The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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

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Latest Activity

LUV Ice Cream added a discussion to the group The Science of Chocolate
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How Thermally Stable Is Your Chocolate?

How thermally stable is my chocolate? This question has come up in our product development repeatedly as we worked to formulate our vegan, sugar-free, soy-free all-natural chocolate.  I have searched the web and beyond and all I could find in the open literature were data for the less relevant oils like sunflower, soybean and cottonseed. The cocoa butter information has been very hazy and imho left intentionally vague. So, I ran my own analysis which I hope might be of some interest to this…See More
41 minutes ago
Profile IconSabina Safsten and Isaac Ekblad 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.
1 hour ago
mel p replied to Clay Gordon's discussion What Price, Cocoa?
"Excellent, will do.  Thanks for the quick response, Clay."
1 hour ago
Clay Gordon replied to Clay Gordon's discussion What Price, Cocoa?
"Mel - Since this comment from Marou Chocolate was posted I believe that they are now in the business of selling small quantities of beans. I would get directly in touch with them."
1 hour ago
mel p replied to Clay Gordon's discussion What Price, Cocoa?
"I'm a novice to the world of small-batch/home-made chocolate but have become increasingly intrigued by Vietnamese cacao (an interest that, I must confess, is mainly sparked by my ethnic Vietnamese heritage).  Unlike beans originating from…"
1 hour ago
Profile IconRoyce Wagner, Carolina Quintana, TerryHo and 3 more joined The Chocolate Life
1 hour ago
Clay Gordon replied to Ash Maki's discussion savage bros Tempering & Molding Workstation vs the selmi top ex
"Ash: To be able to answer this question it would  be helpful to know what kind of work you're producing - and how much. The Savage is a batch melter/temperer and the most common size is 50 lbs. In a batch temperer you temper a batch of…"
2 hours ago
Francis Boechat posted a photo
3 hours ago
Francis Boechat posted a discussion

Freezable chocolate packaging

Hi everyone,My Name is Francis Boechat. I am a proud manufacturer of Brigadeiros, a Brazilian sweet that takes chocolate as a main ingredient. Now I would like to expand my business and sell my sweets frozen. For this, I need a box for truffles that could go in the freezer. Could anyone help me with this, please?See More
3 hours ago
Dirke replied to Clay Gordon's discussion Weird Flavors and Inclusions in Chocolate
"I made a wasabi pea praline for fun, it was a very interesting flavour. Would I make it again, probably not unless specifically asked as it was a very unique taste. One was enough for me. Although some of my asian friends enjoyed them significantly…"
3 hours ago
Clay Gordon commented on Clay Gordon's event Salon del Cacao y Chocolate & La Ruta del Cacao
"ARRIVAL AND DEPARTURE DATES The Salon starts on the 3rd. If the opening ceremony is on the 3rd you want to be there for that as that's the day that will attract the most ministers and ambassadors. Last year the First Lady of Peru attended the…"
4 hours ago
The Chocolate Tourist replied to The Chocolate Tourist's discussion Chocolate Love: what first drew you to a life saturated with chocolate?
"Dirke! That is awesome! I love this stuff - it's so true of the way chocolate works, isn't it? We're just living our lives, minding our own business and suddenly we're swept away with a seemingly innocent taste. Which turns into…"
4 hours ago
Isaac Ekblad joined Clay Gordon's group
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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
4 hours ago
Clay Gordon commented on Clay Gordon's event Salon del Cacao y Chocolate & La Ruta del Cacao
"HOTELS AND HOUSING Not everyone will be staying in the one hotel, for a variety of reasons.  If this year is the same as last year, the HQ hotel is the Sheraton Lima. It's certainly the most convenient. However it's not the nicest of…"
4 hours ago
John Gunterman 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
4 hours ago
John Gunterman replied to Damaris Graves's discussion For Sale-ACMC Table Top Temperer in the group Classifieds - For Sale or Wanted
"Mark this one sold! Thanks again. "
4 hours ago
Isaac Ekblad updated their profile
5 hours ago
Isaac Ekblad posted a discussion

Moldy Beans?

I just bought a few kilos of beans from a local distributer and noticed that in the sack from Ecuador there were some pretty bizarre looking beans (totaling less than 10%, I would say), at least compared to other beans I've had before. Quite a few of the them had white specks on the outside/inside (mold?), were hollow or looked like they had been eaten by something, or were cut in half. There were also a handful of pea sized, shrunken beans and a few that looked like they had germinated. I'm…See More
5 hours ago
Omar Forastero replied to Or M's discussion What are the meterials of the chocolatier?
"I would taste and decide based on that.they all have a wide range of products.It all depends on your customers, what they like and how much they are willing to pay. We cannot really generalize and say callebaut is better than Belcolade for example,…"
5 hours ago
Katherine Botelho and Mark Gerrits are now friends
6 hours ago
 

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Forum

What Price, Cocoa?

