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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Latest Activity

Susan Van Horn and matt black are now friends
47 minutes ago
Vera Hofman posted photos
50 minutes ago
Vera Hofman commented on Vera Hofman's photo
51 minutes ago
Preston Stewart replied to Preston Stewart's discussion Chocolate Tempering Machines from in the group Startup Central
"Great idea...let me and everyone here at TCL know of your findings if/when you go!"
1 hour ago
José Crespo posted a photo
1 hour ago
Erin and Tim Williams are now friends
2 hours ago
David Roach added a discussion to the group Classifieds - For Sale or Wanted


AFE400 NEW CHOCOLATE ENROBER W/ COOLING TUNNEL AND HOLDING TANKSpecifications:Enrober Model: AFE40016" wide system (400mm)Includes 30' x 16" cooling tunnelIncludes 440 lbs (200 L) Chocolate Melting/Holding tank#304 stainless steel constructionCondition: NEWLeasing options availablePRICED AT $124,900For more information or additional photos, please contact:David Roach JLM Sales & Marketing928-846-7726Visit our Website!See More
3 hours ago
Ryan M.Errada updated their profile
3 hours ago
Profile IconDavid Roach and John Gunterman joined Clay Gordon's group

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
3 hours ago
Profile IconLoni and Samuel Maruta joined Clay Gordon's group

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.
5 hours ago
Samuel Maruta replied to Preston Stewart's discussion Chocolate Tempering Machines from in the group Startup Central
"It's also a question we've been asking ourselves. Having been fairly disappointed in the durability of a 'proper' tempering machine, we've been tempted to go low cost. A business trip to China could be the occasion to get a…"
8 hours ago
Samuel Maruta replied to Clay Gordon's discussion What Price, Cocoa?
"You do sometimes see cocoa pods sold as fruits by the side of the road, but usually it's not because the farmers don't know what to do with them, but rather because they know the tourist buses that ply the road to the Mekong Delta will…"
8 hours ago
Sebastian replied to Isaac Ekblad's discussion Moldy Beans?
"very common.  ecuador's a terribly difficult place to dry beans properly, so a great deal of them mold.  if you don't have the proper relationships and controls in place, those beans will find their way to you.  there's…"
9 hours ago
Sebastian replied to Clay Gordon's discussion What Price, Cocoa?
"One of the challenges with Vietnam and cocoa is that the extension agency networks to teach farmers how to handle cocoa don't really exist.  as such, while cocoa is being planted to a very small extent, it's not uncommon to see…"
10 hours ago
Or M replied to Or M's discussion What are the meterials of the chocolatier?
"Thanks Omar,  My question was about making chocolate from premade chocolate vs creating from raw materials, sorry I wasn't clear. What do most of the chocolatiers use? What is considered "better"? Making chocolate from raw…"
13 hours ago
Samuel Maruta replied to Clay Gordon's discussion What Price, Cocoa?
"Hi Mel, you can contact me by email: Cheers, Sam"
13 hours ago
matt black replied to jhon's discussion WANTED : REVOLATION X3210, dispenser in the group Classifieds - For Sale or Wanted
"Hey Dennis,   If jhon is not interested in the machine let me know.  I may purchase it from you.   Thanks, Matt"
19 hours ago
LUV Ice Cream added a discussion to the group The Science of Chocolate

How Thermally Stable Is Your Chocolate?

How thermally stable is my chocolate? This question has come up in our product development repeatedly as we worked to formulate our vegan, sugar-free, soy-free all-natural chocolate.  I have searched the web and beyond and all I could find in the open literature were data for the less relevant oils like sunflower, soybean and cottonseed. The cocoa butter information has been very hazy and imho left intentionally vague. So, I ran my own analysis which I hope might be of some interest to this…See More
20 hours ago
Profile IconSabina Safsten and Isaac Ekblad joined Clay Gordon's group

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.
20 hours ago
mel p replied to Clay Gordon's discussion What Price, Cocoa?
"Excellent, will do.  Thanks for the quick response, Clay."
21 hours ago

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Support TheChocolateLife while enjoying discounts on great products:

FBM (tempering machines, dough dropping machines, and the Kleego)
Packint (turnkey artisan/craft chocolate production lines)
Bakon, Chocovision, and CocoaTown
 (chocolate machines)
Tomric (molds, smallwares, and more)
Micelli (custom polycarbonate chocolate molds)
Truffly Made (silicon molds for ganaches, caramels, and more)
Ciao Imports (Guittard and Valrhona chocolate in bulk)

Visit the main Shop page.


What Price, Cocoa?

Started by Clay Gordon in Opinion. Last reply by Samuel Maruta 8 hours ago. 11 Replies

Last Friday, the government of Ghana set the minimum price it would pay farmers for the 2011-2012 harvest at US$2000/MT.The price of the beans has been falling on global markets and the government has “sacrificed part of its export tax share” to…Continue

Moldy Beans?

Started by Isaac Ekblad in Micro-Batch "Homebrew" Chocolate. Last reply by Sebastian 9 hours ago. 1 Reply

I just bought a few kilos of beans from a local distributer and noticed that in the sack from Ecuador there were some pretty bizarre looking beans (totaling less than 10%, I would say), at least compared to other beans I've had before. Quite a few…Continue

Tags: funny, tastes, looking, weird, Moldy

What are the meterials of the chocolatier?

