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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The DiscoverChoc Daily is out! http://t.co/CRxsOdlXrc Stories via @Ambrosia_Pastry @mamorchocolates @extramsg

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.

Facebook5 hours ago · Reply
Daniel Haran joined Clay Gordon's group
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DIY

The purpose of this group is to provide a place for ChocolateLife members to share their efforts in creating machines and gadgets - from winnowers to melters and more.See More
5 hours ago
baumgrenze replied to baumgrenze's discussion Damage to Chocolate - Low Temperature Exposure?
"Thank you, Ruth. The last time I wrote to Thalia, Micki Weinberg (Regulatory & Culinary Specialist) answered. I wrote to her email address a couple of weeks ago and haven't had a reply. The pastilles are not shiny, but they do break with a…"
5 hours ago
Nicole replied to Nicole's discussion peanut butter meltaway problem
"31 oz. tempered milk chocolate, 10oz. pbutter, and 7oz. coconut oil"
11 hours ago
Ruth Atkinson Kendrick replied to baumgrenze's discussion Damage to Chocolate - Low Temperature Exposure?
"I haven't had that problem and I freeze chocolate on occasion. Call Thalia in the lab at Guittard. She can answer any question you have."
12 hours ago
baumgrenze posted a discussion

Damage to Chocolate - Low Temperature Exposure?

Does anyone know if storing dark chocolate at temperatures near freezing (35-45 F) can damage it so that it becomes very difficult to retemper?I can see this happening when chocolate is shipped by truck (perhaps even colder this time of year) or by air (again I can think of sub-freezing temperatures.) My vendor of Guittard L Etoile Du Premiere-58% has no provision for holding chocolate in the manufacturer preferred range of 60-70F. The market is 'open-air' and on the San Francisco Penisula…See More
13 hours ago
Daniel Haran replied to Daniel Haran's discussion Wanted: Pre-grinder in the group Classifieds - For Sale or Wanted
"Unfortunately, I just started with a 40L one that requires a pre-grinder, and don't have a budget for another conche - though I would love to get a 100L one :)I recently got to taste your collection at La Tablette de Miss Choco in Montreal.…"
13 hours ago
Benoît replied to Daniel Haran's discussion Wanted: Pre-grinder in the group Classifieds - For Sale or Wanted
"it is a grinder/conch as you know... "
14 hours ago
Alek Dabo replied to Donny Gagliardi's discussion DIY Winnower
"Great idea. I'll let you know with photos when I get it going. I'm not sure how easy it'll be to get a ball valve in Santo Domingo. Maybe Amazon."
14 hours ago
Benoît replied to Daniel Haran's discussion Wanted: Pre-grinder in the group Classifieds - For Sale or Wanted
"Hi I am selling a Universal Conch 100L capacity. If interested, you can get in touch with me. Cheers  Ben"
14 hours ago
G posted a photo
16 hours ago
G posted a status
"Every special moment should be celebrated with Chocolate. Tomorrow night: Chocolate Night, especially alone this time. XX"
16 hours ago
Daniel Haran added a discussion to the group Classifieds - For Sale or Wanted
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Wanted: Pre-grinder

I'm currently considering the Pleasant Hills peanut grinder. Before I buy new, does anyone have one they'd like to sell?I'll also consider other grinders with similar throughput. Thanks!See More
16 hours ago
Ben Rasmussen replied to Donny Gagliardi's discussion DIY Winnower
"Yep, exactly. You'll need to change the way you control airflow, though. My thinking was to replicate what I'm doing with my winnower, and use a pvc ball valve. So, I would hook a PVC "T" connector to the husk output of the…"
17 hours ago
Alek Dabo replied to Donny Gagliardi's discussion DIY Winnower
"That's great, because I ordered the Dust Deputy from oneida after winnowing to protect my shopvac.  You're saying I should instead hook it air-tight to the husk exit, right?"
18 hours ago
Ben Rasmussen replied to Donny Gagliardi's discussion DIY Winnower
"Thanks! I look forward to seeing the video. One idea would be to hook it straight up to a vortex dust collector on a 5-gallon bucket, replacing the built-in shell collection chamber. I use one for my current winnower and can winnow 30 Kg or more…"
18 hours ago
Alek Dabo replied to Donny Gagliardi's discussion DIY Winnower
"I will put a video this W.E. The good thing about this set-up is that you immediately see what falls in the husks and can adjust the air intake. So, provided you manage a fairly consistent intake of beans from the juicer or manually,  the…"
18 hours ago
Ben Rasmussen replied to Donny Gagliardi's discussion DIY Winnower
"I'd love to see it in action, too! What kind of yield are you getting? Any problems with husks in the nibs or vice versa?"
18 hours ago
Annmarie Kostyk replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"Well said, Keith."
19 hours ago
Ben Rasmussen replied to Annmarie Kostyk's discussion What to do about To'ak Chocolate?
"Thanks Annmarie!  :)"
21 hours ago
 

MIGRATION NEWS

Stymied

I tried to make the migration happen but I couldn't make it work. I am going to have to restart the process. I have until the end of February to figure it out. Upgrading to Ning 3 means losing events, photo albums, videos, and more - which is why I am looking to find a new home.

Thanks for your patience.

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(small universals and pre-grinders)
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 (chocolate machines)
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Visit the main Shop page.

Forum

Damage to Chocolate - Low Temperature Exposure?