Started by Clay Gordon in Opinion. Last reply by mel p 1 hour ago. 8 Replies

Last Friday, the government of Ghana set the minimum price it would pay farmers for the 2011-2012 harvest at US$2000/MT.The price of the beans has been falling on global markets and the government has “sacrificed part of its export tax share” to…Continue

savage bros Tempering & Molding Workstation vs the selmi top ex

Started by Ash Maki in Opinion. Last reply by Clay Gordon 2 hours ago. 1 Reply

Hi i am looking for anyone with experience with either or both machines and if some one could point me in the direction of which one might be a better buy... Thanks I do understand that the selmi is continues feed option but any feedback would be…Continue

Freezable chocolate packaging

Started by Francis Boechat in Uncategorized 3 hours ago. 0 Replies

Hi everyone,My Name is Francis Boechat. I am a proud manufacturer of Brigadeiros, a Brazilian sweet that takes chocolate as a main ingredient. Now I would like to expand my business and sell my sweets frozen. For this, I need a box for truffles that…Continue

Weird Flavors and Inclusions in Chocolate

Started by Clay Gordon in Tasting Notes. Last reply by Dirke 3 hours ago. 134 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

Chocolate Love: what first drew you to a life saturated with chocolate?

Started by The Chocolate Tourist in Allow Me to Introduce Myself. Last reply by The Chocolate Tourist 4 hours ago. 2 Replies

The Chocolate Tourist is all about the stories behind chocolate makers and what motivates an artisan's passion to work with beans.For me, it all started with an atypical northern…Continue

Moldy Beans?

Started by Isaac Ekblad in Micro-Batch "Homebrew" Chocolate 5 hours ago. 0 Replies

I just bought a few kilos of beans from a local distributer and noticed that in the sack from Ecuador there were some pretty bizarre looking beans (totaling less than 10%, I would say), at least compared to other beans I've had before. Quite a few…Continue

Tags: funny, tastes, looking, weird, Moldy

What are the meterials of the chocolatier?

Started by Or M in Chocolate Education. Last reply by Omar Forastero 5 hours ago. 3 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

Packaging Machine

Started by Chocolate Woman in Where to Buy. Last reply by Dirke 6 hours ago. 1 Reply

Does anyone have a suggestion about a machine we can use for wrapping bars?  A cold seal machine? It is ok to have it manual, but I want something to speed up production.  We are trying to stay under $2000.  Any advice is most welcome. Continue

Guitar cutter

Started by Dirke in Where to Buy. Last reply by Dirke 6 hours ago. 6 Replies

I am thinking of biting the bullet and buying a guitar cutter, and looking for a supplier in Canada. Anyone know of anyone? or even a used one....Secondly, any recommendations? Double guitar or single? Pros or cons...do you find you use it enough to…Continue

Tags: guitarcutter, cutters

CocoaTown Belt Shredding

Started by Nichole Warner in Tech Help. Last reply by Mike 7 hours ago. 1 Reply

I just used my CocoaTown ECGC-65A for the first time last week and ended up with black powder all over the floor and under the bowl that appears to be shredded rubber from the belt. I pre-ground the nibs and it was a very small batch, less than 15…Continue

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Blog Posts

Middlebury Chocolates in Vermont

Posted by The Chocolate Tourist on April 23, 2014 at 10:30am 0 Comments

I subscribed to Standard Cocoa's monthly chocolate delivery service, and my first box contained Middlebury Chocolates! Small batches of handmade bean to bar chocolate.

Good stuff!…

Continue

Amsterdam Chocolatiers - Metropolitan

Posted by Sweet matter physicist on April 23, 2014 at 10:30am 0 Comments

It took me a while to go through Amsterdam's chocolatiers with detailed blog posts. There's always personal favorites... and I knew from the beginning which was my number one chocolatier in town (although I like some other places quite a lot, too!). Anyway, when it comes to pralines/bonbons/chocolates, my favorite is:…

Continue

Cacao Sense Dingayan Cacao Farm Story

Posted by Pinoy Chocophile on April 22, 2014 at 12:56am 0 Comments

Cacao sense is common sense

Most of our practices are based on common sense, keen observations and experiences gained throughout the years of our operations. In the farm, we have existing shade trees, like madre de kakaw and the big…

Continue

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!…

Continue

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.

Read…

Continue
 
 
 

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