Discover Chocolate and Live La Vida Cocoa!
A community for chocophiles - and aspiring chocophiles - to explore, learn, and share.
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NOTE: I will be traveling Feb 10-12 in Mexico City with unknown Internet access. It may take longer than normal to approve new members, so I appreciate your patience and understanding.
Content on TheChocolateLife posted by Clay Gordon is published under a Creative Commons non-commercial, share-alike, with attribution, license.
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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.
Photos
Videos
Latest Activity
Clay's 2009 Euro Chocolate Road Trip Blog Posts
Euro Chocolate Road Trip - London Chocolate Unwrapped
Euro Chocolate Road Trip - London Day 2
Euro Chocolate Road Trip - London Day 3 and Sophisticated Pairings
Euro Chocolate Road Trip - Off to Paris and the Salon du Chocolat
The Best Coffee and Gelato in All of Rome
The New New European Chocolate Weight Loss Diet
Events
February 11
Thursday
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Wine & Chocolate Tasting @ Hudson Terrace
February 11, 2010 from 7pm to 9pm – Hudson Terrace
February 14
Sunday
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Chocolate Making Workshop
February 14, 2010 from 9am to 2pm – Hanalei, Kauai
February 20
Saturday
March 6
Saturday
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The Festival of Chocolate - Orlando
March 6, 2010 at 10am to March 7, 2010 at 5pm – The Orlando Science Center
March 13
Saturday
March 20
Saturday
Forum
Molding question -- help! 4 Replies
I molded chocolates today (using 2 different types of molds) and had the same problem -- a super fine separation between the top (what I call the cap) and bottom layers of chocolate. To mold the cho…
Started by Jennifer Thamer in Tips, Tricks, and Techniques. Last reply by Jacqueline Juarez Laudico 1 hour ago.
Chocolate Pralines Competition
Can anyone suggest a great website to see pictures of chocolate pralines competition pieces? I've only seen the chocolate masters and the World pastry Cup so far. Most sites only have the chocolate s…
Started by Jacqueline Juarez Laudico in News 2 hours ago.
Stabilizing Chocolate Sauce
We usually don't stabilize anything (we encourage refridgeration and timely consumption) and some of the retail stores we are looking at have asked us to do just that. Our current recipe includes e…
Tagged: sauce, preservation, shelf-stable
Started by Andy Ciordia in Recipes 13 hours ago.
Where can I find for purchase a wide selection of chocolate from a variety of different fine chocolatiers? 7 Replies
Greetings to my fellow chocolate lovers. The passage of time effects surprising changes.... I was the girl on the block who gave away her Halloween candy. I didn't like sweets - especially chocolate!…
Started by April Susan in Where to Buy. Last reply by Olorin 14 hours ago.
Water Ganaches 6 Replies
I am looking to experiment with water ganaches. I am hoping to get some opinions, recepies, comments on the shelflife. I am thinking to make some Oolong tea truffles for my brother's Wedding. Cream o…
Started by Gary Shieh in Recipes. Last reply by Mark J Sciscenti 15 hours ago.
Guittard/callebaut/Valrhona ? 6 Replies
I'm looking to get a good basic chocolate for enrobing (and using in ganaches). As my truffles tend to fall apart and not set up very firm (despite butter & invert sugar), I'm guessing I need a "…
Started by Amber B. in Top 10 Lists. Last reply by xinhong liu 16 hours ago.
Who has the best tasting chocolate? 2 Replies
Hi all, I'm very new to working with chocolate so I have a question for all the pros out there. So far I am enjoying making special chocolates and tempering has not been an issue thus far. I'm using…
Started by Lisa in Opinion. Last reply by Olorin 17 hours ago.
Chocolatiers = Re-melters? 126 Replies
I was a little perplexed a few months ago while doing a joint chocolate and wine pairing event. The neighbor next to me, a chocolate maker whom shall remain nameless, kept on informing the patrons th…
Started by Mindy Fong in Opinion. Last reply by Sunita de Tourreil 1 day ago.
Chocolates of Ecuador -- Arriba, Nacional, CCN51 35 Replies
There is debate about the Arriba bean and whether indeed there is any such thing any longer. Some say that Arriba is one bean in a category they would like to call Nacional, and others say it synonym…
Tagged: ecuador, ccn51, nacional, arriba
Started by Casey in Opinion. Last reply by María Soledad Troya 1 day ago.
The high cost for farmers of organic and fair trade certifications 1 Reply
As a chocolate maker working with Jamaican farmers who were interested in organic certification, we were astonished to find out that certification that allows such designation on their/my label costs…
Started by Nancy Nadel in Opinion. Last reply by Mimi Wheeler 1 day ago.
Search the Web from TheChocolateLife: No retrievers or cell phones here ...
Blog Posts
Eco Friendly Valentine's Day Gifts - Change the World With Your Change!
You can make a difference with your pocket book. I recommend choosing Valentine's Day gifts that are made responsibly and sustainably. Of course I am going to offer up our delicious Rich Rainforest Dark Gourmet Fudge from Earth's Sweet Pleasures, but I would also like to add two gift compani… Continue Posted by Reonne (aka Choco Mama) on February 8, 2010 at 5:00pm
Transparency and Original Beans
http://www.originalbeans.com/
I recently purchased a few bars to taste and consider using at chocolate tastings that we host and I am unable to determine basic things about the bars, like where they are made?! Very surprisingly this information is nowhere to be found on their packaging.
I am hoping some of you might be able to shed some light on this comp… Continue
Posted by Sunita de Tourreil on February 8, 2010 at 2:29am — 2 Comments
My Vancouver chocolate tour
Posted by Gary Shieh on February 6, 2010 at 3:30pm — 1 Comment
Brownies are my Valentine!
I love brownies, but they must be perfect! I do not like cake-like brownies (does anyone?). The gooier the better! In order to get perfect brownies, you need to do 2 things. Stop stirring when *most* of the dry ingredients are mixed in (using a spoon, never a beater). And undercook them. Don't take them out when they're absolutely still uncooked (when wet batter comes off on your fork or toothpick). But take them out when some sticky crumbs come off on the fork. If the fork i
… ContinuePosted by Dee on February 5, 2010 at 4:51pm — 3 Comments
LIFE IS LIKE A BOX OF CHOCOLATES?
"We feel that other than celebrating the wondrous cocoa plant, International Chocolate Day brings the opportunity to celebrate everything chocolaty," he says. "A little bit of decadence never hurt anyone, so we are encouraging people to celebrate this day by joining i… Continue
Posted by Des Mullahy on February 4, 2010 at 6:00pm
Foot Print Lollipop mold
Stan
Posted by Stan Phillips on February 4, 2010 at 3:20pm
geodesic mold
Posted by julia arcuri-mullan on February 3, 2010 at 3:30pm — 1 Comment
Next show in San Francisco?
Date of next large trade(?) show in San Francisco?
Posted by Stan Phillips on February 3, 2010 at 2:36am — 1 Comment
Poking around the interwebs
But onto the chocolate... I went to the chocolate section, and was overwhelmed by brands that I never heard of. Someone reccomended that I try Kilari, but they didn't have any of that. So, I picked up a small bar of Lindt 70%, and they had tiny squares of another brand that I'm b… Continue
Posted by Dee on January 31, 2010 at 10:54am — 4 Comments
Tour of the Straus Family Creamery
I was particularly excited as I have been using Straus cream in my truffles since I started my business. It really does make a difference in the taste and texture of the ganache. Most people I talk with know of the Cr… Continue
Posted by Christine Doerr on January 30, 2010 at 4:47pm — 4 Comments
Cocoa Bean Prices - 20 year chart
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