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Since 2008 -- THE on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.

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Latest Activity

Tom replied to Ian Horvath's discussion Francois Pralus
"I would say that he has done this technique for many years and knows how the taste of his brewed tea translates into finished chocolate. I have a similar method where i taste the beans as they are roasting every 5 mins after about 15 min roasting to…"
3 minutes ago
Lady G posted a status
"Going Halloween Chocolate shopping soon"
2 hours ago
Daniela Vasquez and Andy Koller are now friends
4 hours ago
Robyn Dochterman replied to Melanie Boudar's discussion Lightly used polycarbonate molds in the group Classifieds - For Sale or Wanted
"I'd like the hen and bear molds. Please advise how you would like to be paid. Thanks. --Robyn"
7 hours ago
Al Garnsworthy replied to Ben Axford's discussion For Sale: Double Guitar Cutter Base & Frames in the group Classifieds - For Sale or Wanted
"Hi Ben, if you try the Keylink market place that is a good resource for selling second hand UK equipment. Thanks Al"
10 hours ago
cocoabeans.supplie posted a discussion

Standard Grade A cocoa beans for sale

Description/ Specification of our COCOA BEANS 1. TECHNICAL CHARACTERISTICS OF OUR COCOA BEANS: Commodity Name: Mature Cocoa Beans – Sierra Leone Origin. Presentation: Dried and Fermented. c.Quality classification: Standard Grade A d.Other technical specifications: -  Bean counts: 95 – 100 per 100 grs -  Moisture grade: 4 % -  Acidity: 4% Max -  Moulds: 2% Max -  Defective matters: 2% Max -  Strange matters: 0.5% Max -  Breakage: 1% Max PACKAGE : Seaworthy Jute Bags of 65 Kg/Net LOADING: 1 x 20´…See More
10 hours ago
Josie Rietkerk 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
10 hours ago
Josie Rietkerk replied to Max Lesser's discussion Chocolate Tempering Machine for Sale - Chocovision Revolation Delta in the group Classifieds - For Sale or Wanted
"I am interested in the machine. Does it include the holey baffle? Josie  Josie@caterinas.com "
10 hours ago
Jennifer Smith replied to Melanie Boudar's discussion Lightly used polycarbonate molds in the group Classifieds - For Sale or Wanted
"Hi Melanie, I am interested in the molds.  Can you send pics to Jennifer@ExVotoChocolates.com? I would like seeing the magnetic molds, citrus slices, swirly rounds, hen and bear. Thank you, Jennifer"
11 hours ago
Arti Jain liked Clay Gordon's group Chocolate In India
13 hours ago
ChocoFiles liked Predrag Miladinovic's blog post Dedicated to Mountains
13 hours ago
Justas Kundrotas updated their profile
14 hours ago
Brad Churchill replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"There's a sucker born every minute, so it shouldn't be hard to unload 574 bars.... "
15 hours ago
CEP MOULDS posted a status
"I need to point out that CEP are manufacturers, most of our castings have been made by amateurs with very little experience"
15 hours ago
CEP MOULDS posted photos
15 hours ago
Arti Jain posted a discussion

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa

I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then reheated the chocolate.but next day there were white streaks on the tempered chocolate what could be the reason for that?What do I do to get perfect tempered chocolate by hand ?Thanx.Arti.See More
17 hours ago
Clay Gordon replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"The front of the box says 50gr in one of the pictures on the site, which is beautiful and may be one of the best produced and illustrative sites of its kind I have seen. I may have tasted this while I was in Perú in July. I base this solely…"
17 hours ago
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @ZackBates @RitualChocolate @mikethelin

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.

Facebook18 hours ago · Reply
Clay Gordon replied to Helen Benton's discussion FOR SALE Mol d'Art 50 kg chocolate moulding machine
"Helen (and all other ChocolateLife members): Posts such as these belong in Classifieds. Thanks,:: Clay"
18 hours ago
Clay Gordon replied to cocoabeans.supplie's discussion Dried and quality cocoa beans for sale
"To All ChocolateLife members: Posts such as these belong in Classifieds. Thanks,:: Clay"
18 hours ago
 

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Support TheChocolateLife when you purchase products from the following companies:

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Forum

Francois Pralus

Started by Ian Horvath in Tips, Tricks, and Techniques. Last reply by Tom 3 minutes ago. 4 Replies

So searching around the internet and came across this interesting quote on Francois' website: François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the right flavour before he starts to manufacture: "I…Continue

Standard Grade A cocoa beans for sale

Started by cocoabeans.supplie in Allow Me to Introduce Myself 10 hours ago. 0 Replies

Description/ Specification of our COCOA BEANS 1. TECHNICAL CHARACTERISTICS OF OUR COCOA BEANS: Commodity Name: Mature Cocoa Beans – Sierra Leone Origin. Presentation: Dried and Fermented. c.Quality classification: Standard Grade A d.Other technical…Continue

