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

Tony Walter replied to Tony Walter's discussion Hilliard 240lb Temperer and Cooling Cabinet in the group Classifieds - For Sale or Wanted
"Hilliard 240 lb tempering unit is no longer available. Cooling cabinet is available for $ 500. Thanks"
31 minutes ago
Tony Walter replied to Melanie's discussion Experience with FireMixer
"Best machine for the job. If you're not ready for the larger size you can start with the gas stove a kettle and the portable mixer."
44 minutes ago
Landen Zernickow posted a blog post

Healthy Halloween with Root Chocolate

Happy Halloween!You may expect a rant about Halloween chocolate or a self-righteous monograph about how I don’t eat junk candy. But, to be honest, I love candy corn and Swedish fish and even Milky Way bars! We don’t eat too many sweets, but every once in a while, the candies from my childhood provide that comfort of sugary deliciousness.Our apartment complex didn’t get any trick-or-treaters last year, so we don’t expect many (if at all) this year either. Still, we have our costumes ready to go…See More
1 hour ago
Cheryl Brighty replied to Katie Partington's discussion Streaked bars
"Do you have airflow under the moulds? It is possible you could be trapping the heat given out as the chocolate sets. If not you could try putting them on wire racks whilst cooling and still use the fan, this applies if your fridge has glass or solid…"
2 hours ago
Bryan posted a discussion

Finished tempering question

I have a minrev tempering machine and I was using it during the summer months. It seemed that my chocolate would still come out soft and would melt very quickly to the touch. So then I tried the microwave method and the chocolatee still seems to melt very fast when I pick it up. And it seems to be dull as well. Would these problems have anything to do with the chocolate I am using callebaut? Or is my tempering technique wrong ?
3 hours ago
José Crespo posted a photo
5 hours ago
José Crespo commented on Landen Zernickow's blog post Root Chocolate - Where do Cacao Farmers Come In?
"Hi Landen! The production is very low right now. We're currently processing beans from some wild cacao clusters that we've found. Some from other abandoned plantations and we're still searching for more trees (while propagating and…"
5 hours ago
Tao Watts posted photos
6 hours ago
Landen Zernickow commented on Landen Zernickow's blog post Root Chocolate - Where do Cacao Farmers Come In?
"Hi Jose, thanks for sharing about your crowdfunding campaign! Congrats on your work and I hope we'll be in touch! Are you planning to sell beans eventually?"
7 hours ago
Landen Zernickow commented on Landen Zernickow's blog post Importing Cocoa Beans
"Hi Tamanna, I'm really not sure about India. I don't have any experience there. I'd recommend posting to one of the discussion sections of The Chocolate Life and asking the community for their advice!"
7 hours ago
Daniel Haran replied to Christian Tyler's discussion Micrometers - Measuring particles in the group The Science of Chocolate
"I've used a Mitutoyo brand micrometer I bought used on eBay. By grinding 48 hours I hardly need to worry about particle size. It'll come out of storage once I get a universal so I can understand how fast it's refining. It was really…"
7 hours ago
David Menkes replied to Christian Tyler's discussion Micrometers - Measuring particles in the group The Science of Chocolate
"I use this one: http://amzn.com/B0087TMUQ8 And love it. Just be careful not to overtighten it. "
7 hours ago
Christian Tyler added a discussion to the group The Science of Chocolate
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Micrometers - Measuring particles

Hello Everyone!I would like to know if anyone would be so kind as to recomend a specific micrometer that you may have used and trust. I am trying to find an ideal tool for measuring microns in chocolate that is reliable and accurate.Thanks again!Christian See More
7 hours ago
Christian Tyler joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
8 hours ago
Christian Tyler replied to Rick Doucette's discussion For sale 2 melanger 1 temperer 1 champion juicer mini vibrating table etc. $1500 in the group Classifieds - For Sale or Wanted
"Rick, Do you still have the Spectras? I am also interested in making an offer. However, I need to know if you can ship them to Brazil. Thank You! Christian Here is my email: cacaupuro@gmail.com"
8 hours ago
Christian Tyler 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
8 hours ago
Alek Dabo replied to Ilya Snowdon's discussion Home Made Roaster in the group DIY
"Hello Ilya, Have you had time to progress on your roaster? I'm looking for one too. I'm not so concerned about the drum, but about the heat source and how to build the "oven" part. Bricks? Insulated metallic panels?  Thank…"
11 hours ago
Ankur Bhargava is now friends with chintan and Raj
13 hours ago
Ankur Bhargava liked Tamanna Zakaria's discussion Chocolate making machines
13 hours ago
Tamanna Zakaria added a discussion to the group Chocolate In India
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Chocolate making machines

Hi everyone,I wanted to know how much does  chocolate making machines and equipments costs in India. I mean if i buy all domestic made machines like tempering machine, enrobers and guitar cutters.In how much indian rupess will be required for initial cost of setup.Please experienced ppl reply and ones who have done researched on this topic is welcome.Thank you in advance.See More
14 hours ago
 