Started by baumgrenze in Tasting Notes. Last reply by baumgrenze 5 hours ago. 2 Replies

Does anyone know if storing dark chocolate at temperatures near freezing (35-45 F) can damage it so that it becomes very difficult to retemper?I can see this happening when chocolate is shipped by truck (perhaps even colder this time of year) or by…Continue

peanut butter meltaway problem

Started by Nicole in Tasting Notes. Last reply by Nicole 11 hours ago. 5 Replies

I've been making a peanut butter meltaway using peanut butter, milk chocolate and coconut oil. There are times when that meltaway center develops a...texture.  It's not quite gritty, because the little lumps melt away, but it's not as smooth as I'd…Continue

DIY Winnower

Started by Donny Gagliardi in Tech Help. Last reply by Alek Dabo 14 hours ago. 19 Replies

Hi all, I'm looking to build a winnower and have come across a few models posted on this site. I also have the blueprints of another winnower that looks promising but cant figure out one of the steps. The blueprints are attached so if anybody has…Continue

Tags: equipment, making, chocolate, winnowing, winnower

What the Chocolate Industry Needs is A $100 Bar of Chocolate

Started by Clay Gordon in Opinion. Last reply by Annmarie Kostyk 19 hours ago. 99 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

What to do about To'ak Chocolate?

Started by Annmarie Kostyk in Opinion. Last reply by Ben Rasmussen 21 hours ago. 7 Replies

Okay my chocolate experts, what to do about To'ak Chocolate (https://toakchocolate.com). It has finally happened where someone is claiming to be something they are not in the bean to bar world.…Continue

Tags: To'ak, Chocolate, reviews, dark, Chocolate

Bean To Bar At Home

Started by Dom Ramsey in Micro-Batch "Homebrew" Chocolate yesterday. 0 Replies

I've been experimenting with making my own bean-to-bar chocolate at home over the last few weeks and I've been lucky enough to have some pretty good results. Today I wrote an in-depth post on my blog explaining my process:…Continue

What's your favorite Whole Milk Powder???

Started by Matt in Tasting Notes. Last reply by Matt on Tuesday. 2 Replies

Hey everyone I'm looking to test out some new whole milk powders! I was sourcing some from a farm in Fresno, CA but now I'm looking for some other recommendations...Any suggestions on the tastiest???ThaaaannksssContinue

Tags: Powder, Whole, Chocolate, Milk

adding color to white chocolate

Started by Julie Lu in Tech Help. Last reply by Julie Lu on Tuesday. 2 Replies

I just need to add one dab of a color to each piece of white chocolate truffle at the bottom of the mold. Can I just mix colored coacoa butter with my tempered white chocolate and then dab the mixture at the bottom of my mold? I literally just need…Continue

Tempering

Started by James Hull in Tech Help. Last reply by Gap on Monday. 5 Replies

Hi everyone,I am currently tempering all my bean to bar chocolate by hand on a marble slab and I love doing it this way, however as demand grows, so does the pressure of tempering in small batches.I am wondering if there is a heated holding tank out…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

Root Chocolate - Roasting Cocoa Beans with the Behmor 1600 PLUS

Posted by Landen Zernickow on December 15, 2014 at 7:00pm 0 Comments

This weekend we took our cocoa bean roasting to the next level: we christened our newest tool, the …

Continue

Root Chocolate - Thanksgiving Chocolate Tasting

Posted by Landen Zernickow on December 11, 2014 at 7:40pm 0 Comments

Last weekend, we were thankful to have Richard’s parents in town to celebrate Thanksgiving. For the occasion, we hosted a true blind chocolate tasting adventure. We pulled out Eagranie Yuh’s The Chocolate Tasting Kit (Tasting Kits) , Richard conducted a dramatic reading of the…

Continue

Root Chocolate - Marketing or Education

Posted by Landen Zernickow on December 8, 2014 at 5:42pm 0 Comments

Occasionally, while I sit at a Vietnamese restaurant, cautiously eating my standard Pho, I can’t help giggle to myself as Richard sweats and guzzles water to counteract the powerful sensations coming from his inevitably extra spicy dish. Similarly, I pass on the japapeños in Mexican cuisine and the Sriracha at Thai places. A coworker’s kid only eats food that is white and my cousins, while growing up, ate solely …

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CHOCOLATE FOIL

Posted by Alufoil Products Pvt Ltd. on December 8, 2014 at 6:21am 0 Comments

EGG SHAPE CHOCOLATE WRAPPERS

Root Chocolate - To cocoa butter or not to cocoa butter?

Posted by Landen Zernickow on December 6, 2014 at 10:34pm 0 Comments

To cocoa butter or not to cocoa butter?

That is the question...

We did an experiment to provide an answer to this time old question (ok, sure, we’re borrowing from Shakespeare). For this experiment, we used our favorite Madagascar beans. I think we’re now about halfway done with the giant bucket!

Let’s post some hypotheses about the two batches...

Read more here:…

Continue

Root Chocolate - Matching the Roast

Posted by Landen Zernickow on December 4, 2014 at 6:16pm 0 Comments

Last month, we visited John Nanci, the Chocolate Alchemist in Oregon. It was a lot of fun and we learned a ton about his process, ingredients, and recommendations!

One of our favorite parts of the visit was roasting a batch of cocoa beans with him. Check out our previous posts on roasting …

Continue
 
 
 

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