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

Sebastian replied to Erika Reich's discussion What to use if there is no rich cream available
"I'd second this.  Erika what types of fat are regularly available to you?"
20 minutes ago
Gap replied to Erika Reich's discussion What to use if there is no rich cream available
"I would add butter for the additional fat."
1 hour ago
Tim Huff 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
2 hours ago
Erika Reich replied to Erika Reich's discussion What to use if there is no rich cream available
"Thank you Andrea!"
2 hours ago
Lisabeth Flanagan posted a blog post

Chocolate Ganache-Topped Chocolate-Cherry CUP-PAKENs

Chocolate and cherry is always a delicious combination, and this recipe is no exception. These 'cup-pakens' have mini cherry pies hidden inside of moist chocolate cupcakes.  Best of all, they are topped with a rich, real-cream chocolate ganache.  Try it!  I guarantee you will impress all of your…See More
5 hours ago
Andrea Bauer replied to Erika Reich's discussion What to use if there is no rich cream available
"I would not substitute all oil to replace cream. You will need to experiment with the proportions, but you can use canned coconut milk and some amount of coconut oil. Definitely do not use canola or olive oil. I've found that even the most mild…"
9 hours ago
Erika Reich posted a discussion

What to use if there is no rich cream available

Dear chocolatiers, Im Erika Reich and I have my small chocolate manufacture in Iran (Tehran), which I started a year ago. There are some ingredients (for ganache making) which is difficult to find here. Like rich cream. The fat contant of the creams are 25-30% . Receipes often call for 35-38%. How can I make my ganache richer? Can I use oil (like canola, or olive oil)?ThanksSee More
9 hours ago
Mikaela Murry joined Clay Gordon's group
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Sculpting with Chocolate

This group is for ChocolateLife members interested in sculpting with chocolate - whether for fun or for competition showpieces.
10 hours ago
Mikaela Murry liked Clay Gordon's group Sculpting with Chocolate
10 hours ago
Mikaela Murry updated their profile
10 hours ago
Laurie Freeman Pauker replied to Mickey McDowell - CocoaVana's discussion Chocolate Melter with agitator holds 50lbs. - $2900 (Dover nj) in the group Classifieds - For Sale or Wanted
"Hi Mickey, Is there a email address that I can reach you?Thanks,Laurie"
11 hours ago
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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.

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Candyman replied to sabrina's discussion looking for a decent tempering machine ASAP
"Hilliard 80 lbs unit on craigslist $3100"
21 hours ago
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Forum

What to use if there is no rich cream available

Started by Erika Reich in Tasting Notes. Last reply by Sebastian 20 minutes ago. 4 Replies

Dear chocolatiers, Im Erika Reich and I have my small chocolate manufacture in Iran (Tehran), which I started a year ago. There are some ingredients (for ganache making) which is difficult to find here. Like rich cream. The fat contant of the creams…Continue

looking for a decent tempering machine ASAP

Started by sabrina in Opinion. Last reply by Candyman 21 hours ago. 18 Replies

Hi I'm starting a small home business and  would like to by a good used tempering machine! Not looking for any particular kind just a good one to start. Any recommendations are accepted.ThanksContinue

job in confectionery industry

Started by Goran Vjestica in Allow Me to Introduce Myself. Last reply by Nicole yesterday. 5 Replies

Do you say how I can to find a job in confectionery industry, special chocolate industry?Continue

conche machine

Started by mariano garcia in Opinion. Last reply by mariano garcia on Monday. 5 Replies

Hi all,anyone know if this machine is good for conching chocolate?…Continue

Chocolate Academy - Callibaut

Started by Christian Tyler in Chocolate Education on Monday. 0 Replies

Has anyone taken the Chocolate Academy International Chocolate making class from Callebaut?  I am trying to find classes here in Brazil to perfect my chocolate making abilities. Could anyone please give me any feedback about their experience with…Continue

Where to buy chocolate in Europa

Started by Bjarne Bremholm in Tasting Notes on Sunday. 0 Replies

It is very expencive to buy chocolate in Denmark.Idears are welcome :-)Bjarne - living in the suburbn of Copenhagen.Continue

How can I sell chocolate online?

Started by Tet Kay in Tech Help. Last reply by Michael Arnovitz on Sunday. 5 Replies

Hi, newbie chocolate maker here. I have been making chocolate quite some time now for close friends and international business. I would like to take my chocolates online but find information regarding this really hard to find.Not sure if there's a…Continue

Alternative sugars used?

