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

ChocoFiles commented on Vera Hofman's photo

Felchlin grand cru selection

"Thanks for the information, Vera"
1 hour ago
ChocoFiles commented on Vera Hofman's photo

Gardini Trinidad 66%

"Vera, Of course I value your opinion and preferences! You are one of the most experienced chocolate tasters in the entire world!  Seriously. That's not an exaggeration. What are the 4 points on your rating scale?"
1 hour ago
Vera Hofman commented on Vera Hofman's event Origin Chocolate Event in Amsterdam
"Also: Maricel Presilla, Original Beans and Madécasse!"
1 hour ago
Vera Hofman commented on Vera Hofman's photo

Gardini Trinidad 66%

"Hi, Thanks for showing interest in my opinion. Actually I do have a 4 point rating system. But I don't publish it on the internet (at least not yet). And I do have 6 large notebooks full of handwritten comments of every bar I tasted the last…"
1 hour ago
Vera Hofman commented on Vera Hofman's photo

Felchlin grand cru selection

"Hi, I don't think any of the collections I posted are for sale? If you visit Felchlin you will get them as a present :-) But you can contact the distributor in the US and ask? See…"
1 hour ago
Nicole replied to Goran Vjestica's discussion job in confectionery industry
"May I ask where you are, and what your experience is?"
3 hours ago
Goran Vjestica replied to Goran Vjestica's discussion job in confectionery industry
"Dear,I m looking for a job in the confectionery industry. Please If you can help me send  your contact. Thanks a lot!"
4 hours ago
Profile IconLogan Byrd, Miri Bux and Nicholas Agro 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
4 hours ago
Marianna Halassy replied to Marianna Halassy's discussion Wanted: Hilliard's Little Dipper in the group Classifieds - For Sale or Wanted
"Hi Nicholas, I need only one, and this is a bit out of my price range, I'm sorry. I'm looking for one under $500. If you ever consider selling one for this price, please let me know. Thank you so much for contacting me. Marianna "
6 hours ago
Profile IconTheChocolateLife via Facebook

The DiscoverChoc Daily is out! Stories via @ChefTariqHanna @WorldCocoa @elreychocolates

The DiscoverChoc Daily

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

Facebook14 hours ago · Reply
Michael Woloszyn replied to Robyn Dochterman's discussion Polycarbonate molds for sale in the group Classifieds - For Sale or Wanted
"Can you tell me what is left and your price for all the remaining molds?"
19 hours ago
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8. P1050640

Added by Hector Velásquez on August 21, 2014

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9. artisan chocolates

Added by Wesley on August 23, 2014

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10. se

Added by Hector Velásquez on August 21, 2014

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11. s

Added by Hector Velásquez on August 21, 2014

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18. IMG_0817

Added by Wesley on August 23, 2014

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Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife while enjoying discounts on great products:

FBM (tempering machines, dough dropping machines, and the Kleego)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
Truffly Made (silicon molds for ganaches, caramels, and more)
Amano Chocolate (bulk chocolate for chefs)

Visit the main Shop page.


job in confectionery industry

Started by Goran Vjestica in Allow Me to Introduce Myself. Last reply by Nicole 3 hours ago. 5 Replies

Do you say how I can to find a job in confectionery industry, special chocolate industry?Continue

conche machine

Started by mariano garcia in Opinion. Last reply by mariano garcia on Monday. 5 Replies

Hi all,anyone know if this machine is good for conching chocolate?…Continue

Chocolate Academy - Callibaut

Started by Christian Tyler in Chocolate Education on Monday. 0 Replies

Has anyone taken the Chocolate Academy International Chocolate making class from Callebaut?  I am trying to find classes here in Brazil to perfect my chocolate making abilities. Could anyone please give me any feedback about their experience with…Continue

Where to buy chocolate in Europa

Started by Bjarne Bremholm in Tasting Notes on Sunday. 0 Replies

It is very expencive to buy chocolate in Denmark.Idears are welcome :-)Bjarne - living in the suburbn of Copenhagen.Continue

How can I sell chocolate online?

