The Chocolate Life

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

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Latest Activity

Or M posted a discussion

What are the meterials of the chocolatier?

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 MSee More
17 minutes ago
Brittany and David Menkes are now friends
37 minutes ago
Lance Omsky updated their profile
2 hours ago
Profile IconLance Omsky and Preston Stewart 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.
2 hours ago
Sebastian replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"it tells you a great deal, actually, but the most relevant bit for this discussion is that those beans haven't been particularly well fermented, and their fat will be low. In addition to being more bitter and less chocolate flavor wise,…"
5 hours ago
Giuseppe replied to ALEX's discussion New working place plan in the group Startup Central
"Hi Raj, need some details more! What are you planning to produce? 5.5 are you reffering to bowl capacity? We produce (bowl capacity) 4, 7, 12, 12+15, 25, 45, 60 kg tempering machines. All (except the table top) can have an enrober. What do you do…"
8 hours ago
Giuseppe replied to ALEX's discussion New working place plan in the group Startup Central
"Hi Alex, huhhh....strange question to do to a competitor! FBM has been manufacturing machines since 1977. There are a lot of differences in the design/idea about the machines. Maybe boring details for a non-technical person. But to sum up: we are…"
8 hours ago
Giuseppe and Raj are now friends
8 hours ago
Itziar Calvar replied to Filip Teply's discussion Looking for Grindeurs/Melangers in Europe
"Good morning Filip, Well, I can tell you from experience that finding a good grindeur/melanger in Europe is going to set you back a good amount of money because of the very incredibly little availability there is and the shocking monopoly that…"
10 hours ago
David Menkes replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Very interesting. So adding cocoa butter will keep viscosity down. How can you tell if you're grinding excessively?"
17 hours ago
Terry Wakefield replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Depending on what kind of grinder you are using, excessive grinding will exponentially increase the aggregate surface area of the particles in the chocolate.  When this happens, there can be insufficient cocoa butter to fully coat all of the…"
18 hours ago
Dario M. Agesilao replied to Hong L's discussion Introduction with a few questions
"well, I'm from argentina, so I can't help you that much, but about the molds, polycarbonate molds needs an inyection die, that costs a lot of money to do, so if you are not going to make a lot of molds, really a lot, I don't think it…"
18 hours ago
Preston Stewart is now friends with Erin and patricia gowans
19 hours ago
David Menkes replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Wow thank you so much for specific roasting times/temps!"
20 hours ago
Rodney Nikkels replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Dear David,  The Conacado beans are normally well fermented but quite acidic. So you would need to roast them adequately and than grind them for the first 12 hours (we roast at 130 degrees C for around 45 minutes, using a ball roast). During…"
21 hours ago
Larry replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"I was curious about this as well. I searched "purple cocoa bean quality" and found this useful page. http://www.ccib.gov.tt/node/116  Fully purple bean is a bright purple colour, and may have the cheesy texture of slately beans. Such…"
21 hours ago
Preston Stewart added a discussion to the group Startup Central
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Chocolate Tempering Machines from alibaba.com

I've been on the lookout for a good mid-capacity (20-30kg) tempering machine.  While searching for them, I found some reasonably priced wheel-style tempering machines from alibaba.com which seems to be a sourcing site and most of them seemed to be made in China.  Does anybody have any experience with these machines?  Are the of comparable quality and design as their counterparts that they look exactly alike?See More
21 hours ago
Raj replied to ALEX's discussion New working place plan in the group Startup Central
"Hi Would like to have more info on fbm 5.5 . Thanks"
22 hours ago
thechocolateclubhk commented on Vera Hofman's photo
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Cacao Hunters

"Hi Vera, May I ask where you did you get them? Thanks! Katie"
23 hours ago
Chirag Bhatia replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Hi Sebastian, after I read this, i got curious and cut 50 of the beans i have in half. Almost all of them are purple/purpilsh inside. i was wondering what this tells you about the beans"
yesterday
 

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Forum

What are the meterials of the chocolatier?

