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

CEP MOULDS posted photos
41 minutes ago
cocoabeans.supplie posted an event
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Quality cocoa beans for sale at yaounde

October 23, 2014 to October 30, 2014
Standard Grade A cocoa beansDescription/ 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: Standard Grade A d.Other technical specifications: -  Bean counts: 95 – 100 per 100 grs -  Moisture grade: 4 % -  Acidity: 4% Max -  Moulds: 2% Max -  Defective matters: 2% Max -  Strange matters: 0.5% Max -  Breakage: 1% Max PACKAGE : Seaworthy Jute Bags…See More
1 hour ago
cocoabeans.supplie posted a discussion

Dried and quality cocoa beans for sale

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: Standard Grade A d.Other technical specifications: - Bean counts: 95 – 100 per 100 grs - Moisture grade: 4 % - Acidity: 4% Max - Moulds: 2% Max - Defective matters: 2% Max - Strange matters: 0.5% Max - Breakage: 1% Max PACKAGE : Seaworthy Jute Bags of 65…See More
1 hour ago
Profile IconAnthony Appiah, CEP MOULDS, clair may and 5 more joined The Chocolate Life
1 hour ago
Tony Walter replied to Tony Walter's discussion Hilliard 240lb Temperer and Cooling Cabinet in the group Classifieds - For Sale or Wanted
"Maren , Please call to discuss. Thanks Tony 215-284-1082"
2 hours ago
Kris Schoofs posted a photo

Crispy Hazelnut

hazelnut praliné & milk chocolate hazelnut gianduja & crisped rice, moulded white chocolatehttps://www.facebook.com/KrisSchoofsChocolates.
2 hours ago
Josh Mohagen and Erin are now friends
3 hours ago
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @Firebase @Chocotenango @MsMarmitelover

The DiscoverChoc Daily

paper.li

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

Facebook14 hours ago · Reply
Jean-Marie Auboine replied to Jean-Marie Auboine's discussion Coating Pan 5kg with automatic Spray System in the group Classifieds - For Sale or Wanted
"Hello David, Sorry but i did not received any PM. Could you please resend to jmauboine@hotmail.com? Thank you"
19 hours ago
Juan Carlos replied to Juan Carlos's discussion Chocolate decorating machine for sale! in the group Classifieds - For Sale or Wanted
"Yes, will provide more info tomorrow afternoon"
19 hours ago
Tony Walter replied to Tony Walter's discussion Hilliard 240lb Temperer and Cooling Cabinet in the group Classifieds - For Sale or Wanted
"it is.Yes"
19 hours ago
Maren Muter replied to Juan Carlos's discussion Chocolate decorating machine for sale! in the group Classifieds - For Sale or Wanted
"May you please send more information... I am interested in possibly purchasing it...  Thank you, Maren"
20 hours ago
Maren Muter replied to Helen Benton's discussion FOR SALE Mol d'art 50kg chocolate moulding machine in the group Classifieds - For Sale or Wanted
"If this is still available I would love to buy it! Thanks!! Maren"
20 hours ago
Maren Muter replied to Tony Walter's discussion Hilliard 240lb Temperer and Cooling Cabinet in the group Classifieds - For Sale or Wanted
"Is this still available?  Thank you! Maren"
20 hours ago
Juan Carlos added a discussion to the group Classifieds - For Sale or Wanted
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Chocolate decorating machine for sale!

Brand New & never been used! Please call Billy Macy at Le baroness chocolates 613 862 3237See More
22 hours ago
Isabella added a discussion to the group Classifieds - For Sale or Wanted
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Selmi Chocolate Depositing Heads plus 3 plates

Evenly distributes chocolate through multiple depositing ports. 3 custom plates included (fit most European molds)We have only used this equipment once and have no need for it.Here is also a link to more info http://tomric.com/index.php?route=product/product&product_id=3275Price $4.500 See More
22 hours ago
Profile IconJuan Carlos, Max Lesser and 2 other members 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
22 hours ago
Jack Meyer replied to Thomas Forbes's discussion Making Milk Chocolate
"I'll do that. I have an infrared thermometer to be more accurate with the temperature as well."
23 hours ago
Gap replied to Thomas Forbes's discussion Making Milk Chocolate
"When you microwave, just do it in 20-30 second bursts with plenty of stirring inbetween."
23 hours ago
Carol added a discussion to the group Classifieds - For Sale or Wanted
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Christmas chocolate Lollipop molds (plastic)

10 Santa Lollipop molds $12 (shipping included)12 Large Snowflake lollipop molds $14 (shipping included3 Snowman lollipop molds $5 ( shipping included)2 Christmas Tree lollipop molds. $4 (shipping includedIf you take them all $30 ($5 savings)See More
23 hours ago
 

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Support TheChocolateLife by Taking Advantage of Special Member Offers:

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)

Visit the main Shop page.

Forum

Dried and quality cocoa beans for sale

Started by cocoabeans.supplie in News 1 hour ago. 0 Replies

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

Making Milk Chocolate

Started by Thomas Forbes in Micro-Batch "Homebrew" Chocolate. Last reply by Jack Meyer 23 hours ago. 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

Cocoatown Melanger Belt Change

Started by Katherine Botelho in Tech Help. Last reply by Francis Murchison yesterday. 20 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

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Tech Help. Last reply by Sarah Hart yesterday. 5 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

Toak Chocolate - $260 per 50 gram bar

Started by Scott in Uncategorized. Last reply by Gap yesterday. 2 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

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

Contact Samuel Von Rutte

Started by Cat Ankerson in Uncategorized on Sunday. 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

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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