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Forum

Experience with FireMixer

Started by Melanie in Opinion. Last reply by Tony Walter 44 minutes ago. 1 Reply

I am wondering what experience people have with the Savage Bros FireMixer in making caramels.  Would so love to hear opinions on this machine as it is a very hefty investment to make. Continue

Streaked bars

Started by Katie Partington in Tech Help. Last reply by Cheryl Brighty 2 hours ago. 8 Replies

I'm so frustrated! The last four batches of chocolate I've made have been streaked, the temper is good but the face of the bars are streaked in yellow. I've tried everything. Initially I thought it was poorly tempered, but I've mixed the chocolate…Continue

Finished tempering question

Started by Bryan in Tasting Notes 3 hours ago. 0 Replies

I have a minrev tempering machine and I was using it during the summer months. It seemed that my chocolate would still come out soft and would melt very quickly to the touch. So then I tried the microwave method and the chocolatee still seems to…Continue

Topping chocolate after it dries?

Started by Bryan in Tasting Notes. Last reply by Andrea Bauer yesterday. 1 Reply

How would I stick stuff to tempered chocolate after it dries? Would steaming it like modeling chocolate work? Any ideas? I don't want to ruin the temper.

Toak Chocolate - $260 per 50 gram bar

Started by Scott in Uncategorized. Last reply by ChocoFiles yesterday. 7 Replies

Clay called for the $100 chocolate bar.  The good folks behind Toak Chocolate answered the call with enthusiasm.  Rare and secret Ecuadorian cacao, so delicately flavored that one must handle…Continue

Wrapping Candy?

Started by Bryan in Tips, Tricks, and Techniques on Sunday. 0 Replies

I make chocolate covered caramel and I want to give them as gifts. I bought a stack of wrappers for but is there a better way to wrap them then individually by hand? It takes me forever.

Francois Pralus

Started by Ian Horvath in Tips, Tricks, and Techniques. Last reply by Tom Oct 25. 4 Replies

So searching around the internet and came across this interesting quote on Francois' website: François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the right flavour before he starts to manufacture: "I…Continue

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa

Started by Arti Jain in Tech Help Oct 25. 0 Replies

I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then reheated the chocolate.but next day there were white streaks on the tempered chocolate what could be the reason…Continue

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Uncategorized. Last reply by Clay Gordon Oct 25. 6 Replies

Selling our Mol d'Art machine- great for making truffles, or anything with inclusions! Easy to clean and reliable, handles our high viscosity chocolate beautifully. Tempers through ambient air temperature, easy to accelerate with a fan. Please…Continue

Dried and quality cocoa beans for sale

Started by cocoabeans.supplie in Allow Me to Introduce Myself. Last reply by Clay Gordon Oct 25. 1 Reply

Standard Grade A cocoa beans Description/ Specification of our COCOA BEANS 1. TECHNICAL CHARACTERISTICS OF OUR COCOA BEANS: Commodity Name: Mature Cocoa Beans – Sierra Leone Origin. Presentation: Dried and Fermented. c.Quality classification:…Continue

Tags: beans, cocoa

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

Healthy Halloween with Root Chocolate

Posted by Landen Zernickow on October 31, 2014 at 6:45pm 0 Comments

Happy Halloween!

You may expect a rant about Halloween chocolate or a self-righteous monograph about how I don’t eat junk candy. But, to be honest, I love candy corn and Swedish fish and even Milky Way bars! We don’t eat too many sweets, but every once in a while, the candies from my childhood provide that comfort of sugary deliciousness.

Our apartment complex didn’t get any trick-or-treaters last year, so we don’t expect many (if at all) this year either. Still, we have our…

Continue

CHOCOLATE FOIL

Posted by Alufoil Products Pvt Ltd. on October 31, 2014 at 3:25am 0 Comments

We supply to many multinational chocolate companies, as well as to a number of independent manufacturers all over the world.

Our company's policy assures high quality products at competitive prices…

Continue

Hand temper dark chocolate

Posted by Arti Jain on October 26, 2014 at 3:54am 3 Comments

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa
I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then reheated the chocolate.but next day there were white streaks on the tempered chocolate what could be the reason for that?What do I do to get perfect tempered chocolate by hand ?Thanx.Arti.
See More

Root Chocolate - 85%

Posted by Landen Zernickow on October 20, 2014 at 9:00pm 0 Comments

Last week, we finished another batch of delicious chocolate. This time, we tried four distinctly new ideas: a new roasting profile, a higher percentage cocoa, a longer refining time, and finally, a different temperature range for tempering. And the result? Smooth deliciousness!

Roasting

Rather than our typical 400 degree hit, followed by 15-20 minutes at 250, we tried a roasting profile inspired by some comments …

Continue

which oil based essence and color in best in india?

Posted by Aarti on October 17, 2014 at 3:25am 0 Comments

which oil based essence and color in best in india?

Chocolate with grains

Posted by Predrag Miladinovic on October 13, 2014 at 5:23pm 0 Comments

In 2004 I started making bars with rice, millet, kamut and quinoa puffs. I'd like to expand the line to goji berry and other dry fruit. I used to make them manually, but now I am preparing to introduce a depositor. In the picture old labels are shown, which will be…

Continue
 
 
 

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