rubber

Started by Jessica Osterday in Tech Help 13 minutes ago. 0 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 Larry 47 minutes ago. 2 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 14 hours ago. 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 yesterday. 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 yesterday. 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

800 gr. half an easter egg :D

Started by Dario M. Agesilao in Tasting Notes on Tuesday. 0 Replies

Continue

Group Review - Fortunato #4

Started by Clay Gordon in Tasting Notes. Last reply by Nicholas Whebell on Tuesday. 23 Replies

This is the first in what I hope will be a regular series (at least quarterly) of Group Reviews, a new feature for 2014 here on TheChocolateLife.The idea behind the reviews is to get members to contribute their opinions about chocolates that are…Continue

Milk chocolate changing color

Started by John Duxbury in Tasting Notes. Last reply by Sebastian on Monday. 7 Replies

Hello All.  I've been using Peters Broc milk chocolate for about a year with no problem.  Today I pulled the third bar out of a box that I've been using this week.  I tempered it and it remained in the machine (Delta) for about an hour before I use…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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