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

Louwegi replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Another thought is the thermal mass of the entire refrigerator(pictured) when filled with molds.  Maybe the filled refrigerator isn't cold enough and doesn't cool the chocolate fast enough?? There is up to 90 molds in there at a time…"
6 hours ago
Sue foster replied to Bill's discussion private label bars
"I do custom candy bars. Please check out http://www.bigfootchocolate.com/ I can have molds made (any size) to your designs and have the wrappers to match.  I do milk and dark chocolate with flavors. Please let me know if you have…"
7 hours ago
Louwegi replied to Louwegi's discussion Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)
"Hey Sebastian,  So we just did another huge production of 600 bars and they bloomed again within 24hrs:( This time warming the inclusions to 88.7f, our tempered dark chocolate temp.  See pictures.  Its really frustrating because for…"
7 hours ago
Daniel Herskovic replied to Bill's discussion private label bars
"Hi there, We create custom candy bars for various businesses and events. Please check out this link http://www.mayanachocolate.com/custom-candy-bars.html . Our work has been featured in Food & Wine Magazine, Epicurious, Candy Industry Magazine,…"
10 hours ago
Profile IconTerry Macmillan, Susie Hindle Kher, Priya Mankotia and 10 more joined The Chocolate Life
10 hours ago
mariano garcia left a comment for Rose Grandson
"interesante!"
11 hours ago
Marcia Lemberg replied to Diane's discussion Business for sale in the group Classifieds - For Sale or Wanted
"are you looking to sell your equipment?"
18 hours ago
Marcia Lemberg replied to Don Bankler's discussion Gift Baskets Products - Shredded Mylar, Cello, Excelsior and Raffia in the group Classifieds - For Sale or Wanted
"where are you located?  I would be interested if you are close to NYC?"
18 hours ago
Ilya Snowdon replied to Clay Gordon's discussion Cracking cocoa beans using a Brazilian coffee sheller
"I am now going to try out some of those hand cracker cocoa mills. But if you ever find your self with out one (like Me last week) i found that my little hand cranked mincer worked really well. you run the beans through without and mincing plates in,…"
18 hours ago
Ilya Snowdon replied to Clay Gordon's discussion Small-scale (under 100kg) chocolate making equipment
"I made an experimental Winnower in a hurry last week to put on my second batch of chocolate. It cost me about $40 dollars. Made out of some large clear flexi tubing and a three way pluming divider. So you have straight vertical tube and you drop…"
18 hours ago
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The DiscoverChoc Daily is out! http://t.co/d8uSs7g19K Stories via @ChocolatsRochef @WellnessNina

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.

Facebook22 hours ago · Reply
Ismael Neggaz replied to Ismael Neggaz's discussion Melanger
"Hi Sebastian , Is what cocoatown used to describe the coaching machine. Ismael"
yesterday
Sebastian replied to Ismael Neggaz's discussion Melanger
"I'm not sure it is an advantage at the scale you're looking to produce at.  You'd indicated it was a feature that you liked, i was trying to get you to consider why that was important.  Or rather if that was important..."
yesterday
Ismael Neggaz replied to Ismael Neggaz's discussion Melanger
"Hi Sebastian I don't know. Can further my knowledge. Ismael"
yesterday
Kathryn Holt posted a discussion

Flat printed cello bags

HiI've been using flat printed cello bags from Chocolat chocolat in Canada for the past 7 years. The flat bags really suit some of my products, and I prefer cellophane for its clarity. Unfortunately they have discontinued most of the printed ones, and although they have a terrific range of clear ones, I still like the added pizazz the prints give. I know places like Nashville wraps have a good selection of gusseted bags, but can anyone suggest a source of flat ones?Thanks in advanceKathrynSee More
yesterday
Bill posted a discussion

private label bars

Hi allI am looking for a company to make some private label bars for all our restaurants. We are looking for approx 3oz milk and dark . Does anyone know of a company that can help.Thx!!See More
yesterday
Al Garnsworthy replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Dirke, I would always consider second hand machines too.. you can make your budget go so much further when you don't buy brand new, but obviously you don't benefit from warranties etc. If I were you, I would be looking for a second…"
yesterday
Sebastian replied to Ismael Neggaz's discussion Melanger
"let's ask this question - what advantage is there in continuously exposing the liquor to air without grinding it further?  WHY is that important to you?"
yesterday
cheebs replied to Christine de Massis's discussion Chocolate Molds
"In the multiple links posted above your comment... "
yesterday
Joe Camerlin added a discussion to the group Startup Central
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Do you patent new ideas with regards processes or new candy?

