The Chocolate Life

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Since 2008 -- THE on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.

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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @ChocMission @Johnny_Iuzzini @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.

Facebook4 hours ago · Reply
PHLChocolate replied to Tony Walter's discussion Hilliard 240lb Temperer and Cooling Cabinet in the group Classifieds - For Sale or Wanted
"Hi Tony, I sent you a message with my email address. Please contact me if this is still available.  Thanks!"
5 hours ago
Valadi Krishnan Jaganathan liked Hector Velásquez's photo
6 hours ago
Valadi Krishnan Jaganathan and Hector Velásquez are now friends
6 hours ago
Justin Schaffer replied to Justin Schaffer's discussion Caramel apple dipper ($300) in the group Classifieds - For Sale or Wanted
"Yes I ship it wherever. Let me know!"
9 hours ago
Justin Schaffer replied to Justin Schaffer's discussion Federal Chocolate Cases-Need to sell- 8 months old ( $8,5000 for the pair ) 50% off in the group Classifieds - For Sale or Wanted
"I would do $5,500 on that case individually. Let me know and i can send you more pictures.  "
9 hours ago
Gap replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"Answered my own question. The photo on the Toak website at the bottom of this page says 50g http://toakchocolate.com/tasting/the-wine-analogy/ "
10 hours ago
Gap replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"The (second) article you link to says a 50 ounce bar but it looks a little small for that in the photos. Undeniably expensive either way, but I was wondering if you had tracked down something else which indicated to you the bar was 50g?"
10 hours ago
Katherine Gandy replied to Harald's discussion Wanted Tempering Machine, Winnower and Cracker. in the group Classifieds - For Sale or Wanted
"Hey, I'm trying to get a handle on what prices usually are for the very small-scale tempering machines-- how much are you selling yours for & what else can you tell me about it? My email is simplycacaonc@gmail.com"
11 hours ago
Profile IconKatherine Gandy and Harald joined Clay Gordon's group
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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
11 hours ago
Harald replied to Harald's discussion Wanted Tempering Machine, Winnower and Cracker. in the group Classifieds - For Sale or Wanted
"Hey Madeleine sounds great, i sent you an E-mail"
11 hours ago
Sue Tavares 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
12 hours ago
Scott posted a discussion

Toak Chocolate - $260 per 50 gram bar

Clay called for the $100 chocolate bar.  The good folks behind Toak Chocolate answered the call with enthusiasm.  Rare and secret Ecuadorian cacao, so delicately flavored that one must handle it with tweezers made of Spanish elm to avoid commingling its aroma with that of the oils from one's skin. ScottSee More
12 hours ago
Hector Velásquez commented on Vera Hofman's photo
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NEW Original Beans bars

"interesante, cocoa premiun ecuador arriba hecdave123@yahoo.com"
13 hours ago
Madeleine Siegel replied to Harald's discussion Wanted Tempering Machine, Winnower and Cracker. in the group Classifieds - For Sale or Wanted
"I have an Aura. About 18 months old. Where are you located?  Best, Madeleine madeleine@chocolatehollowvt.com"
13 hours ago
Sarah Hart replied to Helen Benton's discussion FOR SALE Mol d'art 50kg chocolate moulding machine in the group Classifieds - For Sale or Wanted
"I'm very interested. Please contact. "
13 hours ago
Harald added a discussion to the group Classifieds - For Sale or Wanted
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Wanted Tempering Machine, Winnower and Cracker.

As i mentioned in the Title :-)I am looking for a used:small scale tempering machine, (Delta, Revolation, Aura etc)A winnowerand a CrackerBestHaraldSee More
13 hours ago
Harald replied to Josh Mohagen's discussion Selmi Plus EX For Sale in the group Classifieds - For Sale or Wanted
"Im interested as well in case you haven't sold it yet"
14 hours ago
Cortland Manik and Sue Tavares are now friends
14 hours ago
Harald replied to Greg Gould's discussion Wanted: Revolation 3210 or Delta in the group Classifieds - For Sale or Wanted
"Hey Corey In case Greg doesn't want it i would be interested"
15 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)
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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.

