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

Chocolique - Australia replied to Arti Jain's discussion Couverture suitable for India climate
"Hi, I think that there is no such thing as chocolate that is weather (heat) resistant.  Couverture chocolate is a quality chocolate which is high in cacao butter.  Cacao butter melts just under body temperature.  That is one of…"
1 hour ago
Paul replied to George Trejo's discussion Pavoni Double Guitar- $1,850 shipped in the group Classifieds - For Sale or Wanted
"I've tried emailing you, but I don't know if you're receiving them."
2 hours ago
Profile IconIrina Lindem Saltes, Eduardo Alemany, Virginia phillips and 16 more joined The Chocolate Life
3 hours ago
Chocolique - Australia replied to Thea Spencer's discussion For Sale - Prefamac 30 kg Batch Tempering Machine in NSW Australia in the group Classifieds - For Sale or Wanted
"Hi, I am interested in the machine.  I am in Aldinga Beach, SA, I will give you a call today. Cheers ph0403686414"
3 hours ago
Chocolique - Australia 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
Carol added a discussion to the group Classifieds - For Sale or Wanted

Christmas Cocolate Lollipop Molds (plastic)

10 Santa lollipop molds $10 (shipping included) 12 Large Snowflake lollipop molds. $12 (shipping included) 3 Snowman lollipop molds $3 (shipping included) 2 Christmas tree lollipop molds $3 (shipping included) Buy them all for $23For ease of purchase here is the ebay listing: More
4 hours ago
John Duxbury replied to John Duxbury's discussion For Sale: Martellato Guitar Cutter in the group Classifieds - For Sale or Wanted
"Hello Alek.  I've attached 2 photos that show how the frames are attached to the base.  With the quick release pin (the one that's missing), you push on a release button and pull the pin out of the frame.  The way I have it…"
6 hours ago
Alek Dabo replied to John Duxbury's discussion For Sale: Martellato Guitar Cutter in the group Classifieds - For Sale or Wanted
"Hi John, Sorry, I was traveling. Back home now. I've just checked on USPS Click & Ship and the shipping will be $ 67. The frame that is fully wired, is it the narrow one (2cm approx.) ? Can you explain "The quick-change pin is missing…"
8 hours ago
José Crespo joined Clay Gordon's group


The purpose of this group is to provide a place for ChocolateLife members to share their efforts in creating machines and gadgets - from winnowers to melters and more.See More
12 hours ago
bahira Hossam galal posted photos
13 hours ago
Profile IconTheChocolateLife via Facebook

The DiscoverChoc Daily is out! Stories via @myselfglyn @aerbook @ChefTariqHanna - we are facing an outage!

Facebook17 hours ago · Reply
mariano garcia replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"good thank you to all the truth that is an interesting topic that many should be happening, should create a tempering he managed to cool the chocolate to the desired point! I'm thinking maybe I can turn on the air conditioning below the marble…"
22 hours ago
Mark Allan replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Yes, if you have a means, just run the A/C when you are molding chocolates. Failing that, look at some of the Fat Daddio polycarbonate molds available. You can put those in the freezer and wait until they are solid, They come out with a superb shine…"
22 hours ago
Mark Allan replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"I live in Honduras where it is not necessary to show nutrition information on candy. I do use Open Office quite a bit for other things though. I use it to calculate cocoa butter percent based on my ingredients, as well as percent dark. I use it…"
22 hours ago
Kathryn James replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"If you want to avoid doing it manually, take a look at the recipe calculator on SparkRecipes"
22 hours ago
Jonathan Edelson replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"The chocovision cools the chocolate by blowing ambient air on the spinning bowl.  I don't think its automated tempering would work very well with warm ambient air. The machine might be useful as a tool for mixing the chocolate while you…"
22 hours ago
Anjali Gupta replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Dear Mariano, I would look at putting in air-conditioning. It will increase your productivity, reduce your rejects. You have to build in these costs into your selling price.  For chocolate bars, you definitely want a good temper. Good…"
22 hours ago
mariano garcia replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Hi Anjali, again thank you very much for your comments. Then with what you tell me I can not use a tempering of chocovision? this if it is difficult. I want to do less sophisticated products such as chocolate bars. I am opening a local but very…"
22 hours ago
Jack Meyer liked Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale?
23 hours ago
Anjali Gupta replied to mariano garcia's discussion temper environments 30 C? in the group Startup Central
"Hi Mariano, A Chocovision machine would help, but even the machine presumes a certain temperature in the room. I think using cold chocolate is a good idea. Also, keep your room as cool as you can. When I said what kind of chocolate products I meant…"
23 hours ago

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Support TheChocolateLife when you purchase products from the following companies:

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(small universals and pre-grinders)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
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Amano Chocolate (bulk chocolate for chefs)

Visit the main Shop page.


Couverture suitable for India climate

Started by Arti Jain in Tasting Notes. Last reply by Chocolique - Australia 1 hour ago. 1 Reply

Hi,Please help me in understanding  wheather couverture chocolate is suitable for Indian climate ?When it will be sent across at various places through courier will it be able to withstand the Indian heat ?What should be done to avoid any sort of…Continue

Continous machine FBM - Selmi : quality temper + one machine for all colours?

