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.

Photos

Loading…
  • Add Photos
  • View All

Videos!

  • Add Videos
  • View All

Latest Activity

Profile IconTheChocolateLife via Facebook
Thumbnail

The DiscoverChoc Daily is out! http://t.co/CRxsOdlXrc Stories via @myselfglyn @aerbook @ChefTariqHanna

Paper.li - we are facing an outage!

paper.li

Facebook52 minutes ago · Reply
mariano garcia replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"good thank you to all the truth that is an interesting topic that many should be happening, should create a tempering he managed to cool the chocolate to the desired point! I'm thinking maybe I can turn on the air conditioning below the marble…"
5 hours ago
Mark Allan replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Yes, if you have a means, just run the A/C when you are molding chocolates. Failing that, look at some of the Fat Daddio polycarbonate molds available. You can put those in the freezer and wait until they are solid, They come out with a superb shine…"
6 hours ago
Mark Allan replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"I live in Honduras where it is not necessary to show nutrition information on candy. I do use Open Office quite a bit for other things though. I use it to calculate cocoa butter percent based on my ingredients, as well as percent dark. I use it…"
6 hours ago
Kathryn James replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"If you want to avoid doing it manually, take a look at the recipe calculator on SparkRecipes http://recipes.sparkpeople.com/recipe-calculator.asp"
6 hours ago
Jonathan Edelson replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"The chocovision cools the chocolate by blowing ambient air on the spinning bowl.  I don't think its automated tempering would work very well with warm ambient air. The machine might be useful as a tool for mixing the chocolate while you…"
6 hours ago
Anjali Gupta replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Dear Mariano, I would look at putting in air-conditioning. It will increase your productivity, reduce your rejects. You have to build in these costs into your selling price.  For chocolate bars, you definitely want a good temper. Good…"
6 hours ago
mariano garcia replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Hi Anjali, again thank you very much for your comments. Then with what you tell me I can not use a tempering of chocovision? this if it is difficult. I want to do less sophisticated products such as chocolate bars. I am opening a local but very…"
6 hours ago
Jack Meyer liked Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale?
6 hours ago
Anjali Gupta replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Hi Mariano, A Chocovision machine would help, but even the machine presumes a certain temperature in the room. I think using cold chocolate is a good idea. Also, keep your room as cool as you can. When I said what kind of chocolate products I meant…"
7 hours ago
Jack Meyer replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"Jonathan, I most definitely fall in the small business exemption category. I will, of course, want to list the ingredients but am greatly relieved to know I am able to sell my product without having to spend a great deal of money to launch my sales…"
7 hours ago
mariano garcia replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Thanks Jonathan, and Mark for their advice, I'm a little new in the manufacture of chocolate and I'll have to experiment. The tempering of chocovision could make this work? I read they were very good"
7 hours ago
Jonathan Edelson replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"In the link I posted above, you will find this: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm2006867.htm There is a 'small business' exemption to the nutrition labeling…"
7 hours ago
Jack Meyer replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"I thought I would need to disclose the nutritional facts. Are you saying I don't really need to?"
7 hours ago
Jack Meyer replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"Thanks Mark. Have you done this by using a spreadsheet? I am inclined to think I will try doing so."
7 hours ago
Jack Meyer replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"Thanks for your good advice and the link....Lots to 'digest'."
7 hours ago
Jack Meyer replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"I'm sure they can do the job but not sure I can afford their services. Thanks"
7 hours ago
Daniel Herskovic replied to Larry's discussion Help with my (new to me) JKV 30 & Enobing Belt in the group Startup Central
"Hi Larry, I cannot speak to your specific machine; however, I too have a wheel based enrobing machine. One factor that might help you get more chocolate pooling up on the belt (to enrobe the bottoms) is to have the tank that holds the chocolate…"
8 hours ago
Ruth Atkinson Kendrick replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"Are you labeling it because you want to, or because you think you need to?"
8 hours ago
Phillip Matheson joined Clay Gordon's group
Thumbnail

The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
9 hours ago
 

Search TheChocolateLife.com using Google ...


Loading

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

Continous machine FBM - Selmi : quality temper + one machine for all colours?

Started by Chocolique - Australia in Opinion on Friday. 0 Replies

I am looking to buy an automatic tempering machine.  Does anyone have experience with a FBM Proxima or Selmi plus ex?  I am particularly interested to know how well tempered the chocolate is that comes out and does this quality remains the same all…Continue

Tags: machine, tempering, continous

Samoa: the Chocolate Treasure Island of the Pacific

Started by Howard & Hanna Frederick in Travels & Adventures on Friday. 0 Replies

Have finally had time to start a open-to-the-public Pinterest board about Samoan cocoa. Did you know that Robert Louis Stevenson wrote ‘Treasure Island’ while he was in Samoa. That’s why we call Samoa the ‘…Continue

Tags: robert, louis, stevenson, island, treasure

Chocolate packagings manufacturers in Florida

Started by Dorottya Udvardy in Tasting Notes on Friday. 0 Replies

Hi there choco fansI need help finding packaging manufacturers in Florida, a printing house for the chocolate wrapping and a good display printing company or all in one, that would be the best solution actually.Google doesn't seem to be enough,…Continue

Couverture suitable for India climate

Started by Arti Jain in Tasting Notes on Wednesday. 0 Replies

Hi,Please help me in understanding  wheather couverture chocolate is suitable for Indian climate ?When it will be sent across at various places through courier will it be able to withstand the Indian heat ?What should be done to avoid any sort of…Continue

Difficulty tempering my own chocolate in Chocovision Revolation x3210

Started by kyle wilson in Micro-Batch "Homebrew" Chocolate. Last reply by kyle wilson on Wednesday. 2 Replies

Hey,I am a new member to this site hoping someone may be able to help me with tempering my chocolate, I roast myself.I am able to temper it perfectly by hand, but for some reason I can't seem to get it right with the chocovision machine. The…Continue

Any recipe for hot thick chocolate preparation to be used in a chocolate machine at a market stall?

