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

Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/d8uSs7g19K Stories via @yvordewalapulu @DominiqueAnsel @food_writer

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.

Facebook5 hours ago · Reply
Tamanna Zakaria replied to Balu Bala's discussion Cocoa Farms visit and "Bean to Bar" educational training at Coimbatore India in the group Chocolate In India
"This is very nice. Do post pics from the farm. Would like to visit when I am in India. I am artisan chocolate maker."
6 hours ago
ChocoFiles liked Vera Hofman's photo
8 hours ago
Aldona Koppenhaver replied to Joe Camerlin's discussion Do you patent new ideas with regards processes or new candy? in the group Startup Central
"Go to the Patent website like Dan said, but I think you're looking at a big headache that isn't really worth it, besides the costs. Most chocolatiers will share information and advice with others when asked (without divulging their recipes…"
9 hours ago
Francine Satriale posted a status
"I have a 240 lb per day Hilliard tempering machine. Went out of business a few yrs ago and have no use for it any more. If interested Call"
10 hours ago
Song Cho replied to Song Cho's discussion For the Indian market, Real? or Compound? in the group Chocolate In India
"Hello, Balpreet, I don't know for sure if I can write this, but do you know the price range for the average compound chocolate in India?  Not for consumers but for manufacturers. What I know is that typically under $3 per kilo seems to be…"
10 hours ago
Clay Gordon added a page to the group Classifieds - For Sale or Wanted
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Pietro Berto Roll Refiners

Pietro Berto manufactures some of the highest-quality 2- and 3-roll refiners in Italy - and makes them available for very attractive prices. These can be used for refining nuts for gianduja and other classic treats, and they can also be used as…
15 hours ago
Keti posted a discussion

Why does My Cocoa butter chip?

I have been having a problem with my Cocoa butter chipping when removing it from my molds.   I have tempered it and it has a beautiful shine when it comes out but some of them have portions of the cocoa butter chipped off.  I am using a spray gun when applying it to the mold.  Is it possible that I am applying too much?Also, I have read in some forum posts that people have used a clear cocoa butter to give a greater shine but can't find anywhere to purchase including chef rubber.  Does this…See More
16 hours ago
Don Bankler added a discussion to the group Classifieds - For Sale or Wanted
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FOR SALE : Extruder for Sale: 1-1/2" with knife cutter.

Werner extruder with 1-1/2" tube with knife cutter. Used for fondant and other centers.Loacation - Texas; $675.00 OBO + $55.00 crating.See More
17 hours ago
Dan Sundell replied to Joe Camerlin's discussion Do you patent new ideas with regards processes or new candy? in the group Startup Central
"The US Patent and Trademark website has some good introductory information on this - I won't interpret."
19 hours ago
Piper Niemann and Dan Sundell are now friends
20 hours ago
Franzi posted a discussion

How and where to sell cocoa beans?

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 live in Germany and would like to help her.Now I don't really know how to start. Where do chocolatiers usually get their beans from? Should we start a website, and then people find us and order from us? How many kilos or pounds does a chocolatier…See More
21 hours ago
Balpreet Singh replied to Song Cho's discussion For the Indian market, Real? or Compound? in the group Chocolate In India
"Hello song, Indian market is too competitive and price is the major factor here. If chocolate is pricy it will go slow.. But with cocoa butter in chocolate it gonna be pricy. If you wanna enter with compound there are many players"
21 hours ago
Paul Picton and Piper Niemann are now friends
22 hours ago
chintan added a discussion to the group Classifieds - For Sale or Wanted
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chocoman 30 tempering machine for sale

i have almost unused chocoman 30 moulding and tempering machine for sale. machine capacity 30 kg please contact on drcnshah@yahoo.comSee More
yesterday
chintan 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
yesterday
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @beerdreamer @ahcacao @AppleEllie

The DiscoverChoc Daily

paper.li

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

Facebookyesterday · Reply
Song Cho added a discussion to the group Chocolate In India
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For the Indian market, Real? or Compound?