Toak Chocolate - $260 per 50 gram bar

Started by Scott in Uncategorized. Last reply by Brad Churchill 15 hours ago. 4 Replies

Clay called for the $100 chocolate bar.  The good folks behind Toak Chocolate answered the call with enthusiasm.  Rare and secret Ecuadorian cacao, so delicately flavored that one must handle…Continue

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa

Started by Arti Jain in Tech Help 17 hours ago. 0 Replies

I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then reheated the chocolate.but next day there were white streaks on the tempered chocolate what could be the reason…Continue

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Uncategorized. Last reply by Clay Gordon 18 hours ago. 6 Replies

Selling our Mol d'Art machine- great for making truffles, or anything with inclusions! Easy to clean and reliable, handles our high viscosity chocolate beautifully. Tempers through ambient air temperature, easy to accelerate with a fan. Please…Continue

Dried and quality cocoa beans for sale

Started by cocoabeans.supplie in Allow Me to Introduce Myself. Last reply by Clay Gordon 18 hours ago. 1 Reply

Standard Grade A cocoa beans Description/ Specification of our COCOA BEANS 1. TECHNICAL CHARACTERISTICS OF OUR COCOA BEANS: Commodity Name: Mature Cocoa Beans – Sierra Leone Origin. Presentation: Dried and Fermented. c.Quality classification:…Continue

Tags: beans, cocoa

FireMixer

Started by Melanie in Where to Buy. Last reply by Clay Gordon 18 hours ago. 1 Reply

I am looking for a Savage Bros FireMixer. Would love to hear from you if you have one available or know of someone looking to sell one.Thanks!Melanieparkcity@msn.comContinue

What the Chocolate Industry Needs is A $100 Bar of Chocolate

Started by Clay Gordon in Opinion. Last reply by ChocoFiles 21 hours ago. 81 Replies

When I was in London a couple of weeks ago speaking at the Academy of Chocolate conference, I had the great privilege of being the last speaker of the day. This enabled me to pay attention to what everybody else was saying and present a summary of…Continue

Cocoatown Melanger Belt Change

Started by Katherine Botelho in Tech Help. Last reply by Chocolate Lover yesterday. 21 Replies

It's time for my first belt change on my Cocoatown Melanger. Inno Concepts tells me that I shouldn't attempt this myself, and that the motor "may" need to be removed in order to change the belt. Has anyone on this forum done this themselves? I'm a…Continue

Making Milk Chocolate

Started by Thomas Forbes in Micro-Batch "Homebrew" Chocolate. Last reply by Jack Meyer on Wednesday. 15 Replies

After making dark chocolate for a couple of years, I have ventured off into the world of making milk chocolate.  The first batch ended up being a dark milk and came out fairly nice.  I used 42% liquor, 7% butter, 27% sugar and 24% milk powder. …Continue

Members

2014 Travel and Presentation Schedule

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 31-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.]

Blog Posts

Root Chocolate - 85%

Posted by Landen Zernickow on October 20, 2014 at 9:00pm 0 Comments

Last week, we finished another batch of delicious chocolate. This time, we tried four distinctly new ideas: a new roasting profile, a higher percentage cocoa, a longer refining time, and finally, a different temperature range for tempering. And the result? Smooth deliciousness!

Roasting

Rather than our typical 400 degree hit, followed by 15-20 minutes at 250, we tried a roasting profile inspired by some comments …

Continue

which oil based essence and color in best in india?

Posted by Aarti on October 17, 2014 at 3:25am 0 Comments

which oil based essence and color in best in india?

Chocolate with grains

Posted by Predrag Miladinovic on October 13, 2014 at 5:23pm 0 Comments

In 2004 I started making bars with rice, millet, kamut and quinoa puffs. I'd like to expand the line to goji berry and other dry fruit. I used to make them manually, but now I am preparing to introduce a depositor. In the picture old labels are shown, which will be…

Continue

Dedicated to Mountains

Posted by Predrag Miladinovic on October 13, 2014 at 5:00pm 1 Comment

As an old mountain climber, I will name my 40 and 100g bars after famous mountain…

Continue

Root Chocolate - Where do Cacao Farmers Come In?

Posted by Landen Zernickow on October 9, 2014 at 6:26pm 2 Comments

Shout outs to SPAGnVOLA and Askinosie in today's Root Chocolate post...

Most chocolate consumers don’t consider where their chocolate is coming from. Those of you reading this blog are already ahead of your peers, because you’re educating yourself about the process, about what it takes to bring those tasty bars of chocolate to your tongue.

Even then, the majority of what I’ve covered so far involves the processing end of chocolate, once it’s considered cocoa. However,…

Continue

Root Chocolate - Advice from experts

Posted by Landen Zernickow on October 7, 2014 at 12:39am 0 Comments

Recently, I had the opportunity to speak with two true chocolate experts. The first was Chloe Doutre-Roussel, author of The Chocolate Connoisseur. We sat at Dandelion in San Francisco, where she was doing a book signing on her way up to the Northwest Chocolate…

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