Started by Porfyra in Recipes. Last reply by Dan Lantonio on Tuesday. 1 Reply

Hi all, I 've seen a similar post in this forum but it didn't quite answer my question so I would appreciate any advice from you. We are planning to have a stand at a market selling thick hot chocolate using our new machine (Camurri). The issue is…Continue

Fbm Prima

Started by Calum in Tech Help. Last reply by Calum on Tuesday. 4 Replies

Hi folks,I have been offered an ex display Prima and enrober attachment at a reasonable price.The machine has less than 5 hours working time so it's essentially new. This would be our first continuous temperer and enrober, we currently have the old…Continue

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help. Last reply by Evan Langendorf Nov 17. 8 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

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

Started by Clay Gordon in Opinion. Last reply by Annmarie Kostyk Nov 17. 85 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

praline finish

Started by Alan Caldwell in Tips, Tricks, and Techniques Nov 16. 0 Replies

attached are 2 photosIm getting some real nice sheen on the praline, but theres also swirlwhat causes the swirl?any help appreciatedcheersalan 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 - Chocolate Factory

Posted by Landen Zernickow on November 18, 2014 at 7:18pm 0 Comments

Ever wonder what the Root Chocolate Factory looks like? Check it out!

It’s been about 8 months since we starting playing around with chocolate. And in that time, we’ve collected quite a bit of equipment, tools, and ingredients that now fill an entire area of our apartment. We like to call that area our Chocolate Factory.

We started with just a bag of cocoa beans from the …

Continue

Root Chocolate - chocolate certifications and labels

Posted by Landen Zernickow on November 14, 2014 at 12:48am 0 Comments

"Organic"



"Local"





"Single Origin"





"Fair Trade"





"Rainforest Alliance"





"UTZ"





"Direct Trade"





What do these all mean and which ones should you pay attention to when you're choosing your chocolate? Good question! Some relate to labor practices, others relate to the environmental circumstances surrounding the farming.

Here at Root Chocolate, we've discussed where cacao farmers fit… Continue

Root Chocolate - Venezuelan Batch & Bloom Challenge

Posted by Landen Zernickow on November 7, 2014 at 12:23pm 0 Comments

Last week, we made a batch of chocolate from some very special beans. They are Carupano Corona from Venezuela, 2014. The Chocolate Alchemist describes them as “Criollo/Trinitario with clove and soft fruity high notes and very low bitterness.”

And the exciting part – John Nanci roasted them right there in his workshop with us watching (and smelling) on! In his homemade roaster with temperature gauges inside the drum roaster and in the oven itself, these beans smelled amazing. I’ll…

Continue

Root Chocolate - New Ingredients

Posted by Landen Zernickow on November 3, 2014 at 7:42pm 0 Comments

One of the areas of innovation in chocolate where we have not yet ventured is that of ingredients. Well, that’s not totally true… When we first started out, we tried a bacon batch, but we added way too much bacon. Another time, we tried a salted chocolate batch, but we added way too much salt. (Noticing a trend?) We’ve strayed away from new ingredients since then.

However, our visit to John Nanci in …

Continue

Healthy Halloween with Root Chocolate

Posted by Landen Zernickow on October 31, 2014 at 6:45pm 0 Comments

Happy Halloween!

You may expect a rant about Halloween chocolate or a self-righteous monograph about how I don’t eat junk candy. But, to be honest, I love candy corn and Swedish fish and even Milky Way bars! We don’t eat too many sweets, but every once in a while, the candies from my childhood provide that comfort of sugary deliciousness.

Our apartment complex didn’t get any trick-or-treaters last year, so we don’t expect many (if at all) this year either. Still, we have our…

Continue

CHOCOLATE FOIL

Posted by Alufoil Products Pvt Ltd. on October 31, 2014 at 3:25am 0 Comments

We supply to many multinational chocolate companies, as well as to a number of independent manufacturers all over the world.

Our company's policy assures high quality products at competitive prices…

Continue
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

Rights and Usage

New Member Moderation is ON to prevent SPAM memberships. All members, please read The Community Guidelines before posting. (Updated 10/10/11.)


If you believe your copyrighted content is being used inappropriately, please contact the TCL moderation desk before submitting a DMCA takedown notice.

Creative Commons License
Content on TheChocolateLife posted by Clay Gordon is published under a Creative Commons non-commercial, share-alike, with attribution, license.

All other content is © the author/creator and should not be reproduced without their express consent.

Disclaimer: The opinions expressed on this site are solely those of the person(s) posting them and their presence here does not imply the endorsement of the management. YMMV.

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service