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

It's Chocolate replied to It's Chocolate's discussion 100 injected polycarbonate never used 2 ounce bar molds for sale. in the group Classifieds - For Sale or Wanted
"The molds are shipping from North Carolina."
18 minutes ago
Kate Mulderig Mason replied to It's Chocolate's discussion 100 injected polycarbonate never used 2 ounce bar molds for sale. in the group Classifieds - For Sale or Wanted
"I would be interested in two to three trays. Would like to see better photos if possible. And where would they be shipping from? Thanks. "
2 hours ago
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @turinepi @ChocolateWeek @nycstylecannoli

The DiscoverChoc Daily

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

Facebook7 hours ago · Reply
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It's September 01, 2014 at 12:15AM. Do you know where your chocolate is?

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Peter replied to Ismael Neggaz's discussion Buying panning machine
"I think these pans on offer at Union Machinery are much too large for what you need. A quick google search found this: http://www.bid-on-equipment.com/Item/194510~16%22+Stainless+Steel+Rotating+Pan+.htm Possibly much more suitable sizewise and about…"
9 hours ago
Peter replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"In addition to what Sebastian correctly written above. 1. It looks like ingredients you use should not cause blooming problems due their nature. They may still cause tempering problems if you mix them into chocolate when they are too cold or…"
11 hours ago
Sebastian replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"No need to start with it at 80 degrees.  also no need to be so precise warming up to 123/105. just heat them both up to 120 or so regardless of if they're milk or dark.  your milk may need to be cooled lower depending on how much milk…"
12 hours ago
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13 hours ago
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3. Cacao Hunters

Added by Vera Hofman on April 11, 2014

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13 hours ago
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13 hours ago
Francis Murchison replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"Okay, so I guess we can't discuss this without getting into all the details, here goes. I temper with a thermometer. Recently I've been using an infrared one, but I had successfully used candy thermometers as well. After having all this…"
21 hours ago
mariano garcia posted a discussion

tempering which is better Hilliard's Little Dippe or chocovision revolation delta?

need to buy a tempering machine and want to know what the best of these two brands.See More
21 hours ago
mariano garcia replied to Philippa's discussion For sale- Chocovision Revolation Delta, plus transformer to use it in Australia in the group Chocolate Down Under
"Hi Phillippa I'm interested, but I live in Honduras central america. if you can send me the price is good and we can negotiate!"
22 hours ago
mariano garcia joined Clay Gordon's group
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Chocolate Down Under

This group is for ChocolateLife members living and working in Australasia (Australia, NZ, PNG, Vanuatu, Samoa, Fiji, etc).See More
22 hours ago
Al Garnsworthy left a comment for Trish Dyer
"Hi Trish, sorry but the guitar cutter was sold. Thanks."
yesterday
Al Garnsworthy and Trish Dyer are now friends
yesterday
Sebastian replied to Francis Murchison's discussion Effect of Cocoa Butter on tempering
"The technical answer to your question is yes, however in practice with hand tempering, it always boils down to time, temperature, or contamination.  A heat gun is a combination of both time and temperature - i'd not be so quick to rule out…"
yesterday
Goran Vjestica replied to Goran Vjestica's discussion job in confectionery industry
"I am from Serbia, little country in Europe. I am 32 and I worked in factory of chocolate dragee. I d like to continue working in chocolate industry(generally confectionery). Could you tell me what do you work?  "
yesterday
Dario M. Agesilao commented on Clay Gordon's group Chocolate Down Under
"Working on the enginering of some inyection molds for policarbonate chocolate molds! "
yesterday
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @NYCityLion @FireflyMRidge @rescuechocolate

The DiscoverChoc Daily

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

Facebookyesterday · Reply
 

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Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife while enjoying discounts on great products:

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Chocovision, and CocoaTown
 (chocolate machines)
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Truffly Made (silicon molds for ganaches, caramels, and more)
Amano Chocolate (bulk chocolate for chefs)

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Forum

Buying panning machine

Started by Ismael Neggaz in Tasting Notes. Last reply by Peter 9 hours ago. 1 Reply

Hi all.I'm thinking of buying panning machine to panning nuts & dry fruits.bath size 20 to 40 lbs.Selmi is just too expensive for me.I'm looking at Union Machinery and on the web they are so many.I would like to ask if anyone of you like one…Continue

Effect of Cocoa Butter on tempering

Started by Francis Murchison in Micro-Batch "Homebrew" Chocolate. Last reply by Peter 11 hours ago. 5 Replies

Hello chocolatiers!I recently came into a streak of what seems to be serious bad luck with tempering. Six failed attempts on three batches of chocolate. And this after years of relatively successful hand tempering. Here are the variables:Southern…Continue

Tags: butter, cocoa, Tempering

tempering which is better Hilliard's Little Dippe or chocovision revolation delta?

