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

obaid s. updated their profile
43 minutes ago
Delcour Thomas added a discussion to the group Classifieds - For Sale or Wanted
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Wanted semi-auto tempering machine in UK

Hello everyone,I am looking for a semi-auto tempering machine, preferably a chocovision delta or X3210, but a finamac mini chocomachine or other of the same size might do.Thank you in advance, ThomasSee More
1 hour ago
Josh Mohagen replied to Isabella's discussion Selmi Chocolate Depositing Heads plus 3 plates in the group Classifieds - For Sale or Wanted
"Hi isabella. Could you send me your asking price? Info@tasteofplacechocolate.com"
1 hour ago
Janet H. updated their profile
1 hour ago
obaid s. liked Hector Velásquez's photo
1 hour ago
obaid s. liked Hector Velásquez's photo
1 hour ago
obaid s. liked Hector Velásquez's photo
1 hour ago
Mark Gerrits replied to Dawn's discussion For Sale-- Bean to Bar Chocolate Equipment in the group Classifieds - For Sale or Wanted
"Hi Dawn, is the Savage Brother still available?  is it 110 or 220V?  thanks."
2 hours ago
Anthony Appiah left a comment for Juan Carlos
"Hello Dear,Is a pleasure talking with you, how is everything with you?I am Anthony Appiah. I picked interest on you after going through your shortprofile and deemed it necessary to write you immediately. I have somethingvery vital to disclose to…"
3 hours ago
Anthony Appiah left a comment for clair may
"Hello Dear,Is a pleasure talking with you, how is everything with you?I am Anthony Appiah. I picked interest on you after going through your shortprofile and deemed it necessary to write you immediately. I have somethingvery vital to disclose to…"
3 hours ago
Anthony Appiah left a comment for Linda Jean Stephenson
"Hello Dear,Is a pleasure talking with you, how is everything with you?I am Anthony Appiah. I picked interest on you after going through your shortprofile and deemed it necessary to write you immediately. I have somethingvery vital to disclose to…"
3 hours ago
Anthony Appiah left a comment for Arthur Babayan
"Hello Dear,Is a pleasure talking with you, how is everything with you?I am Anthony Appiah. I picked interest on you after going through your shortprofile and deemed it necessary to write you immediately. I have somethingvery vital to disclose to…"
3 hours ago
Anthony Appiah left a comment for cocoabeans.supplie
"Hello Dear,Is a pleasure talking with you, how is everything with you?I am Anthony Appiah. I picked interest on you after going through your shortprofile and deemed it necessary to write you immediately. I have somethingvery vital to disclose to…"
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Anthony Appiah left a comment for JS
"Hello Dear,Is a pleasure talking with you, how is everything with you?I am Anthony Appiah. I picked interest on you after going through your shortprofile and deemed it necessary to write you immediately. I have somethingvery vital to disclose to…"
3 hours ago
Anthony Appiah left a comment for Jennifer Schmidt
"Hello Dear,Is a pleasure talking with you, how is everything with you?I am Anthony Appiah. I picked interest on you after going through your shortprofile and deemed it necessary to write you immediately. I have somethingvery vital to disclose to…"
3 hours ago
CEP MOULDS posted photos
7 hours ago
CEP MOULDS posted a status
"CEP is busy sending out chocolate moulds"
7 hours ago
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @standardcocoa @Heritage_Radio @yvordewalapulu

The DiscoverChoc Daily

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The DiscoverChoc Daily, by Clay Gordon: updated automatically with a curated selection of articles, blog posts, videos and photos.

Facebook8 hours ago · Reply
Daniel Stein replied to Don Bankler's discussion FOR SALE : Extruder for Sale: 1-1/2" with knife cutter. in the group Classifieds - For Sale or Wanted
"Hi Don, I may be interested. Please send pictures to danielstein03@gmail.com Thanks Dan"
9 hours ago
Profile IconDaniel Stein and Van Glass joined Clay Gordon's group
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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
9 hours ago
 

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Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife when you purchase products from the following companies:

FBM (tempering machines, dropping machines, and the Kleego line)
Pietro Berto (stone 2- and 3-roll mills from Italy)
Delani Trading
(small universals and pre-grinders)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
Tomric (Selmi tempering machines and more)
Truffly Made (silicon molds for ganaches, caramels, and more)
Amano Chocolate (bulk chocolate for chefs)

Visit the main Shop page.