Started by Sandy Phillips in Tech Help. Last reply by Ernesto Bugarin Pantua Jr. on Saturday. 5 Replies

Hi everyone,We have been asked many times to make a chocolate that diabetics can have, and I understand beet sugar works well for that purpose.  Has anyone here tried using beet sugar in their chocolate?  Or have you tried coconut sugar as well?…Continue

What the Chocolate Industry Needs is A $100 Bar of Chocolate

Started by Clay Gordon in Opinion. Last reply by ChocoFiles on Saturday. 79 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

Revolution (Rev) 3Z Chocolate Tempering Machine Temperer

Started by Christine Doerr in Opinion. Last reply by Skeet Aug 22. 4 Replies

Anybody used the Revolution (Rev) 3Z Chocolate Tempering Machine Temperer? If so, did you like it? Thanks! ChristineContinue

Tags: Machine, Temperer, Tempering, Chocolate, (Rev)

Members

Support Clay's International Travels and Support TheChocolateLife!


June 2014 marks the first open meeting for Direct Cacao - a new association that is working hard to help create direct sourcing relationships between chocolate makers and cocoa growers around the world.

I would like to go, but my resources for international travel are limited and I don't have a consulting client who'll pick up my expenses. I've already been to the CHOCOA conference on sustainable cocoa earlier this year, and am looking forward to returning to Europe in October for the ORIGIN Chocolate conference. I am also going back to Peru for the Salon del Cacao y Chocolate in July and want to return to Ecuador for ANECACAO at the end of August.

$2000 will cover all expenses to go to Direct Cacao. Any other monies raised will go towards other travel opportunities. These are not tax-deductible contributions. However, if you do appreciate the resources and the community TheChocolateLife provides - completely free of charge - please consider a donation. As in the past, I will be blogging and uploading photos during my travels. I will be collecting donations (via PayPal) into the first week in June.

Thanks,
:: Clay

[Note: PayPal account is in the name of WebWideGuides.]

Blog Posts

Chocolate Ganache-Topped Chocolate-Cherry CUP-PAKENs

Posted by Lisabeth Flanagan on August 28, 2014 at 2:00pm 0 Comments

Chocolate and cherry is always a delicious combination, and this recipe is no exception. These 'cup-pakens' have mini cherry pies hidden inside of moist chocolate cupcakes.  Best of all, they are topped with a rich, real-cream chocolate ganache.  Try it!  I guarantee you will impress all…

Continue

Premier Wonder Grinder

Posted by Landen Zernickow on August 25, 2014 at 9:57pm 0 Comments

A new post is up about our new melanger and our biggest batch yet! Check it out at the address below:

http://rootchocolate.com/2014/08/25/premier_wonder_grinder/

Winnowing Woes

Posted by Landen Zernickow on August 24, 2014 at 1:31am 0 Comments

Hi chocolate-making community,

A new post is up on the blog about winnowing. Help me figure out a smart solution for winnowing at home that doesn't break the bank or require expert engineering skills!

http://rootchocolate.com/2014/08/23/winnowing-woes/

Looking forward to your advice!

Landen

Flourless White Chocolate Cake

Posted by Lisabeth Flanagan on August 21, 2014 at 8:22am 0 Comments

I do a lot of experimenting with Flourless Chocolate Cake, and lately I have worked on recipes for white and milk chocolate (instead of the same ol' dark chocolate cake). Here is result of my white chocolate experiments with fresh Ontario peaches: http://ultimatelychocolatecakes.blogspot.ca/2014/08/flourless-white-chocolate-cake-with.html  I'd love to see your flourless chocolate cake…

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What's your favourite 85%

Posted by Lisabeth Flanagan on August 21, 2014 at 8:17am 0 Comments

I have tried all the commercial brands and some craft brands....but what are your favourite craft, bean-to-bar 85% dark chocolate bars?  Please tell me in the comments section on my blog page: http://www.ultimatechocolateblog.blogspot.ca/2014/08/whats-your-favourite-85-chocolate-bar.html

Health Benefits of Dark Chocolates

Posted by Freddy Falck on August 19, 2014 at 4:00pm 0 Comments

Dark chocolate is probably one food that is not only sinfully delicious but nutritious at the same time. Dark chocolate is loaded with antioxidants and contains a good amount of soluble fiber and essential minerals. A 100 gram bar of dark chocolate contains 70-85% of cocoa extract. If you further breakdown the contents, you get fiber, iron, magnesium, copper and manganese, potassium, phosphorus, zinc and selenium. Of course, we can’t afford to forget that it also contains a considerable…

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