Started by Chocolique - Australia in Opinion on Friday. 0 Replies

I am looking to buy an automatic tempering machine.  Does anyone have experience with a FBM Proxima or Selmi plus ex?  I am particularly interested to know how well tempered the chocolate is that comes out and does this quality remains the same all…Continue

Tags: machine, tempering, continous

Samoa: the Chocolate Treasure Island of the Pacific

Started by Howard & Hanna Frederick in Travels & Adventures on Friday. 0 Replies

Have finally had time to start a open-to-the-public Pinterest board about Samoan cocoa. Did you know that Robert Louis Stevenson wrote ‘Treasure Island’ while he was in Samoa. That’s why we call Samoa the ‘…Continue

Tags: robert, louis, stevenson, island, treasure

Chocolate packagings manufacturers in Florida

Started by Dorottya Udvardy in Tasting Notes on Friday. 0 Replies

Hi there choco fansI need help finding packaging manufacturers in Florida, a printing house for the chocolate wrapping and a good display printing company or all in one, that would be the best solution actually.Google doesn't seem to be enough,…Continue

Difficulty tempering my own chocolate in Chocovision Revolation x3210

Started by kyle wilson in Micro-Batch "Homebrew" Chocolate. Last reply by kyle wilson on Wednesday. 2 Replies

Hey,I am a new member to this site hoping someone may be able to help me with tempering my chocolate, I roast myself.I am able to temper it perfectly by hand, but for some reason I can't seem to get it right with the chocovision machine. The…Continue

Any recipe for hot thick chocolate preparation to be used in a chocolate machine at a market stall?

Started by Porfyra in Recipes. Last reply by Dan Lantonio Nov 18. 1 Reply

Hi all, I 've seen a similar post in this forum but it didn't quite answer my question so I would appreciate any advice from you. We are planning to have a stand at a market selling thick hot chocolate using our new machine (Camurri). The issue is…Continue

Fbm Prima

Started by Calum in Tech Help. Last reply by Calum Nov 18. 4 Replies

Hi folks,I have been offered an ex display Prima and enrober attachment at a reasonable price.The machine has less than 5 hours working time so it's essentially new. This would be our first continuous temperer and enrober, we currently have the old…Continue

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help. Last reply by Evan Langendorf Nov 17. 8 Replies

Hello Chocolatelifers!We have now been working with the cocoatown unit for about 8 months and as production increased we have recently run into some problems. I am wondering if these are common and if they have been experienced by anyone else or if…Continue

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

Started by Clay Gordon in Opinion. Last reply by Annmarie Kostyk Nov 17. 85 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

praline finish

Started by Alan Caldwell in Tips, Tricks, and Techniques Nov 16. 0 Replies

attached are 2 photosIm getting some real nice sheen on the praline, but theres also swirlwhat causes the swirl?any help appreciatedcheersalan Continue


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 - Chocolate Factory

Posted by Landen Zernickow on November 18, 2014 at 7:18pm 0 Comments

Ever wonder what the Root Chocolate Factory looks like? Check it out!

It’s been about 8 months since we starting playing around with chocolate. And in that time, we’ve collected quite a bit of equipment, tools, and ingredients that now fill an entire area of our apartment. We like to call that area our Chocolate Factory.

We started with just a bag of cocoa beans from the …


Root Chocolate - chocolate certifications and labels

Posted by Landen Zernickow on November 14, 2014 at 12:48am 0 Comments



"Single Origin"

"Fair Trade"

"Rainforest Alliance"


"Direct Trade"

What do these all mean and which ones should you pay attention to when you're choosing your chocolate? Good question! Some relate to labor practices, others relate to the environmental circumstances surrounding the farming.

Here at Root Chocolate, we've discussed where cacao farmers fit… Continue

Root Chocolate - Venezuelan Batch & Bloom Challenge

Posted by Landen Zernickow on November 7, 2014 at 12:23pm 0 Comments

Last week, we made a batch of chocolate from some very special beans. They are Carupano Corona from Venezuela, 2014. The Chocolate Alchemist describes them as “Criollo/Trinitario with clove and soft fruity high notes and very low bitterness.”

And the exciting part – John Nanci roasted them right there in his workshop with us watching (and smelling) on! In his homemade roaster with temperature gauges inside the drum roaster and in the oven itself, these beans smelled amazing. I’ll…


Root Chocolate - New Ingredients

Posted by Landen Zernickow on November 3, 2014 at 7:42pm 0 Comments

One of the areas of innovation in chocolate where we have not yet ventured is that of ingredients. Well, that’s not totally true… When we first started out, we tried a bacon batch, but we added way too much bacon. Another time, we tried a salted chocolate batch, but we added way too much salt. (Noticing a trend?) We’ve strayed away from new ingredients since then.

However, our visit to John Nanci in …


Healthy Halloween with Root Chocolate

Posted by Landen Zernickow on October 31, 2014 at 6:45pm 0 Comments

Happy Halloween!

You may expect a rant about Halloween chocolate or a self-righteous monograph about how I don’t eat junk candy. But, to be honest, I love candy corn and Swedish fish and even Milky Way bars! We don’t eat too many sweets, but every once in a while, the candies from my childhood provide that comfort of sugary deliciousness.

Our apartment complex didn’t get any trick-or-treaters last year, so we don’t expect many (if at all) this year either. Still, we have our…



Posted by Alufoil Products Pvt Ltd. on October 31, 2014 at 3:25am 0 Comments

We supply to many multinational chocolate companies, as well as to a number of independent manufacturers all over the world.

Our company's policy assures high quality products at competitive prices…


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