Started by Or M in Chocolate Education. Last reply by Or M 13 hours ago. 4 Replies

Hi,I am starting to learn the art of making chocolate.I have a basic question - do chocolatiers worldwide make their chocolates from cocoa butter + cocoa mass + vanilla, or they use premade chocolate like Valrhona, Callebaut, etc?ThanksOr MContinue

Tags: Valrhona, Callebaut, butter, cocoa, making

savage bros Tempering & Molding Workstation vs the selmi top ex

Started by Ash Maki in Opinion. Last reply by Clay Gordon 22 hours ago. 1 Reply

Hi i am looking for anyone with experience with either or both machines and if some one could point me in the direction of which one might be a better buy... Thanks I do understand that the selmi is continues feed option but any feedback would be…Continue

Freezable chocolate packaging

Started by Francis Boechat in Uncategorized 23 hours ago. 0 Replies

Hi everyone,My Name is Francis Boechat. I am a proud manufacturer of Brigadeiros, a Brazilian sweet that takes chocolate as a main ingredient. Now I would like to expand my business and sell my sweets frozen. For this, I need a box for truffles that…Continue

Weird Flavors and Inclusions in Chocolate

Started by Clay Gordon in Tasting Notes. Last reply by Dirke 23 hours ago. 134 Replies

What's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten?Inquiring chocolate minds want to know.I will start things off by saying that I think the Austrians are among the most adventurous when it…Continue

Chocolate Love: what first drew you to a life saturated with chocolate?

Started by The Chocolate Tourist in Allow Me to Introduce Myself. Last reply by The Chocolate Tourist yesterday. 2 Replies

The Chocolate Tourist is all about the stories behind chocolate makers and what motivates an artisan's passion to work with beans.For me, it all started with an atypical northern…Continue

Packaging Machine

Started by Chocolate Woman in Where to Buy. Last reply by Dirke yesterday. 1 Reply

Does anyone have a suggestion about a machine we can use for wrapping bars?  A cold seal machine? It is ok to have it manual, but I want something to speed up production.  We are trying to stay under $2000.  Any advice is most welcome. Continue

Guitar cutter

Started by Dirke in Where to Buy. Last reply by Dirke yesterday. 6 Replies

I am thinking of biting the bullet and buying a guitar cutter, and looking for a supplier in Canada. Anyone know of anyone? or even a used one....Secondly, any recommendations? Double guitar or single? Pros or you find you use it enough to…Continue

Tags: guitarcutter, cutters

CocoaTown Belt Shredding

Started by Nichole Warner in Tech Help. Last reply by Mike yesterday. 1 Reply

I just used my CocoaTown ECGC-65A for the first time last week and ended up with black powder all over the floor and under the bowl that appears to be shredded rubber from the belt. I pre-ground the nibs and it was a very small batch, less than 15…Continue


Support TheChocolateLife by buying stuff you want on Amazon:

Blog Posts

Middlebury Chocolates in Vermont

Posted by The Chocolate Tourist on April 23, 2014 at 10:30am 0 Comments

I subscribed to Standard Cocoa's monthly chocolate delivery service, and my first box contained Middlebury Chocolates! Small batches of handmade bean to bar chocolate.

Good stuff!…


Amsterdam Chocolatiers - Metropolitan

Posted by Sweet matter physicist on April 23, 2014 at 10:30am 0 Comments

It took me a while to go through Amsterdam's chocolatiers with detailed blog posts. There's always personal favorites... and I knew from the beginning which was my number one chocolatier in town (although I like some other places quite a lot, too!). Anyway, when it comes to pralines/bonbons/chocolates, my favorite is:…


Cacao Sense Dingayan Cacao Farm Story

Posted by Pinoy Chocophile on April 22, 2014 at 12:56am 0 Comments

Cacao sense is common sense

Most of our practices are based on common sense, keen observations and experiences gained throughout the years of our operations. In the farm, we have existing shade trees, like madre de kakaw and the big…


Book Review: "Chocolate Chocolate," by Frances Park & Ginger Park

Posted by The Chocolate Tourist on April 13, 2014 at 6:04pm 0 Comments

I hope you will love this book as much as I did! A charming memoir of 25 years in business at the Washington, DC chocolate shop of the same name. A boost to every entrepreneur, dreamer, and chocolate lover.

Read all about it!

Chocolate Chocolate - family-run shop in DC

Posted by The Chocolate Tourist on April 9, 2014 at 4:00pm 0 Comments

What do you call the neighborhood shop that represents the dreams, hard work, family loyalty, and enduring passion for chocolate of two very special sisters? Chocolate Chocolate.

Read all about it on The Chocolate Tourist blog!…


The Chocolate Chase - looking for chocolate in all the wrong places

Posted by The Chocolate Tourist on April 2, 2014 at 2:53pm 0 Comments

...and finding it (eventually).

A morning in Georgetown leads us on a wild goose chase! But chocolate always comes through in the end.



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