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.

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Latest Activity

Clay Gordon replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"The front of the box says 50gr in one of the pictures on the site, which is beautiful and may be one of the best produced and illustrative sites of its kind I have seen. I may have tasted this while I was in Perú in July. I base this solely…"
6 minutes ago
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @ZackBates @RitualChocolate @mikethelin

The DiscoverChoc Daily

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The DiscoverChoc Daily, by Clay Gordon: updated automatically with a curated selection of articles, blog posts, videos and photos.

Facebook20 minutes ago · Reply
Clay Gordon replied to Helen Benton's discussion FOR SALE Mol d'Art 50 kg chocolate moulding machine
"Helen (and all other ChocolateLife members): Posts such as these belong in Classifieds. Thanks,:: Clay"
26 minutes ago
Clay Gordon replied to cocoabeans.supplie's discussion Dried and quality cocoa beans for sale
"To All ChocolateLife members: Posts such as these belong in Classifieds. Thanks,:: Clay"
27 minutes ago
Clay Gordon replied to Melanie's discussion FireMixer
"Melanie (and all ChocolateLife members): Posts like these belong in the Classifieds. Thanks,:: Clay"
28 minutes ago
Profile IconBonnie Glass, Ken Strong, John W. Mayer and 5 more joined The Chocolate Life
30 minutes ago
Max Lesser replied to Greg Gould's discussion Wanted: Revolation 3210 or Delta in the group Classifieds - For Sale or Wanted
"I have a Delta for sale if you're still looking. Email me directly. max@morninggloryconfections.com"
55 minutes ago
David Peterson replied to Jean-Marie Auboine's discussion Coating Pan 5kg with automatic Spray System in the group Classifieds - For Sale or Wanted
"Hi Jean-Marie, I sent you a message to the inbox on this site. If you did not receive it, please let me know and I will email you. Thank you!"
1 hour ago
ChocoFiles replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"To'ak's online ordering does not appear to work, at least with Firefox."
4 hours ago
ChocoFiles replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"A 50g bar for $260 (=$520/100g) has arrived. To'ak Chocolate. Their website has some problems, so it's not even clear where the chocolate is actually made. Their wording also makes it sound like this is their first batch to be sold. At…"
4 hours ago
Danielle Stein updated their profile
4 hours ago
Dawn replied to Dawn's discussion For Sale-- Bean to Bar Chocolate Equipment in the group Classifieds - For Sale or Wanted
"no the tempering machine is sold-Thanks"
9 hours ago
Melanie posted a discussion

FireMixer

I am looking for a Savage Bros FireMixer. Would love to hear from you if you have one available or know of someone looking to sell one.Thanks!Melanieparkcity@msn.comSee More
14 hours ago
David Roach added a discussion to the group Classifieds - For Sale or Wanted
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WANTED: Stephan Robocoupe UM44-E for Chocolate manufacturing.

We are in need of a Stephan UM44-E, If you have one, or know where we can get one, please contact Alex Palmer at 470-210-6197 or jlmsales.apalmer@gmail.comHere is a link to what I need. Looking for used obviously.http://www.stephan-belgium.be/En/UM44.phpThank you for any help you can provide.See More
15 hours ago
Andre Costa joined Clay Gordon's group
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Kitchen Confectionery

Sponsored by Chocovision.This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.See More
15 hours ago
obaid s. updated their profile
16 hours ago
Delcour Thomas added a discussion to the group Classifieds - For Sale or Wanted
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Wanted semi-auto tempering machine in UK

Hello everyone,I am looking for a semi-auto tempering machine, preferably a chocovision delta or X3210, but a finamac mini chocomachine or other of the same size might do.Thank you in advance, ThomasSee More
16 hours ago
Josh Mohagen replied to Isabella's discussion Selmi Chocolate Depositing Heads plus 3 plates in the group Classifieds - For Sale or Wanted
"Hi isabella. Could you send me your asking price? Info@tasteofplacechocolate.com"
17 hours ago
Janet H. updated their profile
17 hours ago
obaid s. liked Hector Velásquez's photo
17 hours ago
 

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Support TheChocolateLife when you purchase products from the following companies:

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Forum

Toak Chocolate - $260 per 50 gram bar

Started by Scott in Uncategorized. Last reply by Clay Gordon 6 minutes ago. 3 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 Uncategorized. Last reply by Clay Gordon 26 minutes ago. 6 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

Dried and quality cocoa beans for sale

Started by cocoabeans.supplie in Allow Me to Introduce Myself. Last reply by Clay Gordon 27 minutes ago. 1 Reply

Standard Grade A cocoa beans Description/ Specification of our COCOA BEANS 1. TECHNICAL CHARACTERISTICS OF OUR COCOA BEANS: Commodity Name: Mature Cocoa Beans – Sierra Leone Origin. Presentation: Dried and Fermented. c.Quality classification:…Continue

Tags: beans, cocoa

FireMixer

Started by Melanie in Where to Buy. Last reply by Clay Gordon 28 minutes ago. 1 Reply

I am looking for a Savage Bros FireMixer. Would love to hear from you if you have one available or know of someone looking to sell one.Thanks!Melanieparkcity@msn.comContinue

What the Chocolate Industry Needs is A $100 Bar of Chocolate

Started by Clay Gordon in Opinion. Last reply by ChocoFiles 4 hours ago. 81 Replies

When I was in London a couple of weeks ago speaking at the Academy of Chocolate conference, I had the great privilege of being the last speaker of the day. This enabled me to pay attention to what everybody else was saying and present a summary of…Continue

Cocoatown Melanger Belt Change

Started by Katherine Botelho in Tech Help. Last reply by Chocolate Lover yesterday. 21 Replies

It's time for my first belt change on my Cocoatown Melanger. Inno Concepts tells me that I shouldn't attempt this myself, and that the motor "may" need to be removed in order to change the belt. Has anyone on this forum done this themselves? I'm a…Continue

Making Milk Chocolate

Started by Thomas Forbes in Micro-Batch "Homebrew" Chocolate. Last reply by Jack Meyer on Wednesday. 15 Replies

After making dark chocolate for a couple of years, I have ventured off into the world of making milk chocolate.  The first batch ended up being a dark milk and came out fairly nice.  I used 42% liquor, 7% butter, 27% sugar and 24% milk powder. …Continue

Butter & Ganache

Started by Daniela Vasquez in Tech Help on Monday. 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 on Monday. 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

Members

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!

Roasting

Rather than our typical 400 degree hit, followed by 15-20 minutes at 250, we tried a roasting profile inspired by some comments …

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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…

Continue

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…

Continue

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,…

Continue

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…

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