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

Francine Satriale added 2 discussions to the group Classifieds - For Sale or Wanted
28 minutes ago
Binary Recording Studio commented on Binary Recording Studio's photo
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"Bean to Bar, a film about artisan chocolate screening Oct 4th at the Deconstructing Dinner film festival, Nelson BC. http://filmfest.deconstructingdinner.com/?page_id=18"
46 minutes ago
Binary Recording Studio posted a photo
49 minutes ago
Donny Gagliardi posted a discussion

Roaster review

Hi there,I am looking into some small scale home roasting roaster options.  I've narrowed it down to about 3: Behemor 1600, CocoaT Junior Roaster from Cocoa Town, or a stainless steel drum (RKdrums) hooked up to a rotisserie on my BBQ.From what I've read, the Behemor is decent and not without its quirks, and only roasts about a lb max.  $299 Reasonable price for the beginner.The CocoaT Junior Roaster seems like a great option.  4-6 lbs at a time, beans rotate slowly in a stainless steel drum…See More
58 minutes ago
Daniel Herskovic replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Thanks Al! I think your summary is excellent ! I am definitely experiencing enrober envy at the moment! I would love to see the Sollich in action. I wonder how the LCM machines would compare?  Perhaps they would be like…"
1 hour ago
Jim Greenberg and Peter hooper are now friends
3 hours ago
Sebastian replied to Matt's discussion Need some advice on milk chocolate...
"You'll never achieve 25% fat in a spectra - so plan on a recipe of 35% total fat.  Assume your liquor is 50% fat.  For ease of sourcing, just use whole milk powder and assume it's fat content is 26%. Part of learning how to make…"
5 hours ago
Al Garnsworthy replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Daniel, The machine I had didn't have a heated blower, so I don't know how much of a difference it would have made. For me, having gone from the wheel machine to a continuous tempering machine, I have just felt like the continuous…"
8 hours ago
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @JanineJust @Firebase @autkast

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.

Facebook10 hours ago · Reply
Matt posted a discussion

Need some advice on milk chocolate...

Hello All, This is my first blog post so I figured I would give you all a little introduction. I am 27 years old living in the greater Los Angeles area and recently taken on the challenge of learning how to make great chocolate. Currently I am reading, "The Science of Chocolate" by: Stephen T Beckett. And although it has been very informative and I have no complaints about it, its been difficult not to have someone to bounce off questions I have. So, with all that being said, I'll start to get…See More
12 hours ago
Daniel Herskovic replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Al, I completely respect your point of view. For me, managing the chocolate has not been too much of an issue on a wheel machine because I have the option of heated air in the blower. If the chocolate begins to get too cool or thick I will simply…"
13 hours ago
Penelope S. Caldwell replied to jhon's discussion New to chocolate in the group Startup Central
"i have started a new business from my home. making chocolate candy, teaching poor children living in mexico to learn a business so they can take care of themselves. chocolate is my hook to teach all aspects of a business. my question is...pricing,…"
13 hours ago
Profile IconPenelope S. Caldwell and jhon joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
14 hours ago
Nicholas Agro replied to Sheila Marie Poklemba's discussion FOR SALE : 2 YR OLD PERFECT EQUIPMENTS MINI ENROBER in the group Classifieds - For Sale or Wanted
"im interested please contact me "
14 hours ago
Donna Slepicka joined Clay Gordon's group
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DIY

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
15 hours ago
Scott Querry joined Clay Gordon's group
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International Chocolate Awards

The International Chocolate Awards  highlights excellence in fine chocolate to consumers by awarding prizes for plain/origin bars, flavoured bars, filled chocolates (bonbons, pralines, ganaches) and spreads in national and regional rounds, culminating in our yearly World Final.Competitions are held in an expanding range of countries and World regions, including Scandinavia, Italy, European Semi-final, Canada, Germany/Austria/Switzerland and in the USA for the Americas.The Awards are overseen by…See More
15 hours ago
Donna Slepicka updated their profile
15 hours ago
jhon and Piper Niemann are now friends
17 hours ago
jhon added a discussion to the group Startup Central
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New to chocolate

I manage a marijuana edible company in Boulder CO. I am looking to get into the chocolate life and create some bar chocolates. I am trying to set a plan and see how much money is required to start producing chocolates in a small scale. I plan on only making bars. So far this is the list of the most important things I think I will need. Any input and information will be greatly appreciated. Revolation X3210Polycarbonate molds Vibrating table (…See More
17 hours ago
Sheila Marie Poklemba added a discussion to the group Classifieds - For Sale or Wanted
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FOR SALE : 2 YR OLD PERFECT EQUIPMENTS MINI ENROBER

2 year old Perfect Equipments Mini Enrober. Email sweetiepiescandy@gmail.com for pricing.See More
18 hours ago
 

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Amano Chocolate (bulk chocolate for chefs)

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Forum

Roaster review

Started by Donny Gagliardi in Tech Help 58 minutes ago. 0 Replies

Hi there,I am looking into some small scale home roasting roaster options.  I've narrowed it down to about 3: Behemor 1600, CocoaT Junior Roaster from Cocoa Town, or a stainless steel drum (RKdrums) hooked up to a rotisserie on my BBQ.From what I've…Continue

Tempering & enrobing system advice

Started by Dirke Botsford in Opinion. Last reply by Daniel Herskovic 1 hour ago. 15 Replies

Currently looking for a tempering system with the idea of having an enrobing line to attach to it later down the road. I was looking at the Chocovision 3z as I like their equipment and their support is first class but they are still working on an…Continue

Need some advice on milk chocolate...

