The Chocolate Life

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Photos posted by Felipe Jaramillo F. 29 minutes ago
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Felipe Jaramillo F. commented on Felipe Jaramillo F.'s photo
Beginning of a batch. Heating mounted on stand and applies to help melt the cocoa butter. 
48 minutes ago
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Felipe Jaramillo F. commented on Felipe Jaramillo F.'s photo
Changes were: Created wooden stand. Opened the machine to cut ventilation holes (top right), added 12v computer fan in the bottom. 
53 minutes ago
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George Trejo replied to Anjanette Moyer's discussion 'Hilliards Cooling Cabinet for Sale' in the group Classifieds - For Sale or Wanted
Also interested, where are you located, and how much are you asking?  george@georgepaulchocolates.com
1 hour ago
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Photos posted by Vercruysse Geert 5 hours ago
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Fruition Chocolate

Fruition is a small batch handcrafted from bean to bar chocolate workshop located in the Catskill Mountains of New York. With meticulous attention to detail, they slowly roast and stone grind carefully selected cocoa beans to accentuate their…
Album posted by Vercruysse Geert 5 hours ago
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Clay Gordon replied to Jasmine Mead's discussion 'Too Dry for Tempering?'
A couple of things suggest themselves as this sounds like it might be inconsistent distribution of crystals in the chocolate. 1) Keep the chocolate at the melted point for a while longer, 10 minutes? before starting the cool-down part of the cycle…
5 hours ago
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Jasmine Mead replied to Jasmine Mead's discussion 'Too Dry for Tempering?'
Oops, sorry about that. I'm using ChocoVision Revolation X3210, and Noel and Callebaut chocolates. After going though the tempering process, the chocolate has shiny streaks as well as whiteish streaks and spots.
5 hours ago
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Clay Gordon replied to Jasmine Mead's discussion 'Too Dry for Tempering?'
Jasmine - Not sure if you mentioned this before, but what kinds of machines are you using for tempering and what exactly are the symptoms (visual and otherwise) of the temper being off. I have to agree with Jeff about low humidity, as chocolate is…
5 hours ago
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Jeff Stern replied to Jasmine Mead's discussion 'Too Dry for Tempering?'
Humidity shouldn't really affect your tempering process. I work at 10,000 feet here in Quito with probably 40% or lower humidity much of the time and never had an issue. 
5 hours ago
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Tom Coleman replied to Anjanette Moyer's discussion 'Hilliards Little Dipper Temperers For Sale' in the group Classifieds - For Sale or Wanted
I am also interested. Please call 515 491 4866 or email at beaverdaleconfections@yahoo.com
5 hours ago
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Brad Churchill replied to Adamandia Diamantopoulos's discussion 'Looking to learn how to make chocolate - bean to bar process'
Hey Sebastian, FYI: my conche/refiners go right from nibs and granulated sugar to chocolate with no pre-refining.  You've tasted it.  From a texture perspective what do you think?  (I already know you think my 70%'s are too…
5 hours ago
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Too Dry for Tempering?

Hello,I am trying to pinpoint my recent tempering difficulties in my store's kitchen. I've ruled out machine malfunction and the chocolate itself, since the same poor temper is happening with both machines and different % and brands of chocolate. (Plus, I have also gotten beautiful tempers from these machines and chocolate brands.) The only other variable is the atmosphere of the kitchen.My kitchen is currently at 66 degrees Fahrenheit and 31% humidity. I know the ideal atmosphere is 68 degrees…See More
Discussion posted by Jasmine Mead 6 hours ago
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Andy Johnson replied to Anjanette Moyer's discussion 'Hilliards Little Dipper Temperers For Sale' in the group Classifieds - For Sale or Wanted
We may be interested in both of them..........where are they shipping from and how old are they?  and can you provide me with you email address so I can make an offer on them directly to you?   Thanks
6 hours ago
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julian gonzalez, SRAUTAL1, Mike and 5 more joined The Chocolate Life 7 hours ago
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Tom replied to Adamandia Diamantopoulos's discussion 'Looking to learn how to make chocolate - bean to bar process'
He does have a stone grinder, read the '$4000 pregrinder, really, really' thread from a year back. I have made beautifully refined chocolate on my Spectra 10 every weekend for almost 5 years, same machine, no mods, changed the belt once…
10 hours ago
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Omar Montilla replied to Omar Montilla's discussion 'Quest for micrometer'
Thanks
11 hours ago
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Sebastian replied to Adamandia Diamantopoulos's discussion 'Looking to learn how to make chocolate - bean to bar process'
I've got  a laser particle size distribution of chocolates made with the melanges somewhere.  If i can find it, i'll post it.  To be honest, when these first began to be used, i was inordinately skeptical.  i…
11 hours ago
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Sebastian replied to Omar Montilla's discussion 'Quest for micrometer'
chocolate is a suspension of mostly solids in a bit of fat,  the more fat you add, the more disperse your solids are, and the less likely that they'll be 'stacked' or agglomerated together on your measuring device.  strictly…
11 hours ago
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Erin replied to Anjanette Moyer's discussion 'Hilliards Cooling Cabinet for Sale' in the group Classifieds - For Sale or Wanted
I am also interested in this.  Please let us know what the cost would be.  Thank you!
17 hours ago
 

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ChocolateLife Members enjoy discounts on great products from Desmon, Chocovision, Tomric (including Selmi), Bakon, CocoaTown, Irinox, Arctic Refrigeration, Guittard (in bulk) - and more.

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Events

Forum

Jasmine Mead

Too Dry for Tempering?

