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

José Crespo posted a photo
1 hour ago
José Crespo commented on Landen Zernickow's blog post Root Chocolate - Where do Cacao Farmers Come In?
"Hi Landen! The production is very low right now. We're currently processing beans from some wild cacao clusters that we've found. Some from other abandoned plantations and we're still searching for more trees (while propagating and…"
1 hour ago
Tao Watts posted photos
2 hours ago
Landen Zernickow commented on Landen Zernickow's blog post Root Chocolate - Where do Cacao Farmers Come In?
"Hi Jose, thanks for sharing about your crowdfunding campaign! Congrats on your work and I hope we'll be in touch! Are you planning to sell beans eventually?"
2 hours ago
Landen Zernickow commented on Landen Zernickow's blog post Importing Cocoa Beans
"Hi Tamanna, I'm really not sure about India. I don't have any experience there. I'd recommend posting to one of the discussion sections of The Chocolate Life and asking the community for their advice!"
2 hours ago
Daniel Haran replied to Christian Tyler's discussion Micrometers - Measuring particles in the group The Science of Chocolate
"I've used a Mitutoyo brand micrometer I bought used on eBay. By grinding 48 hours I hardly need to worry about particle size. It'll come out of storage once I get a universal so I can understand how fast it's refining. It was really…"
3 hours ago
David Menkes replied to Christian Tyler's discussion Micrometers - Measuring particles in the group The Science of Chocolate
"I use this one: http://amzn.com/B0087TMUQ8 And love it. Just be careful not to overtighten it. "
3 hours ago
Christian Tyler added a discussion to the group The Science of Chocolate
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Micrometers - Measuring particles

Hello Everyone!I would like to know if anyone would be so kind as to recomend a specific micrometer that you may have used and trust. I am trying to find an ideal tool for measuring microns in chocolate that is reliable and accurate.Thanks again!Christian See More
3 hours ago
Christian Tyler joined Clay Gordon's group
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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.
3 hours ago
Christian Tyler replied to Rick Doucette's discussion For sale 2 melanger 1 temperer 1 champion juicer mini vibrating table etc. $1500 in the group Classifieds - For Sale or Wanted
"Rick, Do you still have the Spectras? I am also interested in making an offer. However, I need to know if you can ship them to Brazil. Thank You! Christian Here is my email: cacaupuro@gmail.com"
3 hours ago
Christian Tyler 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
3 hours ago
Alek Dabo replied to Ilya Snowdon's discussion Home Made Roaster in the group DIY
"Hello Ilya, Have you had time to progress on your roaster? I'm looking for one too. I'm not so concerned about the drum, but about the heat source and how to build the "oven" part. Bricks? Insulated metallic panels?  Thank…"
7 hours ago
Ankur Bhargava is now friends with chintan and Raj
9 hours ago
Ankur Bhargava liked Tamanna Zakaria's discussion Chocolate making machines
9 hours ago
Tamanna Zakaria added a discussion to the group Chocolate In India
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Chocolate making machines

Hi everyone,I wanted to know how much does  chocolate making machines and equipments costs in India. I mean if i buy all domestic made machines like tempering machine, enrobers and guitar cutters.In how much indian rupess will be required for initial cost of setup.Please experienced ppl reply and ones who have done researched on this topic is welcome.Thank you in advance.See More
10 hours ago
Tamanna Zakaria replied to Ritu Motwani's discussion How is the quality of Indian couverture? in the group Chocolate In India
"Hi Ritu, You must have finished your programme by now. I am intrested to know whats next for you. Are you venturing into chocolate making or still in process? Kindly reply. Have a nice day"
10 hours ago
Tamanna Zakaria replied to ramya's discussion Best chocolate blocks in the group Chocolate In India
"dear Balpreet,  Can u give me an idea abt Jindal Couverture. where i find there products and which country they belong to? Thank you."
10 hours ago
Tamanna Zakaria commented on Arti Jain's blog post Hand temper dark chocolate
"its ok , if u already tempered them. The best thing about chocolate is u can always re-temper. Try the whole process again and agitate a bit more this time. when u start melting chocolate try not to raise the heat like last time. Go atleast 2…"
10 hours ago
Alufoil Products Pvt Ltd. posted a blog post

CHOCOLATE FOIL

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 pricesSee More
12 hours ago
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @MBDCraft @TV5MONDEAsia @MrFrugii

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.

Facebook14 hours ago · Reply
 

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Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife when you purchase products from the following companies:

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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)

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Forum

Topping chocolate after it dries?

Started by Bryan in Tasting Notes. Last reply by Andrea Bauer yesterday. 1 Reply

How would I stick stuff to tempered chocolate after it dries? Would steaming it like modeling chocolate work? Any ideas? I don't want to ruin the temper.

Toak Chocolate - $260 per 50 gram bar

Started by Scott in Uncategorized. Last reply by ChocoFiles yesterday. 7 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

Experience with FireMixer

Started by Melanie in Opinion on Monday. 0 Replies

I am wondering what experience people have with the Savage Bros FireMixer in making caramels.  Would so love to hear opinions on this machine as it is a very hefty investment to make. Continue

Wrapping Candy?

Started by Bryan in Tips, Tricks, and Techniques on Sunday. 0 Replies

I make chocolate covered caramel and I want to give them as gifts. I bought a stack of wrappers for but is there a better way to wrap them then individually by hand? It takes me forever.

Francois Pralus

Started by Ian Horvath in Tips, Tricks, and Techniques. Last reply by Tom on Sunday. 4 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

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa

Started by Arti Jain in Tech Help Oct 25. 0 Replies

I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then reheated the chocolate.but next day there were white streaks on the tempered chocolate what could be the reason…Continue

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Uncategorized. Last reply by Clay Gordon Oct 25. 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 Oct 25. 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 Oct 25. 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 Oct 24. 80 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

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

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

Hand temper dark chocolate

Posted by Arti Jain on October 26, 2014 at 3:54am 3 Comments

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa
I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then reheated the chocolate.but next day there were white streaks on the tempered chocolate what could be the reason for that?What do I do to get perfect tempered chocolate by hand ?Thanx.Arti.
See More

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
 
 
 

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