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

Larry added a discussion to the group Startup Central
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Help with my (new to me) JKV 30 & Enobing Belt

Hi and thanks for taking a few minutes to lend a hand.I bought a pair of JKV 30s and the 180mm enrobing belt this. They are 1987 models, so they've been around awhile.I have them cleaned up and as I'm testing the machine there are four things that I'm trying to figure out.1. Before putting chocolate in the machine I added a few gallons of water to test the heating. Where the water was in the tank was fine it heated nicely. However the top of the machine and the sloped side got VERY hot. I…See More
1 hour ago
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The DiscoverChoc Daily is out! http://t.co/CRxsOdlXrc Stories via @Compartes @standardcocoa @LCDelaviuda

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.

Facebook9 hours ago · Reply
Devin Laura Giles posted a photo
11 hours ago
Devin Laura Giles updated their profile
11 hours ago
Jason Walter replied to Jason Walter's discussion Adjusting the process for flavors in the group The Science of Chocolate
"I left out that I purchased it second hand.That removes the last option although I wondered if the 2 stones rubbing together every made any stone dust & how that would effect the end product. Now I know. I have another supply of beans from a…"
12 hours ago
David Menkes replied to Jason Walter's discussion Adjusting the process for flavors in the group The Science of Chocolate
"Couple possibilities: * Beans are underfermented (can give a metallic finish) * Could be over or under roasted * Could have stone residue in your new grinder (try running another batch through with the same roast)"
12 hours ago
Jason Walter replied to Jason Walter's discussion Adjusting the process for flavors in the group The Science of Chocolate
"I used a behmor 1600. Set it for 1 lb 18 mins but started cooling at 16 1/2 mins when it tarting popping. It was my first time roasting cocoa"
13 hours ago
Laura Oudinot updated their profile
14 hours ago
Chocolique - Australia updated their profile
17 hours ago
Chocolique - Australia posted a discussion

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

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 day?   I know that both machines have a different way of tempering the chocolate.  I understand that, with the FBM Proxima you will get the best temper when the machine is fully loaded.   My second question is about the possibility to use one machine…See More
17 hours ago
David Menkes replied to Jason Walter's discussion Adjusting the process for flavors in the group The Science of Chocolate
"And what kind of roast did you do?"
17 hours ago
Jason Walter replied to Jason Walter's discussion Adjusting the process for flavors in the group The Science of Chocolate
"Trinity Rio from costa"
17 hours ago
David Menkes replied to Jason Walter's discussion Adjusting the process for flavors in the group The Science of Chocolate
"What beans did you use?"
18 hours ago
Jason Walter replied to Jason Walter's discussion Adjusting the process for flavors in the group The Science of Chocolate
"I had just recently purchased the equipment so I cleaned it really well before use. including steam cleaning. I conched for 36 hours. The flavor notes were there when I started the melanger & diminished over time. I don't know if they were…"
18 hours ago
Erin added a discussion to the group Classifieds - For Sale or Wanted
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Wanted a Hot Chocolate Dispenser

Hi, I'm looking to buy (or rent, since I only need it for one day) a hot chocolate dispenser like one of these:http://www.vmaxgroup.com/hot-chocolate-machine/Could you please let me know what you are asking for the machine and how soon you could get it shipped out to Seattle?Thank you! See More
18 hours ago
Daniel Haran replied to Jason Walter's discussion Adjusting the process for flavors in the group The Science of Chocolate
"Did you clean the conche before this recipe? You may have residue left. As for the ingredients, I don't use lecithin or vanilla but both those amounts sound really high. How long did you conche for? Was the metallic taste there at the…"
18 hours ago
Jason Walter added a discussion to the group The Science of Chocolate
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Adjusting the process for flavors

I created my first batch using 70% cacao, 28% sugar, 1.5 Vanilla & .5 LecithinThe result is good for my first attempt, however tit builds up to a metallic taste.I want to try to adjust that out. Any suggestions? I was thinking I should roast longer. I roasted for 16 minutes 2.5lbs. I stopped once I started hearing the popping. See More
19 hours ago
Jason Walter joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
19 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. The total weight of all pieces is 57 lbs."
23 hours ago
Adeir Boida de Andrade replied to Judy Hinrichs's discussion Storing Cocoa beans in the group Home Brew Chocolate
"Judy,This is an excellent question. I am a cocoa farmer in Brazil, and I'm using hermetics plastic bags (Cocoom model), from the company's Grain Pro. See www.grainpro.comWithout oxygen, the insects die, the humidity and the characteristics…"
yesterday
 

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Forum

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

Started by Chocolique - Australia in Opinion 17 hours ago. 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 yesterday. 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 yesterday. 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

Couverture suitable for India climate

Started by Arti Jain in Tasting Notes on Wednesday. 0 Replies

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

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 on Tuesday. 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 on Tuesday. 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 on Monday. 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 on Monday. 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 on Sunday. 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

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 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 …

Continue

Root Chocolate - chocolate certifications and labels

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

"Organic"



"Local"





"Single Origin"





"Fair Trade"





"Rainforest Alliance"





"UTZ"





"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…

Continue

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 …

Continue

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…

Continue

CHOCOLATE FOIL

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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