Started by mariano garcia in Tasting Notes 21 hours ago. 0 Replies

need to buy a tempering machine and want to know what the best of these two brands.Continue

job in confectionery industry

Started by Goran Vjestica in Allow Me to Introduce Myself. Last reply by Goran Vjestica yesterday. 6 Replies

Do you say how I can to find a job in confectionery industry, special chocolate industry?Continue

Heavy Metals

Started by Tom in Chocolate Education. Last reply by Tom yesterday. 9 Replies

I am wondering with all the new small bean to bar chocolate makers if any are getting heavy metal testing done. This I am curious about because some makers maybe get a bag or two in from obscure sources and heavy metal testing may not be something…Continue

Tags: metals, heavy

Packaging fudge

Started by Valerie Herskowitz in Uncategorized yesterday. 0 Replies

We have decided to add fudge to our product line. How do you all normally sell it? And how is it packaged. Is it just placed in a box and sold by the pound or are their packaging inserts that are used like candy trays and cups are used for bonbons?…Continue

Where to buy chocolate in Europa

Started by Bjarne Bremholm in Tasting Notes. Last reply by Kris Kellens on Saturday. 2 Replies

It is very expencive to buy chocolate in Denmark.Idears are welcome :-)Bjarne - living in the suburbn of Copenhagen.Continue

How to Value a Chocolate Business

Started by Mickey Miller in Uncategorized on Saturday. 0 Replies

I will be selling my small chocolate business, but I am unsure how to value it.  I've read a lot online about selling and valuing businesses, but nothing seems similar enough to what I'm doing to serve as a good guide.For equipment, packaging and…Continue

Tags: financial, business, Selling

Extruder for Sale: 1-1/2" with knife cutter.

Started by Don Bankler in Geek Gear - Cool Tools. Last reply by Clay Gordon on Friday. 1 Reply

Warner extruder with 1-1/2 opening and auto knife cutter. Good for batch production on a variety of centers.Variable speed knife cutter to adjust size of portion.$650.00 OBO  + Creating $55.00 extra or pick up in Texas.Continue

Iso: chocolate dipping set &cocoa butter for candy bars

Started by Courtney montgomery in Where to Buy. Last reply by Clay Gordon on Friday. 1 Reply

Hi I am looking for a chocolate dipping set and some cocoa butter to produce my own candy bars.thanks I am currently doing chocolate for cancer charity work and am in,desperate,need of these items.

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

Cacao Sampaka

Posted by Ggirl Bldr on August 30, 2014 at 11:13am 0 Comments

Cacao Sampaka

I've become a chocolate snob. Actually, I knew that, but I didn't realize how much of one I have become. Maybe I have always been one; I'm not sure. I was born into a family of chocolate aficionados after all, and my…
Continue

Clay Gordon on living the chocolate life

Posted by Landen Zernickow on August 28, 2014 at 9:46pm 0 Comments

“You never know when a small decision will have a profound impact on your life.” – Clay Gordon, the world’s first international chocolate critic

Read more on today's blog post, part one of a two-part series with The Chocolate Life's own Clay Gordon!

http://rootchocolate.com/2014/08/28/clay-gordon-on-living-the-chocolate-life/

Chocolate Ganache-Topped Chocolate-Cherry CUP-PAKENs

Posted by Lisabeth Flanagan on August 28, 2014 at 2:00pm 0 Comments

Chocolate and cherry is always a delicious combination, and this recipe is no exception. These 'cup-pakens' have mini cherry pies hidden inside of moist chocolate cupcakes.  Best of all, they are topped with a rich, real-cream chocolate ganache.  Try it!  I guarantee you will impress all…

Continue

Premier Wonder Grinder

Posted by Landen Zernickow on August 25, 2014 at 9:57pm 0 Comments

A new post is up about our new melanger and our biggest batch yet! Check it out at the address below:

http://rootchocolate.com/2014/08/25/premier_wonder_grinder/

Winnowing Woes

Posted by Landen Zernickow on August 24, 2014 at 1:31am 0 Comments

Hi chocolate-making community,

A new post is up on the blog about winnowing. Help me figure out a smart solution for winnowing at home that doesn't break the bank or require expert engineering skills!

http://rootchocolate.com/2014/08/23/winnowing-woes/

Looking forward to your advice!

Landen

Flourless White Chocolate Cake

Posted by Lisabeth Flanagan on August 21, 2014 at 8:22am 0 Comments

I do a lot of experimenting with Flourless Chocolate Cake, and lately I have worked on recipes for white and milk chocolate (instead of the same ol' dark chocolate cake). Here is result of my white chocolate experiments with fresh Ontario peaches: http://ultimatelychocolatecakes.blogspot.ca/2014/08/flourless-white-chocolate-cake-with.html  I'd love to see your flourless chocolate cake…

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