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

Sheila Marie Poklemba added 2 discussions to the group Classifieds - For Sale or Wanted
51 minutes ago
Jim Greenberg replied to Peter hooper's discussion WANTED: Chocolate Six Inch Enrober with tempering. Hilliard, Bakon or similar. in the group Classifieds - For Sale or Wanted
"I have coming into stock a nice Hilliard with an enrobing belt and also have a Perfect machine for sale that was barely used. Thanks Jim GreenbergPresident - Union Confectionery Machineryjim@unionmachinery.com"
53 minutes ago
Profile IconSheila Marie Poklemba, Francine Satriale 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
1 hour ago
Sheila Marie Poklemba replied to Peter hooper's discussion WANTED: Chocolate Six Inch Enrober with tempering. Hilliard, Bakon or similar. in the group Classifieds - For Sale or Wanted
"I have a 2 year old Perfect Equipments Mini Enrober. Excellent condition, very reliable. Email me at sweetiepiescandy@gmail.com with questions or more information.  "
1 hour ago
david ghobril replied to Amber B.'s discussion Display cases
"I have only ever had dry cases for 21 years. The word confection means preserved. If you are displaying at room temp you formulate for that. "
1 hour ago
david ghobril replied to Matt Carter's discussion Cleaning Molds
"Sometimes heath inspectors get a bit overzealous and want everything sanitized. Chocolate does not support the growth of pathogenic bacteria and I never clean them unless seasonal molds being put away for next year (chocolate left on these molds…"
1 hour ago
david ghobril replied to Christina Durta's discussion Cleaning Chocolate Molds
"For cleaning molds. I clean only if A. I have a problem which shows up on the chocolate or B. It is a seasonal mold that is being put away till next year. I wash in warm soapy water and rinse in an acid (vinegar would work but I use citric acid…"
2 hours ago
Giuseppe replied to Dirke Botsford's discussion Tempering & enrobing system advice
"....and consider also a melting bowl that would be less narrow but more deep! I mean same bowl capacity but designed less wide (diameter) but deeper...chocolate would be better melted and heated .  Completly agree to what Al wrote."
5 hours ago
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @chocophilenyc @bonajuto @cbqualitylife

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.

Facebook8 hours ago · Reply
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"It's been a long road, and there's a lot more in front of us (at least we certainly hope that's the case! ), but we wanted to share that we reached an important milestone in our journey this last week -- our first sale! It was a very…"
8 hours ago
Matis Max replied to Amber B.'s discussion Display cases
" Beautiful! I found similar products on this website: http://www.archiexpo.com/architecture-design-manufacturer/refrigerated-display-case-1859.html; It really help me chose the ideal solution for my place. "
8 hours ago
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"The pleasure was all ours Landen -- we look forward to keeping in touch, and to growing and learning right along side of you and Richard!"
8 hours ago
Elizabeth Miskiewicz posted a photo
18 hours ago
Cher Diamond replied to Marianna Halassy's discussion Wanted: Hilliard's Little Dipper in the group Classifieds - For Sale or Wanted
"Do you still have one of the Little Hilliards. Mine self-destructed and I am having trouble with the repair, so I am considering replacing. What state are you in?"
18 hours ago
MRA replied to Susie's discussion chocolate brand to choose, pricing vs taste
"For something like a bar, use NV every time - especially if it's a plain tasting bar. If it's for enrobing or recipe making, use the Van Leer... You can immediately tell the difference when opening case of NV - the aroma is fuller and…"
18 hours ago
Marcia Schuffman added a discussion to the group Classifieds - For Sale or Wanted
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FOR SALE: Chocovision Rev 2 Tempering Machine; 1.5 lb. capacity

Barely used; Machine located in New Jersey. In perfect condition. Contact me @ mschuffman@gmail.comSee More
19 hours ago
MRA replied to Peter hooper's discussion WANTED: Chocolate Six Inch Enrober with tempering. Hilliard, Bakon or similar. in the group Classifieds - For Sale or Wanted
"I have a Prefamac machine that we used in startup. Bought it new, and it was a total workhorse. Contact me if you'd like more information: phawebb@gmail.com "
19 hours ago
MRA updated their profile
19 hours ago
Peter hooper added a discussion to the group Classifieds - For Sale or Wanted
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WANTED: Chocolate Six Inch Enrober with tempering. Hilliard, Bakon or similar.

