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

Jean-Marie Auboine added a discussion to the group Classifieds - For Sale or Wanted
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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
1 hour 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…"
3 hours ago
Jean-Marie Auboine updated their profile
3 hours ago
Profile IconSue Tavares and Jennifer Smith joined Clay Gordon's group
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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
3 hours ago
Fabrizio Galla posted a status
""IF THERE IS SOMEONE INTRESTED IN BUYING THERE MACHINES CONTACT ME AT info@fabriziogalla.com""
7 hours ago
Fabrizio Galla posted a status
"IF THERE IS SOMEONE INTRESTED IN BUYING THERE MACHINES CONTACT ME AT machinesinfo@fabriziogalla.com"
7 hours ago
Fabrizio Galla posted photos
7 hours ago
Fabrizio Galla left a comment for mariano garcia
"Hello Mariano, can you contact me at this mail info@fabriziogalla.com Thanks"
7 hours ago
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/yAww5SyUCm Stories via @taradublinrocks @autkast @aerbook

The DiscoverChoc Daily

paper.li

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

Facebook16 hours ago · Reply
Eli liked PHLChocolate's discussion Sales Reps
18 hours ago
Mack Ransom replied to Mack Ransom's discussion Spectra 11 wheels barely turning at the 8 hour mark...
"Hi Rom, Well, I raised the temperature up to 108F and the problem went away! So I guess my chocolate was just too thick and created too much resistance. It's spinning away now perfectly, running at 109F. I am so relieved, as the Spectra is…"
21 hours ago
Carol Doty posted a status
"I keep my Lindor Truffles in the fridge during the summer to keep them from melting. They are even more delicious cold. :)"
yesterday
Carol Doty left a comment for Lady G
"Thank-you for commenting on my Comment Wall!! (((HUGS))) :)"
yesterday
sarah laws left a comment for rick boosey
"HI Rick:Would you consider selling 2-3 molds to me or are you looking to sell the lot? Thanks,Sarah"
yesterday
Mark Allan replied to PHLChocolate's discussion Sales Reps in the group Startup Central
"I know a little of the ins and outs of sales at our company. You have to give commissions on continuing orders and you need to let the salesman handle the interaction with the client accounts. As for the commission schedule, 50% of gross profit is…"
yesterday
PHLChocolate added 2 discussions to the group Startup Central
yesterday
It's Chocolate replied to Mack Ransom's discussion Spectra 11 wheels barely turning at the 8 hour mark...
"Mack, Not sure if this is the answer but sometimes chocolate seeps into the wheel cavity along the rod and hardens, thus slowing the wheels. You can unscrew the wheel cap and remove the wheel. If you find that the chocolate has hardened then simply…"
yesterday
Shannon Campbell liked Tina Tweedy's photo
yesterday
Mack Ransom posted a discussion

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

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 intermittent contact with the floor of the tub. In other words, the wheels were turning, but had sort of a pause in them, and I could hear it too. I could hear the wheel making contact with the stone floor and thus turning, but then perhaps  have…See More
yesterday
Janelle Rodrigo and chef akhlesh are now friends
yesterday
 

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Support TheChocolateLife while enjoying discounts on great products:

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Forum

melanger necessary?

Started by beth campbell in Tech Help. Last reply by Danny Michlewicz 3 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 21 hours ago. 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 yesterday. 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 yesterday. 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

Hilliards Little Dipper (not responding)

Started by Emily Woloszyn in Tech Help on Friday. 0 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

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 on Thursday. 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

Airbrush

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

Santha Vs Cocoatown

Started by Sabrina M in Opinion Jul 23. 0 Replies

Hi there,I'm looking to purchase either the Santha Spectra 65 or the Cocoatown ECGC 65 and wanted to see if anyone has experience using both these units and how they compare to each other?I've been using smaller Spectra models, and I've had issues…Continue

Tags: Grinders, Cocoatown, Santha

Members

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.

Thanks,
:: 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 …

Continue

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…

Continue

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…

Continue

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…

Continue

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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