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A member e-mailed me saying he had been contacted by someone (that might NOT have been a member) with what appeared to be a scam offer. ( This is one reason it's not a good idea to post your e-mail addresses in classifieds! ) If you have been contacted by someone with what appears to be a suspicious offer please send me all the details you can about the person who contacted you so I can do everything I can to take care of things promptly.

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Latest Forum Posts   All


what is praline, as an ingredient?

Posted On:  Wednesday September 28 2016, 10:42 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Erik Stam

I am reading one of Jean-Pierre Wybauw's books, and "praline" is an ingredient in many formulas.  I've always considered a praline a finished product.  Can anyone…

Where to buy molds? And need help...

Posted On:  Wednesday September 28 2016, 8:07 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Alek Dabo

Hello everyone, I'm about to purchase some chocolate making equipment, before I start I'm looking for molds to buy, mostly interested in flat bar designed…

For Sale - Hilliard 240lb 6" coater and...

Posted On:  Wednesday September 28 2016, 7:55 PM
Posted In: Classifieds
Last Updated By: @Charlie2

I have the side table that goes with the tempering machine but not the lamp. The unit is in clean and good working condition. It uses 120v power. Tempering is a…

Scaling on up.. Oh Sh*T

Posted On:  Tuesday September 27 2016, 10:55 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Louwegi

Hi Everyone,  After almost 4 years in business, we finally got our big break. Our 10 Chocolate bar skus have been picked up by a grocery chain in Southern…


Posted On:  Sunday September 25 2016, 9:49 AM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Potomac Chocolate

Hi, Perhaps this is a stupid question but very important, how do you prevent from the rubber to fall off when you draw chocolate? my chocolate is not too thick. I…


@giveme153 • 6 hours ago
Posted a response to "Commercial fudge recipes???"
" Lynda Brent: I currently also use Calico and would love to not use them and make my own from scratch.  I have a savage Brother's Firemixer 14..."
Erik Stam
@erik-stam • 7 hours ago
Posted a response to "what is praline, as an ingredient?"
"The Dutch use bonbon as well as a description of a filled chocolate. I truly enjoy Jean Pierre Wybauw books. There is so much more in his books..."
Alek Dabo
@alek-dabo • 10 hours ago
Posted a response to "Where to buy molds? And need help picking a melanger"
"Hello Adir, The Montreal based company chocolatchocolat at http://www.chocolat-chocolat.com/home/ has a wide variety of quality molds and with the..."
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Chocolate Down Under

Chocolate Down Under

This group is for ChocolateLife members living and...
Startup Central

Startup Central

Are you looking to start a chocolate business? Want to...


The purpose of this group is to provide a place for...
The Science of Chocolate

The Science of Chocolate

Are you interested in all the nitty gritty details of...
Kitchen Confectionery

Kitchen Confectionery

This group is for everyone who works with chocolate in...

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The Big Chocolate Show

The Big Chocolate Show

10/07/16 08:00:00AM
The Chocolate Show (London)

The Chocolate Show (London)

10/14/16 10:00:00AM
Origin Chocolate Event

Origin Chocolate Event

10/22/16 10:00:00AM
Northwest Chocolate Week/Unconference/Festival

Northwest Chocolate...

11/07/16 12:00:00AM
Third Top Quality Departmental Coffee Fair and the First Special Cocoa Fair

Third Top Quality Departmental...

11/23/16 01:00:00AM

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10 Recently Updated Blog Posts   All Blog Posts

The University of British Columbia needs 50 cacao beans!

The University of British Columbia...

Updated On:  Monday September 19 2016, 5:44 PM
Posted In: research on Cacao
Posted By: @Pierre Gruget
Comments : 7
The University of British Columbia needs 50 beans from as many origins as possible. Please send some.   Dr Lu, from the University of British Columbia,…
Our class process

Our class process

Updated On:  Friday September 16 2016, 10:25 AM
Posted In: chocolate making
Posted By: @Psydynasty
Comments : 3
A few days ago we roasted our cacao beans at about 270 degrees and let them sit out we weighed and measured all the beans. We have gotten to the stage of cracking…
Frontiers of Science in Cacao Symposium

Frontiers of Science in Cacao Symposium

Updated On:  Sunday June 5 2016, 5:44 PM
Posted In: My Chocolate Life
Posted By: @Clay Gordon
Comments : 1
The 30th anniversary of the cacao lab at Penn State’s College of Agriculture was honored during last week’s Frontiers in Science and Technology for Cacao Quality,…
Living La Vida Cocoa in Mexico

Living La Vida Cocoa in Mexico

Updated On:  Friday April 22 2016, 4:57 PM
Posted In: My Chocolate Life
Posted By: @Clay Gordon
Comments : 6
Mexico occupies a special place in both the genetic and socio–cultural histories of chocolate . Despite that importance, very little is known about Mexican…
Paul Johnson

Cacao Restoration in Puert Viejo, Limon...

Updated On:  Wednesday March 9 2016, 3:42 PM
Posted In: 
Posted By: @Paul Johnson
Comments : 2
The cacao forest that surrounds our chocolate factory is much like many other forests around here. It was planted about 120 years ago as part of a big push to…
Landen Zernickow

Premier Wonder Grinder

Updated On:  Thursday February 11 2016, 3:36 PM
Posted In: 
Posted By: @Landen Zernickow
Comments : 1
A new post is up about our new melanger and our biggest batch yet! Check it out at the address below: http://rootchocolate.com/2014/08/25/premier_wonder_grinder/…
USDA Cacao Germoplasm Collection in Puerto Rico

USDA Cacao Germoplasm Collection in...

Updated On:  Monday February 8 2016, 4:13 PM
Posted In: cacao travels
Posted By: @Eric G
Comments : 1
In April 2015, I had the wonderful opportunity to visit with Dr. Brian Irish, curator of the cacao collection for the USDA Tropical Agricultural Research Station…
Clay Gordon

Live Video Chats for Chocolate Life...

Updated On:  Friday November 6 2015, 1:16 PM
Posted In: 
Posted By: @Clay Gordon
Comments : 3
I have found a service that enables me to 'cast - in real-time over the web while simultaneously hosting a chat session. I am interested in knowing if holding…

Chocolate printer

Updated On:  Tuesday October 20 2015, 10:53 PM
Posted In: Classifieds
Posted By: @Matild
Comments : 1
Hello All. I am looking for 3D chocolate printers. What I found on the web have either no cooling system, so they can print only a few layers (not really 3D),…
Colin Green

Tempering, Chocovision, molds etc

Updated On:  Tuesday September 1 2015, 10:04 AM
Posted In: Tempering
Posted By: @Colin Green
Comments : 6
Hi all, I have been panning for a while but have opened a shop in Sydney (Australia - not BC) and would like to dabble in making other products including using…

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