Started by Jasmine Mead in Tech Help. Last reply by Clay Gordon 5 hours ago. 4 Replies

Hello,I am trying to pinpoint my recent tempering difficulties in my store's kitchen. I've ruled out machine malfunction and the chocolate itself, since the same poor temper is happening with both machines and different % and brands of chocolate.…Continue

Adamandia Diamantopoulos

Looking to learn how to make chocolate - bean to bar process

Started by Adamandia Diamantopoulos in Chocolate Education. Last reply by Brad Churchill 5 hours ago. 11 Replies

Hello. Does anyone know where in UK teaches how to make chocolate from the bean to bar process ? Thanks. Would even pay for private lessonsContinue

Omar Montilla

Quest for micrometer

Started by Omar Montilla in Tech Help. Last reply by Omar Montilla 11 hours ago. 9 Replies

I need to buy a micrometer to measure the chocolate thickness.Which one do you use?Which one should we use?Best,Omar MontillaContinue

Vera Hofman

What's the best dark chocolate you tasted in 2011?

Started by Vera Hofman in Opinion. Last reply by Lowe yesterday. 8 Replies

This year I tasted a lot of good chocolate. But which one is the most gorgeous? Idilio, Maranon Fortunato No 4, Rio Napo, Beschle 88%, Original Beans new and organic certified bars (yes, all those are made by Felchlin!), Danta, Amano Morobe, El…Continue

Maria

Tempering problem

Started by Maria in Tech Help yesterday. 0 Replies

Hello ! I have just started making chocolate from the bean. I make 70% chocolate, two different origins. They taste good, I think I have found the best temperatures for the tempering process, but I have some problems... I use Selmi tempering…Continue

antonino allegra

Bean-to-cocoa butter and cocoa powder

Started by antonino allegra in Tech Help yesterday. 0 Replies

Hi Everyone!anyone any idea how and what needed to go from bean to cocoa butter in a medium scale?Continue

Hank Friedman

Agostoni chocolate

Started by Hank Friedman in Opinion. Last reply by Hank Friedman on Wednesday. 9 Replies

Hi! I've run across an Italian brand of chocolate but could not find a single review of it on the internet.The brand is called Agostoni.Have any of you had any experience with this brand?Thanks!Continue

Ian Whitaker

World Chocolate Awards

Started by Ian Whitaker in Opinion. Last reply by Adriennne Henson on Wednesday. 13 Replies

I'd like to let my fellow members of the Chocolate Life Community know about the project I have been working on for a long time now, since it is shortly to be finished.I'm an avid consumer of chocolate. Many times the mention of winning an award has…Continue

Tags: best, chocolates, worlds, award, chocolate

SURESH

chocolate franchise

Started by SURESH in Opinion. Last reply by Ton Stam on Tuesday. 6 Replies

hi seasons greetings to all , i am interested to own a chocolate franchise in my home town CHENNAI - INDIA if anybody have information about prominent brands offering franchise pls let me know .thank youContinue

Scott Hoffman

Cleaning of airbrush

Started by Scott Hoffman in Tech Help. Last reply by Brian Donaghy on Tuesday. 2 Replies

I'm teaching myself airbrushing of cocoa butter colors. I have a good background in airbrush work from my hobby of building plastic models.However: what do you use as a thinner to clean the equipment after you have finished with one color and which…Continue

Tags: assistance, brushing, air

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Blog Posts

Vercruysse Geert

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 7

Posted by Vercruysse Geert on January 25, 2012 at 9:02am 0 Comments

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Transformation   From Bean to Chocolate

The fermented and dried cocoa beans are packed in sacks made of coarse jute and shipped across the ocean. They are then transported along the Rhine and unloaded at the port in Basel and put into storage. The chocolate…

Continue
Stan Phillips

Hawaiian Criollo

Posted by Stan Phillips on January 21, 2012 at 1:32pm 0 Comments

We visited The Original Hawaiian Chocolate Factory, where they claim to be the first in the state of Hawaii. They offer a cacao tree to hand poured bar operation; the only such operation in the US. A one pound bar of dark Criollo chocolate sells for $36. http://www.ohcf.us
Vercruysse Geert

Growing of cacao in Convento. (ECUADOR)

Posted by Vercruysse Geert on January 21, 2012 at 11:26am 0 Comments

Found this nice mail few weeks ago in my mailbox, like to share it.

Dear Geert, I found your blog and read the article about cacao in Ecuador, also your web page and found most of them very interesting and delightfull for the eyes....so  I can imagine it will be the same with your hand made chocolate.....delightfull for the senses.
I am attaching a photo of a jewelry piece we were commisioned by the President of the Junta Parroquial de Convento,…
Continue
Vercruysse Geert

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 6

Posted by Vercruysse Geert on January 12, 2012 at 8:34am 0 Comments

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate and there philosophy.      This book is to interesting not to blog, so I must share this on my blog.

The Journey: From the Farmer to Basel.

After selection, the dried beans are generally transported as bulk goods in the…

Continue
stephen sembuya

cheap bean to bar chocolate making machines

Posted by stephen sembuya on January 10, 2012 at 8:44am 0 Comments

Hello, am interested in purchasing used cheap bean to bar chocolate making machines. send me prices.

my e-mail is ssembuya@yahoo.com

Keith Ayoob

Artisanal chocolatiers in Paris: Clay Gordon's recommendations

Posted by Keith Ayoob on January 8, 2012 at 7:06am 0 Comments

First off, I have to say I've been remiss in writing this post, as we did a self-guided tour of Clay's recommended  spots back in late October, but I have to give him credit for what was an absolutely awesome 3 days.  Clays' recommendations greatly expanded the list we had and he helped make it one of the nicest trips we'd ever been on.  We got to nearly all his recommended spots, and here are my own throughts about the places we visited:

  • Pralus: Loved it.  Love their little…
Continue
 
 
 

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