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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3. Cacao Hunters

Added by Vera Hofman on April 11, 2014

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8. In Farms

Added by Hector Velásquez on August 27, 2012

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15 minutes ago
Francis Murchison posted a discussion

Effect of Cocoa Butter on tempering

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 california summer weather. Right now this means heat wave, often we have temperatures in the mid 90'sI have tried to mitigate this by tempering in the morning and tempering in an airconditioned lab. Both corrections have been unsuccessful.Change in…See More
1 hour ago
Juan Pablo Buchert commented on Clay Gordon's group Home Brew Chocolate
"Dear Bean to Bar chocolate makers, we are Nahua Cacao of Costa Rica.   We ferment, dry and select our cacao, that we produce and buy fresh from smallholders farmers in the Upala area.  Always from the Trinitario sort.  We believe…"
6 hours ago
Tim Huff left a comment for Landen Zernickow
"Hi Landen, Well done on your blog!  Great information in there.  I'm new to chocolate making and having such a fun time learning about this amazing new world!  So much to learn, and I'm sure your blog will be a terrific…"
6 hours ago
Tim Huff and Landen Zernickow are now friends
6 hours ago
Ismael Neggaz joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
7 hours ago
Ismael Neggaz commented on Clay Gordon's group Home Brew Chocolate
"Hi all. I have my own business making chocolate Candies I would like to start making my own chocolate from bean to bar. I love to share & learn from each other"
7 hours ago
Ismael Neggaz joined Clay Gordon's group
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Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
7 hours ago
Vera Hofman posted photos
7 hours ago
Ismael Neggaz joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
7 hours ago
Ismael Neggaz posted a discussion

Buying panning machine

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 brand over the other?What I should look for before buying?I appreciate any advise.Thank youIsmaelSee More
8 hours ago
Tim Huff liked James Hull's discussion which is the best grinder/melanger to buy??
8 hours ago
 

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Forum

Effect of Cocoa Butter on tempering

Started by Francis Murchison in Micro-Batch "Homebrew" Chocolate 1 hour ago. 0 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

Buying panning machine

Started by Ismael Neggaz in Tasting Notes 8 hours ago. 0 Replies

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

Where to buy chocolate in Europa

Started by Bjarne Bremholm in Tasting Notes. Last reply by Kris Kellens 13 hours ago. 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 22 hours ago. 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 yesterday. 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 yesterday. 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.

CocoaT roaster?

Started by Holly Hukill in Opinion. Last reply by allison roberts yesterday. 34 Replies

Does anyone have experience with the CocoaTown roasters?  If so, would you recommend them?

Selmi One Question

Started by Paul Johnson in Tech Help yesterday. 0 Replies

I have connected my new Selmi One tempering machine and was able to prewarm but when I push the stirring button the paddle runs for 10 seconds and the button turns red and the paddle stops.If I push the reset button the paddle can be turned on but…Continue

What to use if there is no rich cream available

Started by Erika Reich in Tasting Notes. Last reply by Sebastian on Thursday. 4 Replies

Dear chocolatiers, Im Erika Reich and I have my small chocolate manufacture in Iran (Tehran), which I started a year ago. There are some ingredients (for ganache making) which is difficult to find here. Like rich cream. The fat contant of the creams…Continue

looking for a decent tempering machine ASAP

Started by sabrina in Opinion. Last reply by Candyman on Thursday. 18 Replies

Hi I'm starting a small home business and  would like to by a good used tempering machine! Not looking for any particular kind just a good one to start. Any recommendations are accepted.ThanksContinue

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…
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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…

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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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