Started by Tet Kay in Tech Help. Last reply by Michael Arnovitz on Sunday. 5 Replies

Hi, newbie chocolate maker here. I have been making chocolate quite some time now for close friends and international business. I would like to take my chocolates online but find information regarding this really hard to find.Not sure if there's a…Continue

Alternative sugars used?

Started by Sandy Phillips in Tech Help. Last reply by Ernesto Bugarin Pantua Jr. on Saturday. 5 Replies

Hi everyone,We have been asked many times to make a chocolate that diabetics can have, and I understand beet sugar works well for that purpose.  Has anyone here tried using beet sugar in their chocolate?  Or have you tried coconut sugar as well?…Continue

What the Chocolate Industry Needs is A $100 Bar of Chocolate

Started by Clay Gordon in Opinion. Last reply by ChocoFiles on Saturday. 79 Replies

When I was in London a couple of weeks ago speaking at the Academy of Chocolate conference, I had the great privilege of being the last speaker of the day. This enabled me to pay attention to what everybody else was saying and present a summary of…Continue

Revolution (Rev) 3Z Chocolate Tempering Machine Temperer

Started by Christine Doerr in Opinion. Last reply by Skeet on Friday. 4 Replies

Anybody used the Revolution (Rev) 3Z Chocolate Tempering Machine Temperer? If so, did you like it? Thanks! ChristineContinue

Tags: Machine, Temperer, Tempering, Chocolate, (Rev)

Sticking it to the Apple!

Started by Scotty Jackson in Tech Help. Last reply by Scotty Jackson Aug 21. 2 Replies

Hello everyone!  This is my first discussion and I am very excited to be a part of this community!  There is a tool that I have searched high and low for that is used to put sticks in applesI have included an image(…Continue

Tags: Apples!, 'Dem

Need your opion and insight..

Started by Stephane Laviolette in Opinion. Last reply by Stephane Laviolette Aug 21. 4 Replies

Hi, About 6 weeks ago I opened up a chocolate kiosk within a very popular candy store, now what I taught would be smooth sailing has proven to be a real challenge.. I am restricted to 160sq/ft production and retail space.I am offering a bit of…Continue


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.

:: Clay

[Note: PayPal account is in the name of WebWideGuides.]

Blog Posts

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:

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!

Looking forward to your advice!


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:  I'd love to see your flourless chocolate cake…


What's your favourite 85%

Posted by Lisabeth Flanagan on August 21, 2014 at 8:17am 0 Comments

I have tried all the commercial brands and some craft brands....but what are your favourite craft, bean-to-bar 85% dark chocolate bars?  Please tell me in the comments section on my blog page:

Health Benefits of Dark Chocolates

Posted by Freddy Falck on August 19, 2014 at 4:00pm 0 Comments

Dark chocolate is probably one food that is not only sinfully delicious but nutritious at the same time. Dark chocolate is loaded with antioxidants and contains a good amount of soluble fiber and essential minerals. A 100 gram bar of dark chocolate contains 70-85% of cocoa extract. If you further breakdown the contents, you get fiber, iron, magnesium, copper and manganese, potassium, phosphorus, zinc and selenium. Of course, we can’t afford to forget that it also contains a considerable…


Transgenic theobroma cacao

Posted by José Crespo on August 17, 2014 at 5:30pm 0 Comments

Reading some papers about cacao propagation I stumbled upon a granted patent on embryogenesis procedure on theobroma cacao tree. What I found alarming is that as long as a decade there're methods to introduce external traits to the embryo. Oficially creating a GMO cacao tree.

Here's some extract from the document : 

"A “foreign gene” is intended to mean any gene or polynucleotide not naturally found in cacao. In addition, this technology enables the…


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