Started by Or M in Chocolate Education 17 minutes ago. 0 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

Bean to bar viscosity after adding sugar

Started by David Menkes in Micro-Batch "Homebrew" Chocolate. Last reply by Sebastian 5 hours ago. 18 Replies

I'm experimenting with some conacado Dominican Republic at home, and after grinding for 24 hours I had super low viscosity (almost like water) with a super-small micron size. After adding sugar (30% to make a 70% bar) and grinding for another 24…Continue

Looking for Grindeurs/Melangers in Europe

Started by Filip Teply in Where to Buy. Last reply by Itziar Calvar 10 hours ago. 1 Reply

Hi everyone,I'm looking for Grindeurs/Melangers with maximum capacity 4kg. Do you know about any brands or any shops in Europe?Thank you for answers.FilipContinue

Introduction with a few questions

Started by Hong L in Allow Me to Introduce Myself. Last reply by Dario M. Agesilao 18 hours ago. 5 Replies

Hi, my name is Hong Le from Los Angeles.  I've been working as a web programmer in the internet sector for half of my life.  I figure it's about time I try something new and why not get into something that I'm passionate about.  I love chocolate and…Continue

800 gr. half an easter egg :D

Started by Dario M. Agesilao in Tasting Notes yesterday. 0 Replies

Continue

Group Review - Fortunato #4

Started by Clay Gordon in Tasting Notes. Last reply by Nicholas Whebell yesterday. 23 Replies

This is the first in what I hope will be a regular series (at least quarterly) of Group Reviews, a new feature for 2014 here on TheChocolateLife.The idea behind the reviews is to get members to contribute their opinions about chocolates that are…Continue

Milk chocolate changing color

Started by John Duxbury in Tasting Notes. Last reply by Sebastian yesterday. 7 Replies

Hello All.  I've been using Peters Broc milk chocolate for about a year with no problem.  Today I pulled the third bar out of a box that I've been using this week.  I tempered it and it remained in the machine (Delta) for about an hour before I use…Continue

Temper Machine and Chocolate Melter?

Started by Chocolate Woman in Tips, Tricks, and Techniques. Last reply by Larry yesterday. 4 Replies

Do you need both a chocolate melter machine and a temper machine?  Or does the temper machine do the melting as well?Continue

Enrobing question

Started by Corey Meyer in Tips, Tricks, and Techniques. Last reply by Clay Gordon on Monday. 3 Replies

Question for you all. Using an enrober, how do you enrobe things without them falling into the chocolate? Confectioners sugar on marshmallows for example. If it falls into the tempered chocolate, what does this do to the chocolate?

Callebaut Chocolate Academy

Started by matt black in Opinion. Last reply by david smith on Monday. 5 Replies

 Has anyone ever attended the Callebaut Chocolate Academy Classes??  Any thoughts about your experience would be greatly appreciated. Thanks...Continue

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Blog Posts

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!…

Continue

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.

Read…

Continue

Monday Mug: Magic Chocolate Elixir (Zero Calories!)

Posted by The Chocolate Tourist on April 1, 2014 at 12:32pm 0 Comments

Ahhh, Monday! The first day of a new week. The first week of a new month.

The first opportunity for hot chocolate. And joke recipes!

 

Find the …

Continue

How we make Mámor's Koko Samoa Chocolate Tea

Posted by Howard & Hanna Frederick on March 30, 2014 at 9:16pm 0 Comments

mamor-koko-samoa-tea Mámor own Koko Samoa Tea One of the most popular hot drinks at the High Tea Szalón is “Mámor Koko Samoa Chocolate Tea”. We have been serving this innovative new "tea" to Australians for three years now and finally we’d like to reveal…

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Chocolate-scouting in San Diego, CA

Posted by The Chocolate Tourist on March 26, 2014 at 8:21pm 0 Comments

San Diego is so cute.

Between the sunshine, the water, the palm trees, and the colorful little neighborhoods dotting the landscape, San Diego beckons to visitors and makes you want to explore. Since I was there for the race last weekend, I went in search of chocolate.

And I found Caxao Artisan Chocolates in Little Italy, as…

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