Since 2008 -- THE on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
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)
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I will be selling my small chocolate business, but I am unsure how to value it. I've read a lot online about selling and valuing businesses, but nothing seems similar enough to what I'm doing to serve as a good guide.For equipment, packaging and…Continue
Warner extruder with 1-1/2 opening and auto knife cutter. Good for batch production on a variety of centers.Variable speed knife cutter to adjust size of portion.$650.00 OBO + Creating $55.00 extra or pick up in Texas.Continue
Hi I am looking for a chocolate dipping set and some cocoa butter to produce my own candy bars.thanks I am currently doing chocolate for cancer charity work and am in,desperate,need of these items.
I have connected my new Selmi One tempering machine and was able to prewarm but when I push the stirring button the paddle runs for 10 seconds and the button turns red and the paddle stops.If I push the reset button the paddle can be turned on but…Continue
Dear chocolatiers, Im Erika Reich and I have my small chocolate manufacture in Iran (Tehran), which I started a year ago. There are some ingredients (for ganache making) which is difficult to find here. Like rich cream. The fat contant of the creams…Continue
Hi I'm starting a small home business and would like to by a good used tempering machine! Not looking for any particular kind just a good one to start. Any recommendations are accepted.ThanksContinue
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.
“You never know when a small decision will have a profound impact on your life.” – Clay Gordon, the world’s first international chocolate critic
Read more on today's blog post, part one of a two-part series with The Chocolate Life's own Clay Gordon!
Chocolate and cherry is always a delicious combination, and this recipe is no exception. These 'cup-pakens' have mini cherry pies hidden inside of moist chocolate cupcakes. Best of all, they are topped with a rich, real-cream chocolate ganache. Try it! I guarantee you will impress all…Continue
A new post is up about our new melanger and our biggest batch yet! Check it out at the address below:
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!
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: http://ultimatelychocolatecakes.blogspot.ca/2014/08/flourless-white-chocolate-cake-with.html I'd love to see your flourless chocolate cake…Continue
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: http://www.ultimatechocolateblog.blogspot.ca/2014/08/whats-your-favourite-85-chocolate-bar.html