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

Sebastian and Chi Diefenbach are now friends
3 hours ago
Eric Conceicao replied to Eric Conceicao's discussion Barbecue/Grill convert to Roaster in the group DIY
"Great! Thanks Ben for the advice on the flame/smoke. It sounds like our plan is the same at this point although I don't plan on setting mine up for quite a few months. When you have progress on yours, I'd love to see how it's coming…"
3 hours ago
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @jacquestorres @SkeeterNYC @MsMarmitelover

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.

Facebook7 hours ago · Reply
Howard & Hanna Frederick is now friends with Rodney Nikkels, Ilya Snowdon and Hector Velásquez
8 hours ago
Greg Gould replied to Rick Doucette's discussion Hilliards Cooling Cabinet $1,000. Will ship. in the group Classifieds - For Sale or Wanted
"Im interested and im about 30 minutes from you.  Djsilverchild@gmail.com"
9 hours ago
Landen Zernickow posted a blog post

Root Chocolate - 85%

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!RoastingRather than our typical 400 degree hit, followed by 15-20 minutes at 250, we tried a roasting profile inspired by some comments …See More
12 hours ago
chris wood replied to chris wood's discussion FOR SALE: Chocolate Molds in the group Classifieds - For Sale or Wanted
"emailed"
14 hours ago
Helen Benton replied to Helen Benton's discussion FOR SALE Mol d'Art 50 kg chocolate moulding machine
"feel free to email me at helen@greatbeanchocolate.com"
15 hours ago
Jean-Marie Auboine and David Peterson are now friends
16 hours 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
"Hello Jean-Marie, I sent you a PM. Thanks!"
17 hours ago
Dave Huston replied to Dave Huston's discussion Santha Spectra 11 Motor Replacement Suggestions? in the group Home Brew Chocolate
"Ok.  Thanks I'll consider doing that."
17 hours ago
Daniela Vasquez posted a discussion

Butter & Ganache

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 particles present, do they remain as a separate droplet structure in the fat phase?People have told me is a preference thing but I'm pretty sure there's some explainable science behind it.See More
17 hours ago
Ben Rasmussen replied to Dave Huston's discussion Santha Spectra 11 Motor Replacement Suggestions? in the group Home Brew Chocolate
"Yep, that's the kind of thing I'm thinking of. When I added them to my cocoatowns, I cut a hole in the case to draw in cooler, external air. But, if there's space, just having one blow air through the motor would be beneficial."
18 hours ago
Dave Huston replied to Dave Huston's discussion Santha Spectra 11 Motor Replacement Suggestions? in the group Home Brew Chocolate
"Are you talking about something like this, such that I could put it inside the Spectra 11 housing on top of the new motor?  http://www.sunon.com/pro.php?c1=2  Perhaps like the fans inside desktop computers?  Or are you thinking about…"
18 hours ago
Ben Rasmussen replied to Dave Huston's discussion Santha Spectra 11 Motor Replacement Suggestions? in the group Home Brew Chocolate
"I don't know how much difference in price there is between the two classes, but a fan is probably only $5-$10.  :)"
18 hours ago
Ian Horvath replied to Ian Horvath's discussion Francois Pralus
"Interesting. Just wondering what he was talking about. Much appreciated."
18 hours ago
Scott replied to Martin Christy's discussion Americas Semi-final 2014 open for the entries – World's largest bean to bar competition! in the group International Chocolate Awards
"The Americas round winners list for the International Chocolate Awards is released. "
18 hours ago
Dave Huston replied to Dave Huston's discussion Santha Spectra 11 Motor Replacement Suggestions? in the group Home Brew Chocolate
"Yep.  Another moment of me not thinking things through.  The pulley system certainly does gear down the rotational speed of the bowl.  Doh!  I'll crack open the Spectra 11 tonight to see what the motor labeling…"
18 hours ago
Chi Diefenbach replied to Ian Horvath's discussion Francois Pralus
"The extraction of flavor via hot or cold H2O, or with neutral spirit (via maceration) will not provide you with a good predictor of what the true flavor of the chocolate will be given a cocoa type.  Perhaps, he found a way to make it work for…"
18 hours ago
Isabella joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
18 hours ago
 

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Support TheChocolateLife when you purchase products from the following companies:

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(small universals and pre-grinders)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
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Visit the main Shop page.

Forum

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Tech Help. Last reply by Helen Benton 15 hours ago. 4 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

Butter & Ganache

Started by Daniela Vasquez in Tech Help 17 hours ago. 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 18 hours ago. 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 yesterday. 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

Contact Samuel Von Rutte

Started by Cat Ankerson in Uncategorized yesterday. 0 Replies

Hi does anyone have a contact email for Samuel Von Rutte in Evuador or does anyone know if it is possible to visit his Hacienda Limon?

Commercial chocolate-making kitchen for rent in Salt Lake City Utah

Started by Melanie in Tasting Notes on Saturday. 0 Replies

I have a commercial kitchen with space available for one interested in chocolate/candy making, and gluten-free baking in Salt Lake City, UT.  The kitchen has a 240 lb Hilliard tempering machine with 6" enrober, a 10 lb Little Dipper tempering…Continue

equipment cleaning

Started by Nicole in Tasting Notes on Saturday. 0 Replies

We are going to take some old equipment out of storage to ramp up production.  This is equipment that really hasn't been used since Dad died: Savage (?) mixer, additional stove and kettle, and deep fryer for nuts.  What is everyone's preferred…Continue

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help on Friday. 0 Replies

Hello Chocolatelifers!We have now been working with the cocoatown unit for about 8 months and as production increased we have recently run into some problems. I am wondering if these are common and if they have been experienced by anyone else or if…Continue

Yabisi Kakaw : Helping bring back Puerto Rico's fine cacao production. [Crowd funding]

Started by José Crespo in New Product Press on Friday. 0 Replies

Hello!We've made a new campaign available at Antrocket.com, a local crowdfunding service, and is live today.You can reach it at : …Continue

Tags: aroma, artisan, fino, chocolate, Puerto

Bougainville

Started by Rochelle in Tasting Notes on Friday. 0 Replies

I wanted to share something with you that hopefully you'll find as inspirational, exciting and tasty as I do. We're about to launch a Kickstarter campaign to support a cocoa legend/farmer in Bougainville to improve the quality of his beans and then…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 …

Continue

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…

Continue
 
 
 

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