Since 2008 -- THE on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
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)
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Hello,I am new to this forum and have a few questions to all the bean-to-bar chocolatiers. I have a friend in Trinidad & Tobago who knows several cocoa farmers and would like to start a little trade business selling the beans to chocolatiers. I…Continue
Hi, I made some Dark chocolate yesterday and the bars already have white spots on them. The white spots are exactly where the inclusions (soaked and dehydrated Almonds) are. Is this Fat Migration, or a tempering issue ?Chocolate Bars set up in a…Continue
Can you suggest a company which can supply Refrigerated Display Unit for Chocolates available in India as we require it for our new store. Display should maintain required Temperature and RH. Continue
Hi allI am looking for a company to make some private label bars for all our restaurants. We are looking for approx 3oz milk and dark . Does anyone know of a company that can help.Thx!!Continue
A ChocolateLife member in Hawaii recently sent me pictures of a Brazilian-made coffee sheller that they've been using in a lab in the University of Hawaii to crack cacao beans for winnowing.One of the things that makes this device interesting (apart…Continue
Many of the new generation of craft chocolate makers start out using a 5-liter stone grinder sourced from India. They're great when you're in a startup mode, but issues start arising when you want to scale production - without having to get…Continue
HiI've been using flat printed cello bags from Chocolat chocolat in Canada for the past 7 years. The flat bags really suit some of my products, and I prefer cellophane for its clarity. Unfortunately they have discontinued most of the printed ones,…Continue
Currently looking for a tempering system with the idea of having an enrobing line to attach to it later down the road. I was looking at the Chocovision 3z as I like their equipment and their support is first class but they are still working on an…Continue
October 3-5: NW Chocolate Festival (Seattle, WA - on the FBM stand))
October 16: Academy of Chocolate (London - presenting)
October 18: The Chocolate Show (London - presenting)
October 25: Origin Chocolate conference (Amsterdam - presenting)
October 30-Nov 1: Salon du Chocolat (Paris - visiting)
Donations always welcome to help cover the costs of international travel and to support the work required to keep TheChocolateLife running. [Note: PayPal account is in the name of WebWideGuides.]
Read about our experience making chocolate with Siriana Cacao today on the blog:
Check out today's post on our experience with tempering and bloom. This has been one of the most evasive parts of making chocolate and we're looking for advice from the experts. Read about our attempts and let us know what you suggest!
A new blog post is up, featuring Clay Gordon's advice for making chocolate at home. Enjoy!