Since 2008 -- THE on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
#Innovation -- #Top10 #Global #Trends in #Chocolate #Confectionery: http://t.co/8qHOPGdhVv H/T @MarouChocolate Do you agree?
The 10 key trends seen in the global chocolate confectionery industry, including innovations around flavor and form, as well as explorations into ways to extend sharing opportunities.
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)
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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
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
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
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
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
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
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
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
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
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.]
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 …Continue
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…Continue
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 …Continue