Since 2008 -- THE on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
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)
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Hi All,I am operations manager of www.ChocolateCity.inWe are not a chocolatier. We do not make or manufacture chocolates. But yes, we are fascinated about Chocolates.We just sell chocolates online.…Continue
friends am new in the field of chocolate moulding. did a short course where I learnt to do different types of chocolates using 70 % dark and milk compound chocolate. However where I live in Ghana compounds are not available and unknowingly bought…Continue
Hi y'all,Freshly transplanted to Kirkland from North Carolina, I am looking to meet some local chocolate folk for talk, collaboration, or even for a job if there are any available. I have moved here so my wife can get her Doctorate. While I am…Continue
As the debate heats up regarding the recreational use of marijuana, it is legal in 23 states for it use for medical reasons. Can any share there experiences with the group in making chocolate infused with marijuana. Second, do you think as more…Continue
Aloha,I'm a beginner making chocolate in Hawaii with Hawaiian cacao. At first this was a challenge in my home 82 degree kitchen, but I am now getting a stable temper (does not melt in my hand), but a lot of my chocolates are getting white streaks…Continue
Hi there,I am looking into some small scale home roasting roaster options. I've narrowed it down to about 3: Behemor 1600, CocoaT Junior Roaster from Cocoa Town, or a stainless steel drum (RKdrums) hooked up to a rotisserie on my BBQ.From what I've…Continue
Hi, I made some Dark chocolate yesterday and the bars already have white spots on them. The white spots are exactly where the inclusions (soaked and dehydrated Almonds) are. Is this Fat Migration, or a tempering issue ?Chocolate Bars set up in a…Continue
I'm looking for help with an odd thing happening with Fumee De Sal smoked Sea Salt and our dark and milk chocolate. After we top the chocolate with the salt, hours later the salt begins to sweat; on some days, it went so far as to completely…Continue
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 30-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.]
One of the implications of wanting to partner directly with cacao farmers is learning how to import cocoa beans.
My first ever post on The Chocolate Life was a naive call for small-scale farmers to send me their beans. Little did I know that one of the biggest hurdles to starting a “from the bean” chocolate…Continue
At Root Chocolate, we've learned a lot since our first batch of chocolate and are starting to churn out more professional chocolate. However, we love the accessibility of our first recipe and its simplicity. Learn more about the biggest difference between our first and most recent batch, and what we have to say about keeping chocolate-making accessible!
A better, cleaner and fairer world begins with what we put on our plates – and our daily choices determine the future of the environment, economy and society. – Slow Food USA
This is so relevant to those of us who make chocolate at home and who take the time to create chocolate from the bean. Read more on the blog:…Continue
Read about our experience making chocolate with Siriana Cacao today on the blog: