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

Morten Jessen replied to Beth Bromund's discussion Grinding & winnowing in the group Startup Central
"... and my email is: jessen @ :)"
1 hour ago
FINE & RAW chocolate factory added a discussion to the group Classifieds - For Sale or Wanted

APW Wyott W-3Vi Food Warmer for Sale

We have a food warmer in great condition for sale.Please see photos attached, and e-mail for more information.Thank you!See More
1 hour ago
Philip Hand replied to Beth Bromund's discussion Grinding & winnowing in the group Startup Central
"Hi Milford, Please send me Pics and your kind explanation to: Thanks! Philip"
1 hour ago
Lisa N replied to Beth Bromund's discussion Grinding & winnowing in the group Startup Central
"Hi Milford, Interested in your winnower idea. Can you please send pictures/explanation to Thanks, Lisa"
2 hours ago
Emily Woloszyn replied to Emily Woloszyn's discussion Hilliards Little Dipper (not responding)
"Yes, I have called. Even asked if they had a used one we could swap but they don't. I am going to call again this morning. It's been down for 6 weeks now I think. We will have plenty of toasted white chocolate for the fall now. The only…"
5 hours ago
Otseh Davidson Oshioreamhie posted a photo

Otseh Davidson

Mr Otseh Davidson is the Chief Executive Officer and Managing Director, Araseeds Nigeria Limited.We are into export and import of kinds of MerchandiseHead Office No 8, Alhaji Pelu street Ikotun, Lagos,…
6 hours ago
Profile IconTheChocolateLife via Facebook

The DiscoverChoc Daily is out! Stories via @Vosges @Firebase @grownupchocs

The DiscoverChoc Daily

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

Facebook10 hours ago · Reply
Ruth Atkinson Kendrick replied to Emily Woloszyn's discussion Hilliards Little Dipper (not responding)
"I assume you have called Hilliard? They have always been very helpful to me. Will they let you send it in?"
11 hours ago
Virgilio Rubini replied to Virgilio Rubini's discussion Elsinghorst melter in the group Classifieds - For Sale or Wanted
"Presently in Montreal, Canada Can ship it out of Champlain, NY if needed."
14 hours ago
Emily Woloszyn replied to Emily Woloszyn's discussion Hilliards Little Dipper (not responding)
"and today I replaced the board...the same thing. Fan comes on, lights stay on. Anyone have thoughts?"
15 hours ago
Dolores I. Alvarado R. and mariano garcia are now friends
15 hours ago
Mr. Brian Wallace replied to Virgilio Rubini's discussion Elsinghorst melter in the group Classifieds - For Sale or Wanted
"Where is this machine located? Thanks!"
16 hours ago
Jim Cameron replied to Meira Neggaz's discussion Display boxes for chocolate bars
"Hello Shalini, I'm a real newby and just trying to get going.  Your display looked great and is something I can easily make, I make displays for my coffee now.  My question is how you do the rest of your packaging?  It appears as…"
17 hours ago
Jean-Marie Auboine added a discussion to the group Classifieds - For Sale or Wanted

Coating Pan 5kg with automatic Spray System

US Custom Built by Keith Machinery NJ and just used for a competition.Adjustable speed 0 to 35rpmRoom temperature and warn air.Pump and timer for spray system included.Sold with custom cabinet, air blower, transformer.10lb bowl capacity Paid in 2011 $14,500Sell for $4,500 + shipping costSee More
19 hours ago
Danny Michlewicz replied to beth campbell's discussion melanger necessary?
"Hey Clay - curious to see - you mentioned before that you were working on a 40KG South Am universal? Any progress on that? Would you be willing to share contact details. Located in South America so maybe I could help.  I am working with a…"
21 hours ago
Jean-Marie Auboine updated their profile
21 hours ago
Profile IconSue Tavares and Jennifer Smith joined Clay Gordon's group

Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
22 hours ago
Fabrizio Galla posted a status
Fabrizio Galla posted a status
Fabrizio Galla posted photos

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Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife while enjoying discounts on great products:

FBM (tempering machines, dough dropping machines, and the Kleego)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
Truffly Made (silicon molds for ganaches, caramels, and more)
Amano Chocolate (bulk chocolate for chefs)

Visit the main Shop page.


Hilliards Little Dipper (not responding)

Started by Emily Woloszyn in Tech Help. Last reply by Emily Woloszyn 5 hours ago. 3 Replies

Hello....So we have a hilliards little dipper that we do our white chocolate in. Over the past month it has given us a more than generous amount of toasted chocolate thanks to the lights not responding to the temperature...The fan works when it…Continue

Tags: not, responding., temperer, dipper, little

Display boxes for chocolate bars

Started by Meira Neggaz in Where to Buy. Last reply by Jim Cameron 17 hours ago. 4 Replies

Hi everyone,We are a small chocolate company based out of DC - we are looking for ideas on displaying our bars.  We have a few stores who have improvised displays of our bars - in baskets, or in tea type boxes, or on risers, but now some new stores…Continue

melanger necessary?

Started by beth campbell in Tech Help. Last reply by Danny Michlewicz 21 hours ago. 28 Replies

Wondering if anyone knows if a conching or melanger is necessary to mix cacao powder, butter and sugar, or does it have to be liqeur? [ sic: liquor is the correct term and spelling. ]Continue

Spectra 11 wheels barely turning at the 8 hour mark...

Started by Mack Ransom in Tech Help. Last reply by Mack Ransom yesterday. 2 Replies

Hi TCL friends,I recently bought my first melanger and ran a small test batch and it worked perfectly! So I put a second, 7.8 pound batch of chocolate in my Spectra 11 and it ran well for something like 8 hours when I noticed the wheels only had…Continue

Bloom "stripes" on dipped chocolates

Started by Or M in Tips, Tricks, and Techniques. Last reply by Daniela Vasquez on Monday. 14 Replies

Hello,I have a frustrating problem. I temper chocolate using the cold bath method (I heat to 45c, cool to 28, then heat to 31). Then I test the temper. The test looks fine. I make the "foot" of the ganache center and it looks fine.Then I dip the…Continue

Truffles Cracking!

Started by Trula R in Tips, Tricks, and Techniques. Last reply by Daniela Vasquez on Monday. 2 Replies

So I've read just about every internet site that I can, and I've tried just about everything, but my truffles just keep cracking. My method: My ganache is 12 oz. of chocolate to 1 cup of cream, and I really like the texture. I then use silicon molds…Continue

Weird Flavors and Inclusions in Chocolate

Started by Clay Gordon in Tasting Notes. Last reply by Howard & Hanna Frederick on Friday. 146 Replies

What's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten?Inquiring chocolate minds want to know.I will start things off by saying that I think the Austrians are among the most adventurous when it…Continue

Adding Cacao Butter

Started by Thomas Forbes in Micro-Batch "Homebrew" Chocolate. Last reply by Cat Ankerson Jul 23. 10 Replies

For the last two months, I have been making small batches of chocolate using paste made by two different women cooperatives in the Dominican Republic.   I have been breaking up the balls of paste and softening them up on a double boiler and slowly…Continue

Washing Spectra melanger parts in dishwasher under 140F OK per Santha….

Started by Mack Ransom in Tips, Tricks, and Techniques Jul 23. 0 Replies

Hi, I may be re-inventing the wheel, but I wrote to Santha to ask what was the concern with washing the removable parts of the Spectra in a dishwasher. Here is the conversation email train (note it is in reverse order, last email at top of page)Dear…Continue


Started by Ismael Neggaz in Where to Buy. Last reply by KREBS Chocolate sprayer Jul 23. 3 Replies

Hi all,I'm trying to buy airbrush to spray cocoa butter into molds.When I looked on line I found the airbrush come with different noodles nozzle from 2mm 5mm........Which air brush should I buy.Any advice.Thank youContinue


Support Clay's International Travels and Support TheChocolateLife!

June 2014 marks the first open meeting for Direct Cacao - a new association that is working hard to help create direct sourcing relationships between chocolate makers and cocoa growers around the world.

I would like to go, but my resources for international travel are limited and I don't have a consulting client who'll pick up my expenses. I've already been to the CHOCOA conference on sustainable cocoa earlier this year, and am looking forward to returning to Europe in October for the ORIGIN Chocolate conference. I am also going back to Peru for the Salon del Cacao y Chocolate in July and want to return to Ecuador for ANECACAO at the end of August.

$2000 will cover all expenses to go to Direct Cacao. Any other monies raised will go towards other travel opportunities. These are not tax-deductible contributions. However, if you do appreciate the resources and the community TheChocolateLife provides - completely free of charge - please consider a donation. As in the past, I will be blogging and uploading photos during my travels. I will be collecting donations (via PayPal) into the first week in June.

:: Clay

[Note: PayPal account is in the name of WebWideGuides.]

Blog Posts

Illustrating the chocolate making process.

Posted by Sweet matter physicist on July 24, 2014 at 3:30am 0 Comments

When I recently wanted to blog about a Amsterdam-based bean-to-bar chocolate maker I realized that I never properly introduced 'bean-to-bar' on my own blog.

Now I finally made a brief drawing to roughly illustrate the process from tree to chocolate with a focus on the flavor developing steps (which is: fermentation, roasting, conching). Hard to hide my science background I guess... ;)

On my …


Perú and the 2014 Salon del Cacao y Chocolate - Part 2

Posted by Clay Gordon on July 15, 2014 at 2:00pm 0 Comments

Here I am with Roberto Granja of Transmar, one of the larger cacao companies in Ecuador. Roberto was at last year's Salon as well and they buy production from San Martin and Huanuco in Perú as well as other places.

Above: I am wearing a real Panama hat. Although they are called…


Perú and the 2014 Salon del Cacao y Chocolate - Part 1

Posted by Clay Gordon on July 15, 2014 at 1:46pm 1 Comment

The 5th annual Salon del Cacao y Chocolate was held in Lima, Perú July 4-6. This was followed up by La Ruta del Cacao, a trip into la selva (the jungle) in and around Tarapoto in San Martin province July 7-9. I was one of a group of more than 20 invited international guests who attended both the Salon and La Ruta.

As with last year, the two events were organized and enjoyed the support of a broad range of organizations and government ministries including the Perúvian federal…


Choco Files

Posted by ChocoFiles on July 7, 2014 at 12:51pm 0 Comments

You can check out my reviews of the chocolates I've tasted at Choco Files. I also explain my review philosophy and I'm adding more and more files with my ratings for each bar.

Yabisi Kakaw : Rebooting Puerto Rico's cacao heritage. | Kickstarter Campaign | FINAL DAYS!

Posted by José Crespo on June 29, 2014 at 8:16am 0 Comments

Hello everyone,


For quite some time now,  I’ve been in love and fascinated with theobroma cacao, the plant. Whose seed was once used as currency in pre-columbian civilizations in South America  I live in Puerto Rico, one of the places the Spanish conquistadors brought seeds and and started commercial production in the 17th century. Historical records show that along with ginger, cacao was the main agricultural crop at that…


Introducing to My Self

Posted by Maroun Milan on June 28, 2014 at 9:58am 0 Comments

25 Years in chocolate and pastry business , i design pastry and chocolate and design Special Machinery i have more than 180 customers around the world , i give ideas and know how , sometime recipe , i help to provide chefs , machines . material , to share you any question in business start up even mechanical or electrical problems in your machine 

i hope i get good friends from this site since i belong to this business and chocolate life


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