Forum

Cocoatown Melanger Belt Change

Started by Katherine Botelho in Tech Help. Last reply by Chocolate Lover 13 hours ago. 21 Replies

It's time for my first belt change on my Cocoatown Melanger. Inno Concepts tells me that I shouldn't attempt this myself, and that the motor "may" need to be removed in order to change the belt. Has anyone on this forum done this themselves? I'm a…Continue

Dried and quality cocoa beans for sale

Started by cocoabeans.supplie in News 19 hours ago. 0 Replies

Standard Grade A cocoa beans Description/ Specification of our COCOA BEANS 1. TECHNICAL CHARACTERISTICS OF OUR COCOA BEANS: Commodity Name: Mature Cocoa Beans – Sierra Leone Origin. Presentation: Dried and Fermented. c.Quality classification:…Continue

Tags: beans, cocoa

Making Milk Chocolate

Started by Thomas Forbes in Micro-Batch "Homebrew" Chocolate. Last reply by Jack Meyer yesterday. 15 Replies

After making dark chocolate for a couple of years, I have ventured off into the world of making milk chocolate.  The first batch ended up being a dark milk and came out fairly nice.  I used 42% liquor, 7% butter, 27% sugar and 24% milk powder. …Continue

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Tech Help. Last reply by Sarah Hart yesterday. 5 Replies

Selling our Mol d'Art machine- great for making truffles, or anything with inclusions! Easy to clean and reliable, handles our high viscosity chocolate beautifully. Tempers through ambient air temperature, easy to accelerate with a fan. Please…Continue

Toak Chocolate - $260 per 50 gram bar

Started by Scott in Uncategorized. Last reply by Gap on Tuesday. 2 Replies

Clay called for the $100 chocolate bar.  The good folks behind Toak Chocolate answered the call with enthusiasm.  Rare and secret Ecuadorian cacao, so delicately flavored that one must handle…Continue

Butter & Ganache

Started by Daniela Vasquez in Tech Help on Monday. 0 Replies

Does anyone know the difference it makes in a ganache when the butter is added melted, creamed or solid? Or when there is none? Is there a difference in shelf life? I'm refering to a cream-based ganache, where there is an emulsion with milk fat…Continue

Tags: emulsion, milkfat, ganache, butter

Francois Pralus

Started by Ian Horvath in Tips, Tricks, and Techniques. Last reply by Ian Horvath on Monday. 3 Replies

So searching around the internet and came across this interesting quote on Francois' website: François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the right flavour before he starts to manufacture: "I…Continue

Chocolate Vendors

Started by Keti in Uncategorized on Sunday. 0 Replies

Hello Everyone, I have been in the chocolate business for about a year now and have been looking for appropriate as well as affordable vendors to work with. I don't know if this is my inability to find great vendors or they are really hard to find.…Continue

Contact Samuel Von Rutte

Started by Cat Ankerson in Uncategorized on Sunday. 0 Replies

Hi does anyone have a contact email for Samuel Von Rutte in Evuador or does anyone know if it is possible to visit his Hacienda Limon?

Commercial chocolate-making kitchen for rent in Salt Lake City Utah

Started by Melanie in Tasting Notes on Saturday. 0 Replies

I have a commercial kitchen with space available for one interested in chocolate/candy making, and gluten-free baking in Salt Lake City, UT.  The kitchen has a 240 lb Hilliard tempering machine with 6" enrober, a 10 lb Little Dipper tempering…Continue

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 - 85%

Posted by Landen Zernickow on October 20, 2014 at 9:00pm 0 Comments

Last week, we finished another batch of delicious chocolate. This time, we tried four distinctly new ideas: a new roasting profile, a higher percentage cocoa, a longer refining time, and finally, a different temperature range for tempering. And the result? Smooth deliciousness!

Roasting

Rather than our typical 400 degree hit, followed by 15-20 minutes at 250, we tried a roasting profile inspired by some comments …

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which oil based essence and color in best in india?

Posted by Aarti on October 17, 2014 at 3:25am 0 Comments

which oil based essence and color in best in india?

Chocolate with grains

Posted by Predrag Miladinovic on October 13, 2014 at 5:23pm 0 Comments

In 2004 I started making bars with rice, millet, kamut and quinoa puffs. I'd like to expand the line to goji berry and other dry fruit. I used to make them manually, but now I am preparing to introduce a depositor. In the picture old labels are shown, which will be…

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Dedicated to Mountains

Posted by Predrag Miladinovic on October 13, 2014 at 5:00pm 1 Comment

As an old mountain climber, I will name my 40 and 100g bars after famous mountain…

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Root Chocolate - Where do Cacao Farmers Come In?

Posted by Landen Zernickow on October 9, 2014 at 6:26pm 2 Comments

Shout outs to SPAGnVOLA and Askinosie in today's Root Chocolate post...

Most chocolate consumers don’t consider where their chocolate is coming from. Those of you reading this blog are already ahead of your peers, because you’re educating yourself about the process, about what it takes to bring those tasty bars of chocolate to your tongue.

Even then, the majority of what I’ve covered so far involves the processing end of chocolate, once it’s considered cocoa. However,…

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Root Chocolate - Advice from experts

Posted by Landen Zernickow on October 7, 2014 at 12:39am 0 Comments

Recently, I had the opportunity to speak with two true chocolate experts. The first was Chloe Doutre-Roussel, author of The Chocolate Connoisseur. We sat at Dandelion in San Francisco, where she was doing a book signing on her way up to the Northwest Chocolate…

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