Started by Matt in Tasting Notes. Last reply by Sebastian 5 hours ago. 1 Reply

Hello All, This is my first blog post so I figured I would give you all a little introduction. I am 27 years old living in the greater Los Angeles area and recently taken on the challenge of learning how to make great chocolate. Currently I am…Continue

Research on Chocolate - I want to speak to 100 chocolate lovers. Any idea how?

Started by Bryan Shah in Uncategorized 23 hours ago. 0 Replies

Hi guys,I'm a new member of this community. Great website. I look forward to visiting and contributing to this community. I'm studying a Marketing course at the university and my research topic is on what makes people love chocolate and how the…Continue

Display cases

Started by Amber B. in Opinion. Last reply by david ghobril yesterday. 18 Replies

Refrigeration vs. non-refrigerated?Hello everyone. My name is Amber and I've been surfing The Chocolate Life and gleaning all sorts of wisdom and for that I thank you. You are all very kind-hearted and helpful...not to mention extremely…Continue

Tags: cases?, Display

Cleaning Molds

Started by Matt Carter in Tips, Tricks, and Techniques. Last reply by david ghobril yesterday. 10 Replies

Suddenly my health department wants me to clean and sanitize all my molds between uses.Do you guys do that?Does anyone know of any regulations from any health department anywhere that covers cleaning chocolate molds?We have in the past cleaned them…Continue

Cleaning Chocolate Molds

Started by Christina Durta in Tech Help. Last reply by david ghobril yesterday. 80 Replies

I just made a batch of chocolates that taste great, but have bloom.  I am suspecting the problem is the molds were not properly cleaned as there was no bloom on the chocolate on the bottom of the chocolates.  I have had similiar problems before.Does…Continue

chocolate brand to choose, pricing vs taste

Started by Susie in Opinion. Last reply by MRA yesterday. 3 Replies

I am deciding which chocolate to bring in..Callebaut 823NV milk (more expensive) or Van LeerBel Lactee Milk.Callebaut 70-30-38NV (more expensive) or Van Leer Bel Noir 73% DarkCan general public really tell one is better than the other?Continue

praline paste storage

Started by Andrea Bauer in Tasting Notes. Last reply by Gap on Saturday. 5 Replies

Hi,I made praline paste today for a specific recipe and have some extra.  How do I store it?  Room temperature? Fridge? Freezer? Thanks,Andrea Continue

Praline fillings

Started by Hilmir Kolbeins in Recipes. Last reply by Goran Vjestica on Friday. 13 Replies

HI, again I´m searching for some help. I´m trying to prefect a methood of making a filling that´s made of Glucose and sugar with added flavor. So I can make a filling for praline.Does any one have a recipes they want to share with me.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 30-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 Texture

Posted by Landen Zernickow on September 22, 2014 at 4:35pm 0 Comments

At Root Chocolate, we've learned a lot since our first batch of chocolate and are starting to churn out more professional chocolate. However, we love the accessibility of our first recipe and its simplicity. Learn more about the biggest difference between our first and most recent batch, and what we have to say about keeping chocolate-making accessible!

http://rootchocolate.com/2014/09/22/chocolate_texture/

Root Chocolate - Slow Food

Posted by Landen Zernickow on September 18, 2014 at 5:16pm 0 Comments

A better, cleaner and fairer world begins with what we put on our plates – and our daily choices determine the future of the environment, economy and society. – Slow Food USA

This is so relevant to those of us who make chocolate at home and who take the time to create chocolate from the bean. Read more on the blog:…

Continue

A visit with local chocolate makers

Posted by Landen Zernickow on September 15, 2014 at 6:46pm 0 Comments

Richard and I took our Root Chocolate selves over to visit another couple of local chocolate makers and we are so honored to count David and Leslie among our new chocolate - making community now! Learn more here:

http://rootchocolate.com/2014/09/15/arete/

Siriana Cacao

Posted by Landen Zernickow on September 11, 2014 at 3:53pm 0 Comments

Read about our experience making chocolate with Siriana Cacao today on the blog: 

http://rootchocolate.com/2014/09/11/siriana_cacao/

Thanks, Piper!

Supply chain and chocolate

Posted by Landen Zernickow on September 8, 2014 at 6:36pm 1 Comment

What does supply chain have to do with chocolate? Read more on the blog about my personal connection to supply chain consciousness!

http://rootchocolate.com/2014/09/08/supply_chain/

Tempering and Bloom

Posted by Landen Zernickow on September 4, 2014 at 8:38pm 0 Comments

Check out today's post on our experience with tempering and bloom. This has been one of the most evasive parts of making chocolate and we're looking for advice from the experts. Read about our attempts and let us know what you suggest!

http://rootchocolate.com/2014/09/04/tempering_and_bloom/

 
 
 

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