Discover Chocolate and Live La Vida Cocoa!
The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
ChocolateLife Members enjoy discounts on great products from Desmon, Chocovision, Tomric (including Selmi), Bakon, CocoaTown, Irinox, Arctic Refrigeration, Guittard (in bulk) - and more.
If you are a current student, graduate, or instructor of Ecole Chocolate, ICE, CIA, Le Cordon Bleu - any bona fide culinary program - contact Clay for even more savings on select items.
Conventional and organic cocoa beans from various origins (DR, Peru, Madagascar and more) are also available - in bag to pallet to MT quantities.
Sunday
Tuesday
November 15, 2011 at 6pm to March 31, 2012 at 7pm – Royal Ontario Museum
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Saturday
Sunday
Monday
Tuesday
Tuesday
February 7, 2012 from 6:30pm to 8:30pm – Boutique Eat Shop
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February 8, 2012 from 6:30pm to 8:30pm – Boutique Eat Shop
0 Comments 0 LikesSaturday
Started by Maria in Tasting Notes. Last reply by Thomas Forbes 5 hours ago. 5 Replies 0 Likes
Hello,I am trying to make my first dark milk chocolate from the beans, and I have some problems about grinding and conching. I do not add soy lecithin or cocoa butter, only cocoa beans ( 45%), whole milk and sugar. I use the CocoaTown grinder and…Continue
Started by Kalibri Anne in Travels & Adventures 22 hours ago. 0 Replies 0 Likes
Hello! I am heading down to South America in the spring to get hands on learning in the cacao industry. My interest is primarily exposure in growing and processing of cacao beans as well as it;s cultural influences. Thought to reach out to other…Continue
Started by Vera Hofman in Opinion. Last reply by Tom yesterday. 10 Replies 0 Likes
This year I tasted a lot of good chocolate. But which one is the most gorgeous? Idilio, Maranon Fortunato No 4, Rio Napo, Beschle 88%, Original Beans new and organic certified bars (yes, all those are made by Felchlin!), Danta, Amano Morobe, El…Continue
Started by Mindy Fong in Opinion. Last reply by Kalibri Anne yesterday. 138 Replies 0 Likes
I was a little perplexed a few months ago while doing a joint chocolate and wine pairing event. The neighbor next to me, a chocolate maker whom shall remain nameless, kept on informing the patrons that they were not re-melters. She made it a point…Continue
Started by Vera Hofman in News yesterday. 0 Replies 0 Likes
Trailers of the movie "Nothing Like Chocolate" with The Grenada Chocolate Company:http://www.nothinglikechocolate.com/trailers.phpContinue
Started by Adamandia Diamantopoulos in Chocolate Education. Last reply by Sebastian yesterday. 12 Replies 0 Likes
Hello. Does anyone know where in UK teaches how to make chocolate from the bean to bar process ? Thanks. Would even pay for private lessonsContinue
Started by Jasmine Mead in Tech Help. Last reply by Clay Gordon on Friday. 4 Replies 0 Likes
Hello,I am trying to pinpoint my recent tempering difficulties in my store's kitchen. I've ruled out machine malfunction and the chocolate itself, since the same poor temper is happening with both machines and different % and brands of chocolate.…Continue
Started by Omar Montilla in Tech Help. Last reply by Omar Montilla on Friday. 9 Replies 0 Likes
I need to buy a micrometer to measure the chocolate thickness.Which one do you use?Which one should we use?Best,Omar MontillaContinue
Started by Maria in Tech Help on Thursday. 0 Replies 0 Likes
Hello ! I have just started making chocolate from the bean. I make 70% chocolate, two different origins. They taste good, I think I have found the best temperatures for the tempering process, but I have some problems... I use Selmi tempering…Continue
Started by antonino allegra in Tech Help on Thursday. 0 Replies 0 Likes
Hi Everyone!anyone any idea how and what needed to go from bean to cocoa butter in a medium scale?Continue
Posted by Vercruysse Geert on January 25, 2012 at 9:02am 0 Comments 0 Likes
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
The Transformation From Bean to Chocolate
The fermented and dried cocoa beans are packed in sacks made of coarse jute and shipped across the ocean. They are then transported along the Rhine and unloaded at the port in Basel and put into storage. The chocolate…
Continue
Posted by Stan Phillips on January 21, 2012 at 1:32pm 0 Comments 0 Likes
Posted by Vercruysse Geert on January 21, 2012 at 11:26am 0 Comments 1 Like
Found this nice mail few weeks ago in my mailbox, like to share it.
Posted by Vercruysse Geert on January 12, 2012 at 8:34am 0 Comments 0 Likes
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate and there philosophy. This book is to interesting not to blog, so I must share this on my blog.
The Journey: From the Farmer to Basel.
After selection, the dried beans are generally transported as bulk goods in the…
Continue Posted by stephen sembuya on January 10, 2012 at 8:44am 0 Comments 0 Likes
Hello, am interested in purchasing used cheap bean to bar chocolate making machines. send me prices.
my e-mail is ssembuya@yahoo.com
Posted by Keith Ayoob on January 8, 2012 at 7:06am 0 Comments 1 Like
First off, I have to say I've been remiss in writing this post, as we did a self-guided tour of Clay's recommended spots back in late October, but I have to give him credit for what was an absolutely awesome 3 days. Clays' recommendations greatly expanded the list we had and he helped make it one of the nicest trips we'd ever been on. We got to nearly all his recommended spots, and here are my own throughts about the places we visited:
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