The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.

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5 hours ago
Ruth... that what I heard yesterday. I also hope no one will be confused. I have been the ChocolateDoctor in the US since 2003. I have been on many television and radio show and have a new book which may carry the same title.
8 hours ago
I'm assuming you're diabetic, if you're managing your blood sugar levels, so you probably already know taht milk sugar will have lactose in it. If you remove sucrose from the formulation, you're going to have left a physical void that needs to be fi…
8 hours ago
9 hours ago
Lourdes Paez will attend the specialty food show in London to exhibit fine chocolate made in Ecuador. If you visit the show come by stand 963
11 hours ago
12 hours ago
12 hours ago
12 hours ago
Greta K. Miersma might attend Rob Collins's event
Specialty Chocolate Fair at Grand Hall, Olympia, London
September 5, 2010 at 9:30am to September 7, 2010 at 5pm
The UK's finest showcase of luxury & exquisite chocolate As the UK’s only trade event dedicated to artisan chocolate it’s a valuable opportunity to discover the very best suppliers of quality chocolate to meet the rapidly increasing consumer demand…
12 hours ago
Jamie Jeffries is attending Clay Gordon's event
Discover Chocolate in Paris at Porte de Versailles, 15th arr
October 28, 2010 to October 31, 2010
Would you like to visit the Salon du Chocolat this year – and get an insider view of the show and Parisian chocolate? The Discover Chocolate in Paris 2010 Tour package includes: Admission passes to the Salon – and no waiting in line to pick up you…
13 hours ago
13 hours ago
2 members updated their profile photos
13 hours ago
13 hours ago
Tina McDonald added a discussion
I am trying to find unsweetened milk chocolate or stevia sweetened milk chocolate.  Yes, I know I have plebeian taste buds, but I love the texture of the milk chocolate, just not the cloying sweetness. And I do love dark couverture for the silky tex…
20 hours ago
Thanks Jennifer - appreciate your input. We've gotten things all in order since I started this post and things are running smoothly! Brian
21 hours ago
Jennifer, Belgium Chocolate should not gives you problems, pay attention to the numbers of **** on the product, the best Belgium chocolate for moulds is chocolate with 4 **** For sharp right angels or points use a toothpick or cocktail stick before…
23 hours ago
Dear all, My name is Wim from The Netherlands , please visit this internet adress , it will give you a lot of different information. http://www.callebaut.com They also show it on TV
23 hours ago
Christina Baumann, Rafael Villafuerte, Dori and 1 more joined The Chocolate Life
23 hours ago
yesterday
Katherine Kavanagh added an event
Malaysia 4th Chocolate Fair 2011 at Mid Valley Exhibition Centre
January 7, 2011 at 11am to January 9, 2011 at 9pm
If you are involved in the vast chocolate, sweets or confectionary industry, then our event is the perfect place to increase your level of exposure and business sales. By having a stand at our highly successful fair, you are guaranteed attendees’ at…
yesterday
 

Forum

Tina McDonald

Unsweetened (or stevia sweetened) milk chocolate? 1 Reply

I am trying to find unsweetened milk chocolate or stevia sweetened milk chocolate.  Yes, I know I have plebeian taste buds, but I love the texture of the milk chocolate, just not the cloying sweetnes…

Started by Tina McDonald in Micro-Batch "Homebrew" Chocolate. Last reply by Sebastian 8 hours ago.

Lindsay Truffler

Air bubbles! 19 Replies

Hello! Does anyone have any suggestions on how to get the least amount of air bubbles possible when doing molded (polycarbonate) molding? Right now, we do our airbrushing, let that sit for awhile (3…

Started by Lindsay Truffler in Tech Help. Last reply by Lindsay Truffler 21 hours ago.

Lisa - Girasole Chocolate

Why is my chocolate so shiny but soft and pliable? 7 Replies

Hi Everyone! Here I am struggling with a new issue! Lately my so-called tempered chocolate is coming out incredibly shiny but soft and pliable. What on earth is going on? I've never seen such shine o…

Started by Lisa - Girasole Chocolate in Tech Help. Last reply by verhagen 23 hours ago.