Hi All,Great to be part of this forum. I am wondering about the legality issues with candies. If a person has a new idea, should they apply for a patent?What is patentable with candies, the recipe, processes etc.?The reason I ask is that I have a number of ideas for new candies and processes and would like to know if I should patent them. Thanks,Joe C.See More
yesterday
 

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Forum

Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

Started by Louwegi in Tech Help. Last reply by Louwegi 6 hours ago. 5 Replies

Hi, I made some Dark chocolate yesterday and the bars already have white spots on them. The white spots are exactly where the inclusions (soaked and dehydrated Almonds) are. Is this Fat Migration, or a tempering issue ?Chocolate Bars set up in a…Continue

private label bars

Started by Bill in Where to Buy. Last reply by Sue foster 7 hours ago. 2 Replies

Hi allI am looking for a company to make some private label bars for all our restaurants. We are looking for approx 3oz milk and dark . Does anyone know of a company that can help.Thx!!Continue

Tags: bars, chocolate, label, private

Cracking cocoa beans using a Brazilian coffee sheller

Started by Clay Gordon in Geek Gear - Cool Tools. Last reply by Ilya Snowdon 18 hours ago. 14 Replies

A ChocolateLife member in Hawaii recently sent me pictures of a Brazilian-made coffee sheller that they've been using in a lab in the University of Hawaii to crack cacao beans for winnowing.One of the things that makes this device interesting (apart…Continue

Small-scale (under 100kg) chocolate making equipment

Started by Clay Gordon in Tech Help. Last reply by Ilya Snowdon 18 hours ago. 9 Replies

Many of the new generation of craft chocolate makers start out using a 5-liter stone grinder sourced from India. They're great when you're in a startup mode, but issues start arising when you want to scale production - without having to get…Continue

Melanger

Started by Ismael Neggaz in Opinion. Last reply by Ismael Neggaz yesterday. 4 Replies

Hello everybodyI'm in the process of getting equipped for some home chocolate production. Regarding melanger, I have to products in mind: The …Continue

Flat printed cello bags

Started by Kathryn Holt in Where to Buy yesterday. 0 Replies

HiI've been using flat printed cello bags from Chocolat chocolat in Canada for the past 7 years. The flat bags really suit some of my products, and I prefer cellophane for its clarity. Unfortunately they have discontinued most of the printed ones,…Continue

Tempering & enrobing system advice

Started by Dirke Botsford in Opinion. Last reply by Al Garnsworthy yesterday. 4 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 Molds

Started by Christine de Massis in Where to Buy. Last reply by cheebs yesterday. 6 Replies

Hello everyone i was wondering if anyone can advice on where can i buy chocolate polycarbonate molds one where they have lots of varities and also professional truffle molds. Help please

Enrobing /coating help

Started by Corey Meyer in Tech Help. Last reply by Olivier on Friday. 4 Replies

I am hoping someone can help us out. We are covering jalapeños in chocolate. They are very light and irregular shaped so we had no luck with using a panner. We were doing everything by hand but that is not efficient. They are too light to run…Continue

Looking for inexpensive ways to stir caramel

Started by John Duxbury in Tips, Tricks, and Techniques. Last reply by Dirke Botsford on Friday. 5 Replies

Hello All.  We're starting to do a fair amount of caramel business and it's very time consuming stirring a batch of caramel for an hour or so.  I'd love to have the $$$ to buy a Savage melter but that's not in the cards for right now.  Has anyone…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

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/

Cacao Sampaka

Posted by Ggirl Bldr on August 30, 2014 at 11:00am 0 Comments

Cacao Sampaka

I've become a chocolate snob. Actually, I knew that, but I didn't realize how much of one I have become. Maybe I have always been one; I'm not sure. I was born into a family of chocolate aficionados after all, and my…
Continue

Clay Gordon on living the chocolate life

Posted by Landen Zernickow on August 28, 2014 at 9:46pm 0 Comments

“You never know when a small decision will have a profound impact on your life.” – Clay Gordon, the world’s first international chocolate critic

Read more on today's blog post, part one of a two-part series with The Chocolate Life's own Clay Gordon!

http://rootchocolate.com/2014/08/28/clay-gordon-on-living-the-chocolate-life/

 
 
 

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