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.

Photos

Loading…
  • Add Photos
  • View All

Videos!

  • Add Videos
  • View All

Latest Activity

Elizabeth Miskiewicz liked Joseph Mazza's photo
27 minutes ago
Joseph Mazza added a discussion to the group Classifieds - For Sale or Wanted
Thumbnail

For Sale- Two 240lb. Hilliards chocolate Tempering machines

I have (2) 240lb. Hilliard's chocolate tempering machines. Both in Excellent condition and low hours.  They are both 1999 machines purchased new from Hilliard's at the same time with consecutive serial numbers.  The both have the chain towers making it easier to fill molded items, for use with a coater,  or simply for the show of the waterfall look. I am asking $4500 ea which is 1/2 the price of a new one.  I will make a deal if someone wants both.  If you would like me to ship it, then an…See More
1 hour ago
Joseph Mazza joined Clay Gordon's group
Thumbnail

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
2 hours ago
Joseph Mazza updated their profile
2 hours ago
Joseph Mazza posted photos
2 hours ago
Vera Hofman posted photos
3 hours ago
Samson was featured
5 hours ago
Profile IconPaul Rhoades, chocolate lover, lovelychocos and 14 more joined The Chocolate Life
7 hours ago
Krista replied to Krista's discussion Salesperson
"Thanks, I'm in oregon. I'm not a member but maybe ill try searching."
8 hours ago
Diane replied to Krista's discussion Salesperson
"Hi Krista, Not sure where you are located but I have used brokers in the NY metro area.  The average is 10-15% You can get a list of Brokers from Specialty Food Association, if you are a member.  if not a member, I am not sure if the list…"
8 hours ago
Samson posted photos
11 hours ago
Samson joined Clay Gordon's group
Thumbnail

Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
12 hours ago
Piotr Krzciuk and Luis Quintero are now friends
12 hours ago
Joseph Meza and Landen Zernickow are now friends
13 hours ago
Landen Zernickow and Greg D'Alesandre are now friends
18 hours ago
Profile IconTheChocolateLife via Facebook
Thumbnail

The DiscoverChoc Daily is out! http://t.co/yAww5SyUCm Stories via @nereachocolate @taradublinrocks @WorldCocoa

The DiscoverChoc Daily

paper.li

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

Facebook19 hours ago · Reply
Profile IconTheChocolateLife via Facebook

It's August 01, 2014 at 12:15AM. Do you know where your chocolate is?

Facebook20 hours ago · Reply
Eduardo Ostos left a comment for KREBS Chocolate sprayer
"Hello, I would like to know if the Krebs LM3 hot CHOC is adequate for precoating centers before they are hand-dipped. Thanks  "
20 hours ago
ramya liked Sweet matter physicist's blog post Illustrating the chocolate making process.
21 hours ago
Profile IconSuzanne Litteral and Landen Zernickow joined Clay Gordon's group
Thumbnail

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
yesterday
 

Search TheChocolateLife.com using Google ...


Loading

Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife while enjoying discounts on great products:

FBM (tempering machines, dough dropping machines, and the Kleego)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
Truffly Made (silicon molds for ganaches, caramels, and more)
Amano Chocolate (bulk chocolate for chefs)

Visit the main Shop page.

Forum

Salesperson

Started by Krista in Opinion. Last reply by Krista 8 hours ago. 7 Replies

Hi, has anyone here ever hired an outside salesperson? I'm considering it on commission only. Any idea what the normal percentage is for this industry? I have no idea what is an acceptable percentage

Sticking it to the Apple!

Started by Scotty Jackson in Tech Help. Last reply by Celeste Davis on Thursday. 1 Reply

Hello everyone!  This is my first discussion and I am very excited to be a part of this community!  There is a tool that I have searched high and low for that is used to put sticks in applesI have included an image(…Continue

Tags: Apples!, 'Dem

Hilliards Little Dipper (not responding)

Started by Emily Woloszyn in Tech Help. Last reply by Emily Woloszyn on Wednesday. 3 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

Display boxes for chocolate bars

Started by Meira Neggaz in Where to Buy. Last reply by Jim Cameron on Tuesday. 4 Replies

Hi everyone,We are a small chocolate company based out of DC - we are looking for ideas on displaying our bars.  We have a few stores who have improvised displays of our bars - in baskets, or in tea type boxes, or on risers, but now some new stores…Continue

melanger necessary?

Started by beth campbell in Tech Help. Last reply by Danny Michlewicz on Tuesday. 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 on Tuesday. 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 on Monday. 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 on Monday. 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

Weird Flavors and Inclusions in Chocolate

Started by Clay Gordon in Tasting Notes. Last reply by Howard & Hanna Frederick Jul 25. 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 Jul 23. 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

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

 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

Rights and Usage

New Member Moderation is ON to prevent SPAM memberships. All members, please read The Community Guidelines before posting. (Updated 10/10/11.)


If you believe your copyrighted content is being used inappropriately, please contact the TCL moderation desk before submitting a DMCA takedown notice.

Creative Commons License
Content on TheChocolateLife posted by Clay Gordon is published under a Creative Commons non-commercial, share-alike, with attribution, license.

All other content is © the author/creator and should not be reproduced without their express consent.

Disclaimer: The opinions expressed on this site are solely those of the person(s) posting them and their presence here does not imply the endorsement of the management. YMMV.

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service