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

Annmarie Kostyk replied to Annmarie Kostyk's discussion What to do about To'ak Chocolate?
"That's what I thought. Love you and Potomac! Let me know when you have a new funding venture."
1 hour ago
Ben Rasmussen replied to Annmarie Kostyk's discussion What to do about To'ak Chocolate?
"When I'm doing it, I'm aging it untempered in a block. In the discussions, others say they're aging tempered bars, though."
1 hour ago
Annmarie Kostyk replied to Annmarie Kostyk's discussion What to do about To'ak Chocolate?
"Hmmm. I may need a $1000 mummified alpaca skin wrapped bar. You know, for the sake of saying I spent the money on it..."
1 hour ago
Annmarie Kostyk replied to Annmarie Kostyk's discussion What to do about To'ak Chocolate?
"Thanks, Ben. I value your opinion. I've only heard of Schaffenberger claiming one of their bars was better with age and there was some debate about that. Question. The chocolate that is being aged, is it tempered, molded and in bar form and…"
1 hour ago
Jeff replied to Annmarie Kostyk's discussion What to do about To'ak Chocolate?
"We dont have to do anything except point out the truth. Eventually the reality of what they are doing will trickle down to the consumer.This IS NOKA all over again. They didnt last long either. BUT....my mummified alapaca skin wrapped bars for…"
1 hour ago
Ben Rasmussen replied to Annmarie Kostyk's discussion What to do about To'ak Chocolate?
"Hi Annmarie, I haven't had To'ak or looked too closely into any of their claims. That being said, there are several discussions on these forums, as well as elsewhere, debating the benefits (or lack thereof) to aging chocolate. Personally,…"
1 hour ago
Jeff replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"yikes...."
1 hour ago
Jim Greenberg replied to Melanie's discussion Wanted, conveyor for chocolates in the group Classifieds - For Sale or Wanted
"I have them Jim Greenberg, President  jim@unionmachinery.com Union Confectionery Machinery Company"
1 hour ago
Jim Greenberg replied to Sharon Strika - Webb's discussion Chocolate manufacturing business in the group Classifieds - For Sale or Wanted
"Do you have photos and info on the equipment, Sharon? Thanks, Jim Greenberg, President jim@unionmachinery.com Union Confectionery Machinery Company"
1 hour ago
Tom replied to Tom's discussion Australian Chocolate Update in the group Chocolate Down Under
"Yeah, i saw this, perhaps one to keep an eye on for products, got the tip from Jesse Last, who has been working with them to supply them with cacao beans through his company CacaoVivo"
1 hour ago
Annmarie Kostyk shared their discussion on Twitter
1 hour ago
Annmarie Kostyk posted a discussion

What to do about To'ak Chocolate?

Okay my chocolate experts, what to do about To'ak Chocolate (https://toakchocolate.com). It has finally happened where someone is claiming to be something they are not in the bean to bar world. Never mind their terrible website, the questionably information on their website, the fact their website is slow and hard to navigate, and a $260 chocolate bar for your first time out is beyond insane.I've heard through the grapevine from a handful…See More
1 hour ago
Alek Dabo liked Ben Rasmussen's discussion Vibrating Table
2 hours ago
Chuck Pheterson added a discussion to the group Classifieds - For Sale or Wanted
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Savage Brothers 125 lb Chocolate Melter Conditioner for sale

Location: Fort Lauderdale, FLCost: $4550 (shipping not included)The unit is in excellent cosmetic and working condition as can be seen in recent pictures. We have replaced this with a larger Savage Brothers model.125 lb melting conditioning tank with 'bain-marie' water heating for even temperature control.  The system has two temperature settings: a melting temperature and a working temperature.KEY FEATURES:Original owner: purchased from Savage Brothers in mid-2010Lightly used: excellent…See More
2 hours ago
Alek Dabo added a discussion to the group DIY
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How long and how best store cacao nibs?

Hi,I have a limited amount of space and need to do various batches of cracking/winnowing to fill my 40 Lbs melangeur. My day job sometimes brings me out of town for a few days and there may be some time before I use the nibs. How long and how best store ready to melange cacao nibs?Thank you all.See More
2 hours ago
Vera Hofman posted photos
2 hours ago
Annmarie Kostyk replied to Clay Gordon's discussion What the Chocolate Industry Needs is A $100 Bar of Chocolate
"Okay my friends, here is a look at the $260 To'ak bar. So glad I didn't buy one. Just look at it. It's NOT raw chocolate. No shine. It looks old, crumbly and wasn't tempered correctly. "
2 hours ago
Melanie added a discussion to the group Classifieds - For Sale or Wanted
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Wanted, conveyor for chocolates

I am looking for an approx 10-16" wide conveyor to pick up my chocolates once they come off of the enrober, or any suggestions where I can find one? Just 5 long or so. Thanks so much!
2 hours ago
Abraham Baime replied to Nicole's discussion peanut butter meltaway problem
"Is it possible to get your recipe amounts for the peanut butter meltaways? Thanks"
3 hours ago
Abraham Baime commented on Clay Gordon's group Kitchen Confectionery
"I am looking for a recipe for peanutbutter meltaways using coconut butter. Any advice? Thanks"
3 hours ago
 

MIGRATION NEWS

Stymied

I tried to make the migration happen but I couldn't make it work. I am going to have to restart the process. I have until the end of February to figure it out. Upgrading to Ning 3 means losing events, photo albums, videos, and more - which is why I am looking to find a new home.