Danielle

Chocolate/Confectionery Stores 3 Replies

Do you have any recommendations about any chocolate or confectionery stores to visit in Nebraska, Minnesota and Iowa?  I am familiar with BT McElrath in Minnesota and I have also checked Chocomap and…

Started by Danielle in Travels & Adventures. Last reply by Brian Donaghy 1 day ago.

Paul DeFruscio

Need help describing a new Chocolate item 2 Replies

Good morning allI am reaching out to this group for some help.  I am about to launch a new packaging item for Chocolate.  The short description of this item is a pair of plastic champagne cups / glas…

Started by Paul DeFruscio in Opinion. Last reply by Paul DeFruscio Aug 31.

Casey

Chocolates of Ecuador -- Arriba, Nacional, CCN51 56 Replies

There is debate about the Arriba bean and whether indeed there is any such thing any longer. Some say that Arriba is one bean in a category they would like to call Nacional, and others say it synonym…

Tagged: ecuador, ccn51, nacional, arriba

Started by Casey in Opinion. Last reply by John Hepler Aug 31.

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Blog Posts

Ed Engoron

Choclatique's Favorate Paris Chocolate Boutiques

August 31, 2010



— Ed Engoron, Co-Founder


Some people dream about love and others dream about money. But me? I dream about chocolate… chocolate vacations in Paris to be precise. And that dream came true several months back when my partner, Joan and I, took a 7-day tour of the “Parisian Chocolate Strip.” If you’re pla


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Posted by Ed Engoron on August 31, 2010 at 3:05pm

Ed Engoron

The ChocolateDoctor Is In @ A Million Cooks

Communication is a wondrous thing. When I was producing my own radio television programs, The Food Show and Stump the Chef, I thought that we had gone about as far as we could go in personal communications. Today, however, it’s possible to reach considerably more people in so many exciting ways. We have our iPhones and Blackberries, iPads, laptops and notebooks, and a wide array of programs and applications from which to choose, ranging from simple email to YContinue

Posted by Ed Engoron on August 31, 2010 at 10:30am — 2 Comments

Vercruysse Geert

The Art of Chocolate Appreciation. (Published by: Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary)

Chocolate is more than just chocolate - the consumer is often uncritical in its selection and simply eats it without giving it a second thought. This blog(book) communicates knowledge about chocolate in order to in crease the pleasure in its consumption. Chocolate, such as is enjoyed today, is the product of a variety of specialist processes tailored to achieve maximum pleasure. This blog(book) contains a wealth of interesting facts and, after reading it, you will no longer just consume choco

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Posted by Vercruysse Geert on August 29, 2010 at 1:23pm — 2 Comments

Susie Norris

Japan's Wild Kit Kats...

...from Zester Daily



The electric green and pink box contained a candy bar like nothing I'd ever seen: a green tea and cherry blossom Kit Kat bar from Japan. This exotic g

Continue

Posted by Susie Norris on August 19, 2010 at 11:13pm

Melanie Boudar

Chocolate on MAui

Our Sweet Paradise Chocolatier chocolate kitchen is relocating to Maui next month at the Lahaina Design Center.Buildout is underway! We will have a drip coffee bar, open kitchen concept and walk up counter for chocolate.
Come visit if you are in Maui.

75 Kupuohi St, Lahaina Industrial Plaza ...just a couple blocks off the main highway.

Posted by Melanie Boudar on August 6, 2010 at 10:00pm — 1 Comment

 
 
 

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New Member Moderation is ON to prevent SPAM memberships. All members, please read The Community Guidelines (aka TOS) before posting. (Updated 11/23/09.)
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Content on TheChocolateLife posted by Clay Gordon is published under a Creative Commons non-commercial, share-alike, with attribution, license.

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