Looking for a small reliable enrober for a small startup.
20 hours ago
Profile IconTheChocolateLife via Facebook
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Getting ready for #doublebuzz w/ imakeyoucoffee creativedrunk & @april_wachtel -- now until 4:45… http://t.co/dBKI68BSPc

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Facebook22 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:

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

Display cases

Started by Amber B. in Opinion. Last reply by david ghobril 1 hour ago. 18 Replies

Refrigeration vs. non-refrigerated?Hello everyone. My name is Amber and I've been surfing The Chocolate Life and gleaning all sorts of wisdom and for that I thank you. You are all very kind-hearted and helpful...not to mention extremely…Continue

Tags: cases?, Display

Cleaning Molds

Started by Matt Carter in Tips, Tricks, and Techniques. Last reply by david ghobril 1 hour ago. 10 Replies

Suddenly my health department wants me to clean and sanitize all my molds between uses.Do you guys do that?Does anyone know of any regulations from any health department anywhere that covers cleaning chocolate molds?We have in the past cleaned them…Continue

Cleaning Chocolate Molds

Started by Christina Durta in Tech Help. Last reply by david ghobril 2 hours ago. 80 Replies

I just made a batch of chocolates that taste great, but have bloom.  I am suspecting the problem is the molds were not properly cleaned as there was no bloom on the chocolate on the bottom of the chocolates.  I have had similiar problems before.Does…Continue

Tempering & enrobing system advice

Started by Dirke Botsford in Opinion. Last reply by Giuseppe 5 hours ago. 12 Replies

Currently looking for a tempering system with the idea of having an enrobing line to attach to it later down the road. I was looking at the Chocovision 3z as I like their equipment and their support is first class but they are still working on an…Continue

chocolate brand to choose, pricing vs taste

Started by Susie in Opinion. Last reply by MRA 18 hours ago. 3 Replies

I am deciding which chocolate to bring in..Callebaut 823NV milk (more expensive) or Van LeerBel Lactee Milk.Callebaut 70-30-38NV (more expensive) or Van Leer Bel Noir 73% DarkCan general public really tell one is better than the other?Continue

praline paste storage

Started by Andrea Bauer in Tasting Notes. Last reply by Gap on Saturday. 5 Replies

Hi,I made praline paste today for a specific recipe and have some extra.  How do I store it?  Room temperature? Fridge? Freezer? Thanks,Andrea Continue

Praline fillings

Started by Hilmir Kolbeins in Recipes. Last reply by Goran Vjestica on Friday. 13 Replies

HI, again I´m searching for some help. I´m trying to prefect a methood of making a filling that´s made of Glucose and sugar with added flavor. So I can make a filling for praline.Does any one have a recipes they want to share with me.Continue

Questions about cocoa beans

Started by Franzi in Allow Me to Introduce Myself. Last reply by Franzi on Friday. 2 Replies

Hello,I am new to this forum and have a few questions to all the bean-to-bar chocolatiers. I have a friend in Trinidad & Tobago who knows several cocoa farmers and would like to start a little trade business selling the beans to chocolatiers. I…Continue

Tags: farmers, export, Trinitario, buy, sell

Using leaves as template for chocolate

Started by John Duxbury in Tasting Notes on Friday. 0 Replies

Hello All.  I've just started making decorative leaves and I'd like to get some feedback on my selection.  I'm using Lemon Leaves (Salal leaves), and have been told that they're non-toxic.  I wash and rinse them before covering with chocolate.  When…Continue

What is the difference : INNO CONCEPT grinder ICGC C 65 / ECGC 65

Started by Marinko Biskic in Tech Help. Last reply by Marinko Biskic on Friday. 2 Replies

Does anyone have information , what is the difference between the INNO CONCEPT grinder ICGC C-65 (price $ 2,999) and ECGC 65 (price $ 7,400).  I'm talking about models without additional equipment.Both have the same engine and the same capacity.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 30-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 - Slow Food

Posted by Landen Zernickow on September 18, 2014 at 5:16pm 0 Comments

A better, cleaner and fairer world begins with what we put on our plates – and our daily choices determine the future of the environment, economy and society. – Slow Food USA

This is so relevant to those of us who make chocolate at home and who take the time to create chocolate from the bean. Read more on the blog:…

Continue

A visit with local chocolate makers

Posted by Landen Zernickow on September 15, 2014 at 6:46pm 0 Comments

Richard and I took our Root Chocolate selves over to visit another couple of local chocolate makers and we are so honored to count David and Leslie among our new chocolate - making community now! Learn more here:

http://rootchocolate.com/2014/09/15/arete/

Siriana Cacao

Posted by Landen Zernickow on September 11, 2014 at 3:53pm 0 Comments

Read about our experience making chocolate with Siriana Cacao today on the blog: 

http://rootchocolate.com/2014/09/11/siriana_cacao/

Thanks, Piper!

Supply chain and chocolate

Posted by Landen Zernickow on September 8, 2014 at 6:36pm 1 Comment

What does supply chain have to do with chocolate? Read more on the blog about my personal connection to supply chain consciousness!

http://rootchocolate.com/2014/09/08/supply_chain/

Tempering and Bloom

Posted by Landen Zernickow on September 4, 2014 at 8:38pm 0 Comments

Check out today's post on our experience with tempering and bloom. This has been one of the most evasive parts of making chocolate and we're looking for advice from the experts. Read about our attempts and let us know what you suggest!

http://rootchocolate.com/2014/09/04/tempering_and_bloom/

Advice for making chocolate at home

Posted by Landen Zernickow on September 2, 2014 at 7:14pm 2 Comments

A new blog post is up, featuring Clay Gordon's advice for making chocolate at home. Enjoy!

http://rootchocolate.com/2014/09/02/clay-gordon-on-making-chocolate-at-home/

 
 
 

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