Thanks for your patience.

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Forum

What to do about To'ak Chocolate?

Started by Annmarie Kostyk in Opinion. Last reply by Annmarie Kostyk 1 hour ago. 6 Replies

Okay my chocolate experts, what to do about To'ak Chocolate (https://toakchocolate.com). It has finally happened where someone is claiming to be something they are not in the bean to bar world.…Continue

Tags: To'ak, Chocolate, reviews, dark, Chocolate

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

Started by Clay Gordon in Opinion. Last reply by Jeff 1 hour ago. 97 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

peanut butter meltaway problem

Started by Nicole in Tasting Notes. Last reply by Abraham Baime 3 hours ago. 4 Replies

I've been making a peanut butter meltaway using peanut butter, milk chocolate and coconut oil. There are times when that meltaway center develops a...texture.  It's not quite gritty, because the little lumps melt away, but it's not as smooth as I'd…Continue

DIY Winnower

Started by Donny Gagliardi in Tech Help. Last reply by Donny Gagliardi 19 hours ago. 13 Replies

Hi all, I'm looking to build a winnower and have come across a few models posted on this site. I also have the blueprints of another winnower that looks promising but cant figure out one of the steps. The blueprints are attached so if anybody has…Continue

Tags: equipment, making, chocolate, winnowing, winnower

What's your favorite Whole Milk Powder???

Started by Matt in Tasting Notes. Last reply by Matt yesterday. 2 Replies

Hey everyone I'm looking to test out some new whole milk powders! I was sourcing some from a farm in Fresno, CA but now I'm looking for some other recommendations...Any suggestions on the tastiest???ThaaaannksssContinue

Tags: Powder, Whole, Chocolate, Milk

adding color to white chocolate

Started by Julie Lu in Tech Help. Last reply by Julie Lu yesterday. 2 Replies

I just need to add one dab of a color to each piece of white chocolate truffle at the bottom of the mold. Can I just mix colored coacoa butter with my tempered white chocolate and then dab the mixture at the bottom of my mold? I literally just need…Continue

Tempering

Started by James Hull in Tech Help. Last reply by Gap on Monday. 5 Replies

Hi everyone,I am currently tempering all my bean to bar chocolate by hand on a marble slab and I love doing it this way, however as demand grows, so does the pressure of tempering in small batches.I am wondering if there is a heated holding tank out…Continue

rpm few Melanger has a 24-inch?

Started by mariano garcia in Tech Help. Last reply by mariano garcia on Sunday. 4 Replies

I'm making a melangeur 24 inches and need to know to how many revolutions per minute tour!Continue

Renting space and contracting for chocolate production

Started by Mike Condo in Tasting Notes. Last reply by Mike Condo on Saturday. 2 Replies

I have a small bean to bar chocolate company that focuses on single origin bars.  I've been slowly growing, and I've reached the pointed where if I want to grow any further I need to get a facility larger than the little workshop that I set up, and…Continue

Tags: expanding, contracting, equipment, renting, production

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 - Roasting Cocoa Beans with the Behmor 1600 PLUS

Posted by Landen Zernickow on December 15, 2014 at 7:00pm 0 Comments

This weekend we took our cocoa bean roasting to the next level: we christened our newest tool, the …

Continue

Root Chocolate - Thanksgiving Chocolate Tasting

Posted by Landen Zernickow on December 11, 2014 at 7:40pm 0 Comments

Last weekend, we were thankful to have Richard’s parents in town to celebrate Thanksgiving. For the occasion, we hosted a true blind chocolate tasting adventure. We pulled out Eagranie Yuh’s The Chocolate Tasting Kit (Tasting Kits) , Richard conducted a dramatic reading of the…

Continue

Root Chocolate - Marketing or Education

Posted by Landen Zernickow on December 8, 2014 at 5:42pm 0 Comments

Occasionally, while I sit at a Vietnamese restaurant, cautiously eating my standard Pho, I can’t help giggle to myself as Richard sweats and guzzles water to counteract the powerful sensations coming from his inevitably extra spicy dish. Similarly, I pass on the japapeños in Mexican cuisine and the Sriracha at Thai places. A coworker’s kid only eats food that is white and my cousins, while growing up, ate solely …

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CHOCOLATE FOIL

Posted by Alufoil Products Pvt Ltd. on December 8, 2014 at 6:21am 0 Comments

EGG SHAPE CHOCOLATE WRAPPERS

Root Chocolate - To cocoa butter or not to cocoa butter?

Posted by Landen Zernickow on December 6, 2014 at 10:34pm 0 Comments

To cocoa butter or not to cocoa butter?

That is the question...

We did an experiment to provide an answer to this time old question (ok, sure, we’re borrowing from Shakespeare). For this experiment, we used our favorite Madagascar beans. I think we’re now about halfway done with the giant bucket!

Let’s post some hypotheses about the two batches...

Read more here:…

Continue

Root Chocolate - Matching the Roast

Posted by Landen Zernickow on December 4, 2014 at 6:16pm 0 Comments

Last month, we visited John Nanci, the Chocolate Alchemist in Oregon. It was a lot of fun and we learned a ton about his process, ingredients, and recommendations!

One of our favorite parts of the visit was roasting a batch of cocoa beans with him. Check out our previous posts on roasting …

Continue
 
 
 

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