The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.


  • Add Photos
  • View All


  • Add Videos
  • View All

Latest Activity

Chocolate Lover added a discussion to the group Classifieds - For Sale or Wanted

WANTED: Used Continuous Tempering Machine

Looking for a used continuous tempering machine located in the United States (preferably East Coast). Any size or brand works.Please email: Thank you!See More
2 hours ago
Or M replied to Or M's discussion What are the meterials of the chocolatier?
"Thanks Omar, I am still not sure what should I use. What most of the people who make pralines and chocolate bars use? What is considered "better"? "
5 hours ago
Val jackson posted a status
"Greetings! Jack Valley Truffles is officially in business! I'm so excited to start this new venture; integrating business and social value."
17 hours ago
Jonathan Edelson and Lance Omsky are now friends
18 hours ago
Robin Autorino and matt black are now friends
20 hours ago
José Crespo posted photos
22 hours ago
Omar Forastero replied to Corey Meyer's discussion Cutting marshmallows
"I would consider enrobing with chocolate twice. first time before cutting and second after. The chocolate creates a thin layer making it easier to cut. Otherwise, your marshmallow recipe might need to be firmer.(more gelatin perhaps)"
Larry replied to Corey Meyer's discussion Cutting marshmallows
"We picked up a Chicago Metallic Marshmallow Cutting Wheel and it is fantastic. a light spray with oil/butter and away you go. $10 well spent. :) The blade is plastic and…"
Vera Hofman posted photos
Kerry replied to Corey Meyer's discussion Cutting marshmallows
"My friend also used a pizza wheel - but she was very picky about which ones she purchased - some worked well depending on the blade/handle configuration, others more poorly."
Corey Meyer replied to Corey Meyer's discussion Cutting marshmallows
"The problem we have is that the middle is very sticky and using the pizza cutter or a knife works for a cut or two. Then you need to wash off whatever your using. The park we coat in cornstarch and confec sugar is no problem. We appreciate the help…"
Andy Ciordia joined Clay Gordon's group


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
Andy Ciordia replied to Corey Meyer's discussion Cutting marshmallows
"We use pizza wheels and knives to cut ours. Coat them (the marshmallows) liberally in cornstarch or as an alternative powdered sugar and you shouldn't have a problem."
Omar Forastero replied to Or M's discussion What are the meterials of the chocolatier?
"Hi there, There are chocolate makers and chocolate "fondeurs" Chocolate makers produce their own chocolate can either be from bean to bar or by mixing raw ingredients (cocoa mass,butter,sugar etc..) while "fondeurs" buy…"
thechocolateclubhk commented on Vera Hofman's photo

Cacao Hunters

"Vera, thanks for your feedback! I will speak to her and try to get one to Hong Kong! "
thechocolateclubhk and Vera Hofman are now friends
Profile Iconthechocolateclubhk, Lance Omsky and Preston Stewart joined Clay Gordon's group

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.
Omar Forastero left a comment for Mahmoud batakji
"Hi Mahmoud, sorry for the late reply, I haven't been active much on the chocolate life as you can probably tell. I hope your business is doing well. cheers"
thechocolateclubhk joined Clay Gordon's group

Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Omar Forastero updated their profile

Search using Google ...


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)
Bakon, Chocovision, and CocoaTown
 (chocolate machines)
Tomric (molds, smallwares, and more)
Micelli (custom polycarbonate chocolate molds)
Truffly Made (silicon molds for ganaches, caramels, and more)
Ciao Imports (Guittard and Valrhona chocolate in bulk)

Visit the main Shop page.


What are the meterials of the chocolatier?

Started by Or M in Chocolate Education. Last reply by Or M 5 hours ago. 2 Replies

Hi,I am starting to learn the art of making chocolate.I have a basic question - do chocolatiers worldwide make their chocolates from cocoa butter + cocoa mass + vanilla, or they use premade chocolate like Valrhona, Callebaut, etc?ThanksOr MContinue

Tags: Valrhona, Callebaut, butter, cocoa, making

Cutting marshmallows

Started by Corey Meyer in Tips, Tricks, and Techniques. Last reply by Omar Forastero yesterday. 6 Replies

We make our own marshmallows and enrobe them in chocolate. We have tried cutting them using a knife, pizza cutter and caramel cutter (6 blade rollers). All of them get sticky with marshmallow every pass. Does anyone else have any ideas? I considered…Continue

Tags: tricks, cutting, Marshmallow

Bean to bar viscosity after adding sugar

Started by David Menkes in Micro-Batch "Homebrew" Chocolate. Last reply by Sebastian yesterday. 18 Replies