Hello Everyone,My name is Song from South Korea.  I would like to learn Indian chocolate market from you professionals.For next few years, do you see Real chocolate to grow? or Compound chocolate to grow? in Indian market?Also, pure chocolate product will do well? such as Cadbury's bar or other chocolate products that's mixed with nuts, nougat or cream?Please share your ideas, so that I can prepare to enter Indian market!See More
yesterday
Song Cho commented on Clay Gordon's group Chocolate In India
"Hello Everyone~ I've just joined the chocolate life so that I can learn more about chocolate itself and also Indian market. I'll be participating in World of Food India Mumbai 2014 next week Sept 24~26th. Please visit our booth under name…"
yesterday
Song Cho joined Clay Gordon's group
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Chocolate In India

Along with Australia and Hawaii, a very large number of ChocolateLife members are in India. ChocolateLife member Subhashini Rajasekaran asked me to put together this group as a place to gather and discuss.See More
yesterday
 

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Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife when you purchase products from the following companies:

FBM (tempering machines, dropping machines, and the Kleego line)
Pietro Berto (stone 2- and 3-roll mills from Italy)
Delani Trading
(small universals and pre-grinders)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
Tomric (Selmi tempering machines and more)
Truffly Made (silicon molds for ganaches, caramels, and more)
Amano Chocolate (bulk chocolate for chefs)

Visit the main Shop page.

Forum

Why does My Cocoa butter chip?

Started by Keti in Tech Help 16 hours ago. 0 Replies

I have been having a problem with my Cocoa butter chipping when removing it from my molds.   I have tempered it and it has a beautiful shine when it comes out but some of them have portions of the cocoa butter chipped off.  I am using a spray gun…Continue

How and where to sell cocoa beans?

Started by Franzi in Allow Me to Introduce Myself 21 hours ago. 0 Replies

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

Tags: farmers, export, Trinitario, buy, sell

Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

Started by Louwegi in Tech Help. Last reply by Louwegi yesterday. 7 Replies

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

Chocolate Delivery by Courier

Started by Amit Arora in Tips, Tricks, and Techniques on Monday. 0 Replies

Any suggestions on packaging for Courier of Chocolates in country like India so that quality is maintained. Continue

Tags: by, delivery, chocolate, ecommerce, courier

Refrigerated Chocolate Display for Chocolates

Started by Amit Arora in Where to Buy on Monday. 0 Replies

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

Tags: Chocolate, for, Refrigerated, Display

private label bars

Started by Bill in Where to Buy. Last reply by Sue foster on Sunday. 2 Replies

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

Tags: bars, chocolate, label, private

Cracking cocoa beans using a Brazilian coffee sheller

Started by Clay Gordon in Geek Gear - Cool Tools. Last reply by Ilya Snowdon on Sunday. 14 Replies

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

Small-scale (under 100kg) chocolate making equipment

Started by Clay Gordon in Tech Help. Last reply by Ilya Snowdon on Sunday. 9 Replies

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

Melanger

Started by Ismael Neggaz in Opinion. Last reply by Ismael Neggaz on Sunday. 4 Replies

Hello everybodyI'm in the process of getting equipped for some home chocolate production. Regarding melanger, I have to products in mind: The …Continue

Flat printed cello bags

Started by Kathryn Holt in Where to Buy on Saturday. 0 Replies

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

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 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.]

Blog Posts

A visit with local chocolate makers

Posted by Landen Zernickow on September 15, 2014 at 6:46pm 0 Comments

Richard and I took our Root Chocolate selves over to visit another couple of local chocolate makers and we are so honored to count David and Leslie among our new chocolate - making community now! Learn more here:

http://rootchocolate.com/2014/09/15/arete/

Siriana Cacao

Posted by Landen Zernickow on September 11, 2014 at 3:53pm 0 Comments

Read about our experience making chocolate with Siriana Cacao today on the blog: 

http://rootchocolate.com/2014/09/11/siriana_cacao/

Thanks, Piper!

Supply chain and chocolate

Posted by Landen Zernickow on September 8, 2014 at 6:36pm 1 Comment

What does supply chain have to do with chocolate? Read more on the blog about my personal connection to supply chain consciousness!

http://rootchocolate.com/2014/09/08/supply_chain/

Tempering and Bloom

Posted by Landen Zernickow on September 4, 2014 at 8:38pm 0 Comments

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!

http://rootchocolate.com/2014/09/04/tempering_and_bloom/

Advice for making chocolate at home

Posted by Landen Zernickow on September 2, 2014 at 7:14pm 2 Comments

A new blog post is up, featuring Clay Gordon's advice for making chocolate at home. Enjoy!

http://rootchocolate.com/2014/09/02/clay-gordon-on-making-chocolate-at-home/

Cacao Sampaka

Posted by Ggirl Bldr on August 30, 2014 at 11:00am 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…
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