Forum

Toak Chocolate - $260 per 50 gram bar

Started by Scott in Uncategorized. Last reply by Gap 10 hours ago. 2 Replies

Clay called for the $100 chocolate bar.  The good folks behind Toak Chocolate answered the call with enthusiasm.  Rare and secret Ecuadorian cacao, so delicately flavored that one must handle…Continue

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Tech Help. Last reply by Helen Benton yesterday. 4 Replies

Selling our Mol d'Art machine- great for making truffles, or anything with inclusions! Easy to clean and reliable, handles our high viscosity chocolate beautifully. Tempers through ambient air temperature, easy to accelerate with a fan. Please…Continue

Butter & Ganache

Started by Daniela Vasquez in Tech Help yesterday. 0 Replies

Does anyone know the difference it makes in a ganache when the butter is added melted, creamed or solid? Or when there is none? Is there a difference in shelf life? I'm refering to a cream-based ganache, where there is an emulsion with milk fat…Continue

Tags: emulsion, milkfat, ganache, butter

Francois Pralus

Started by Ian Horvath in Tips, Tricks, and Techniques. Last reply by Ian Horvath yesterday. 3 Replies

So searching around the internet and came across this interesting quote on Francois' website: François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the right flavour before he starts to manufacture: "I…Continue

Chocolate Vendors

Started by Keti in Uncategorized on Sunday. 0 Replies

Hello Everyone, I have been in the chocolate business for about a year now and have been looking for appropriate as well as affordable vendors to work with. I don't know if this is my inability to find great vendors or they are really hard to find.…Continue

Contact Samuel Von Rutte

Started by Cat Ankerson in Uncategorized on Sunday. 0 Replies

Hi does anyone have a contact email for Samuel Von Rutte in Evuador or does anyone know if it is possible to visit his Hacienda Limon?

Commercial chocolate-making kitchen for rent in Salt Lake City Utah

Started by Melanie in Tasting Notes on Saturday. 0 Replies

I have a commercial kitchen with space available for one interested in chocolate/candy making, and gluten-free baking in Salt Lake City, UT.  The kitchen has a 240 lb Hilliard tempering machine with 6" enrober, a 10 lb Little Dipper tempering…Continue

equipment cleaning

Started by Nicole in Tasting Notes on Saturday. 0 Replies

We are going to take some old equipment out of storage to ramp up production.  This is equipment that really hasn't been used since Dad died: Savage (?) mixer, additional stove and kettle, and deep fryer for nuts.  What is everyone's preferred…Continue

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help on Friday. 0 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

Yabisi Kakaw : Helping bring back Puerto Rico's fine cacao production. [Crowd funding]

Started by José Crespo in New Product Press on Friday. 0 Replies

Hello!We've made a new campaign available at Antrocket.com, a local crowdfunding service, and is live today.You can reach it at : …Continue

Tags: aroma, artisan, fino, chocolate, Puerto

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 - 85%

Posted by Landen Zernickow on October 20, 2014 at 9:00pm 0 Comments

Last week, we finished another batch of delicious chocolate. This time, we tried four distinctly new ideas: a new roasting profile, a higher percentage cocoa, a longer refining time, and finally, a different temperature range for tempering. And the result? Smooth deliciousness!

Roasting

Rather than our typical 400 degree hit, followed by 15-20 minutes at 250, we tried a roasting profile inspired by some comments …

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which oil based essence and color in best in india?

Posted by Aarti on October 17, 2014 at 3:25am 0 Comments

which oil based essence and color in best in india?

Chocolate with grains

Posted by Predrag Miladinovic on October 13, 2014 at 5:23pm 0 Comments

In 2004 I started making bars with rice, millet, kamut and quinoa puffs. I'd like to expand the line to goji berry and other dry fruit. I used to make them manually, but now I am preparing to introduce a depositor. In the picture old labels are shown, which will be…

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Dedicated to Mountains

Posted by Predrag Miladinovic on October 13, 2014 at 5:00pm 1 Comment

As an old mountain climber, I will name my 40 and 100g bars after famous mountain…

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Root Chocolate - Where do Cacao Farmers Come In?

Posted by Landen Zernickow on October 9, 2014 at 6:26pm 2 Comments

Shout outs to SPAGnVOLA and Askinosie in today's Root Chocolate post...

Most chocolate consumers don’t consider where their chocolate is coming from. Those of you reading this blog are already ahead of your peers, because you’re educating yourself about the process, about what it takes to bring those tasty bars of chocolate to your tongue.

Even then, the majority of what I’ve covered so far involves the processing end of chocolate, once it’s considered cocoa. However,…

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Root Chocolate - Advice from experts

Posted by Landen Zernickow on October 7, 2014 at 12:39am 0 Comments

Recently, I had the opportunity to speak with two true chocolate experts. The first was Chloe Doutre-Roussel, author of The Chocolate Connoisseur. We sat at Dandelion in San Francisco, where she was doing a book signing on her way up to the Northwest Chocolate…

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