I'm experimenting with some conacado Dominican Republic at home, and after grinding for 24 hours I had super low viscosity (almost like water) with a super-small micron size. After adding sugar (30% to make a 70% bar) and grinding for another 24…Continue

Looking for Grindeurs/Melangers in Europe

Started by Filip Teply in Where to Buy. Last reply by Itziar Calvar yesterday. 1 Reply

Hi everyone,I'm looking for Grindeurs/Melangers with maximum capacity 4kg. Do you know about any brands or any shops in Europe?Thank you for answers.FilipContinue

Introduction with a few questions

Started by Hong L in Allow Me to Introduce Myself. Last reply by Dario M. Agesilao yesterday. 5 Replies

Hi, my name is Hong Le from Los Angeles.  I've been working as a web programmer in the internet sector for half of my life.  I figure it's about time I try something new and why not get into something that I'm passionate about.  I love chocolate and…Continue

800 gr. half an easter egg :D

Started by Dario M. Agesilao in Tasting Notes on Tuesday. 0 Replies


Group Review - Fortunato #4

Started by Clay Gordon in Tasting Notes. Last reply by Nicholas Whebell on Tuesday. 23 Replies

This is the first in what I hope will be a regular series (at least quarterly) of Group Reviews, a new feature for 2014 here on TheChocolateLife.The idea behind the reviews is to get members to contribute their opinions about chocolates that are…Continue

Milk chocolate changing color

Started by John Duxbury in Tasting Notes. Last reply by Sebastian on Monday. 7 Replies

Hello All.  I've been using Peters Broc milk chocolate for about a year with no problem.  Today I pulled the third bar out of a box that I've been using this week.  I tempered it and it remained in the machine (Delta) for about an hour before I use…Continue

Temper Machine and Chocolate Melter?

Started by Chocolate Woman in Tips, Tricks, and Techniques. Last reply by Larry on Monday. 4 Replies

Do you need both a chocolate melter machine and a temper machine?  Or does the temper machine do the melting as well?Continue

Enrobing question

Started by Corey Meyer in Tips, Tricks, and Techniques. Last reply by Clay Gordon on Monday. 3 Replies

Question for you all. Using an enrober, how do you enrobe things without them falling into the chocolate? Confectioners sugar on marshmallows for example. If it falls into the tempered chocolate, what does this do to the chocolate?


Support TheChocolateLife by buying stuff you want on Amazon:

Blog Posts

Book Review: "Chocolate Chocolate," by Frances Park & Ginger Park

Posted by The Chocolate Tourist on April 13, 2014 at 6:04pm 0 Comments

I hope you will love this book as much as I did! A charming memoir of 25 years in business at the Washington, DC chocolate shop of the same name. A boost to every entrepreneur, dreamer, and chocolate lover.

Read all about it!

Chocolate Chocolate - family-run shop in DC

Posted by The Chocolate Tourist on April 9, 2014 at 4:00pm 0 Comments

What do you call the neighborhood shop that represents the dreams, hard work, family loyalty, and enduring passion for chocolate of two very special sisters? Chocolate Chocolate.

Read all about it on The Chocolate Tourist blog!…


The Chocolate Chase - looking for chocolate in all the wrong places

Posted by The Chocolate Tourist on April 2, 2014 at 2:53pm 0 Comments

...and finding it (eventually).

A morning in Georgetown leads us on a wild goose chase! But chocolate always comes through in the end.



Monday Mug: Magic Chocolate Elixir (Zero Calories!)

Posted by The Chocolate Tourist on April 1, 2014 at 12:32pm 0 Comments

Ahhh, Monday! The first day of a new week. The first week of a new month.

The first opportunity for hot chocolate. And joke recipes!


Find the …


How we make Mámor's Koko Samoa Chocolate Tea

Posted by Howard & Hanna Frederick on March 30, 2014 at 9:16pm 0 Comments

mamor-koko-samoa-tea Mámor own Koko Samoa Tea One of the most popular hot drinks at the High Tea Szalón is “Mámor Koko Samoa Chocolate Tea”. We have been serving this innovative new "tea" to Australians for three years now and finally we’d like to reveal…


Chocolate-scouting in San Diego, CA

Posted by The Chocolate Tourist on March 26, 2014 at 8:21pm 0 Comments

San Diego is so cute.

Between the sunshine, the water, the palm trees, and the colorful little neighborhoods dotting the landscape, San Diego beckons to visitors and makes you want to explore. Since I was there for the race last weekend, I went in search of chocolate.

And I found Caxao Artisan Chocolates in Little Italy, as…


Member Marketplace

Promote TheChocolateLife

Bookmark and Share

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



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