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

Dale Anderson replied to Dale Anderson's discussion Chocolate Grating in the group Startup Central
"Brad and Ben, Thanks for replying and for your suggestions.I'll give them a try. All the best, Dale"
28 minutes ago
Ben Rasmussen replied to Dale Anderson's discussion Chocolate Grating in the group Startup Central
"After getting a recommendation from another chocolate maker, I tried an ice shaver/snow cone machine. It works pretty well. It makes more of a chunky powder than flakes, though. I did get a small amount of melting after running it for a bit, but the…"
47 minutes ago
Akua Obenewaa Donkor updated their profile
3 hours ago
Rick Doucette replied to Rick Doucette's discussion For sale 2 melanger 1 temperer 1 champion juicer mini vibrating table etc. $1500 in the group Classifieds - For Sale or Wanted
"Its Auburn, Maine. All the equipment is in good working condition."
4 hours ago
Briju Parthasarathy commented on Clay Gordon's group Sculpting with Chocolate
"Its an amazing world and hats off to the chefs who have created such beautiful sculptures."
5 hours ago
Briju Parthasarathy 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.
5 hours ago
Briju Parthasarathy commented on Clay Gordon's group Chocolate In India
"Hi everyone I have just joined the TCL group and am happy that found place all about chocolate and would be able to get better info."
5 hours ago
Briju Parthasarathy replied to ramya's discussion Best chocolate blocks in the group Chocolate In India
"Hi I have tried SelBourne, Vanleer chocolates but found Morde chocolates better to these ones. Choice is yours. Econimically Morde is far better than these too. Result is god in making truffles, chocolates with fillings and also for slabs"
5 hours ago
Briju Parthasarathy joined Clay Gordon's group
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Chocolate In India

Along with Australia and Hawaii, a very large number of ChocolateLife members are in India. ChocolateLife member Subhashini Rajasekaran asked me to put together this group as a place to gather and discuss.See More
5 hours ago
Briju Parthasarathy 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
5 hours ago
Briju Parthasarathy joined Clay Gordon's group
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Kitchen Confectionery

Sponsored by Chocovision.This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.See More
5 hours ago
Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @elbowchocolates @Compartes @cbqualitylife

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.

Facebook6 hours ago · Reply
ChocoFiles replied to Scott's discussion Toak Chocolate - $260 per 50 gram bar
"To'ak Chocolate founder Jerry Toth was on a news segment debuting his $260 bars. http://www.wciu.com/videos/youandme/-260-chocolate-bars As is typical, the news hosts seemed to know very little about artisan chocolate. The host on the left took…"
10 hours ago
Bryan posted a discussion

Topping chocolate after it dries?

How would I stick stuff to tempered chocolate after it dries? Would steaming it like modeling chocolate work? Any ideas? I don't want to ruin the temper.
11 hours ago
Brad Churchill replied to Dale Anderson's discussion Chocolate Grating in the group Startup Central
"Robocoup.  However you will always get melted chocolate due to the friction and heat.  Keeping the chocolate cold and doing things in a very cold room helps a lot.  "
12 hours ago
Jason Walter replied to Rick Doucette's discussion For sale 2 melanger 1 temperer 1 champion juicer mini vibrating table etc. $1500 in the group Classifieds - For Sale or Wanted
"I would take the whole lot. Can you send me pics? "
12 hours ago
Jason Walter 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
12 hours ago
Cotton shared Clay Gordon's page on Facebook
14 hours ago
Dale Anderson added a discussion to the group Startup Central
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Chocolate Grating

Sorry, I posted this question on another thread.Here goes again...Does anyone have an automated way to shave chocolate into fine particles (like you'd get from a cheese grater) that works well (not a lot of melted goo)? The chocolate flaking/shaving machines appear to do larger curls, and are fairly expensive. Has anyone tried using an electric cheese grater, snow cone machine, etc. with any good results?See More
14 hours ago
Eric Putnam replied to Rick Doucette's discussion For sale 2 melanger 1 temperer 1 champion juicer mini vibrating table etc. $1500 in the group Classifieds - For Sale or Wanted
"I would be interested in the rest. (I.e. The package minus the 2 Spectra) What would the price be then? What about for the tempering machine and molds? please contact me at eric_putnam@ameritech.net"
14 hours ago
 

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Support TheChocolateLife when you purchase products from the following companies:

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Forum

Toak Chocolate - $260 per 50 gram bar

Started by Scott in Uncategorized. Last reply by ChocoFiles 10 hours ago. 7 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

Topping chocolate after it dries?

Started by Bryan in Tasting Notes 11 hours ago. 0 Replies

How would I stick stuff to tempered chocolate after it dries? Would steaming it like modeling chocolate work? Any ideas? I don't want to ruin the temper.

Experience with FireMixer

Started by Melanie in Opinion on Monday. 0 Replies

I am wondering what experience people have with the Savage Bros FireMixer in making caramels.  Would so love to hear opinions on this machine as it is a very hefty investment to make. Continue

Wrapping Candy?

Started by Bryan in Tips, Tricks, and Techniques on Sunday. 0 Replies

I make chocolate covered caramel and I want to give them as gifts. I bought a stack of wrappers for but is there a better way to wrap them then individually by hand? It takes me forever.

Francois Pralus

Started by Ian Horvath in Tips, Tricks, and Techniques. Last reply by Tom on Sunday. 4 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

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa

Started by Arti Jain in Tech Help on Saturday. 0 Replies

I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then reheated the chocolate.but next day there were white streaks on the tempered chocolate what could be the reason…Continue

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Uncategorized. Last reply by Clay Gordon on Saturday. 6 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

Dried and quality cocoa beans for sale

Started by cocoabeans.supplie in Allow Me to Introduce Myself. Last reply by Clay Gordon on Saturday. 1 Reply

Standard Grade A cocoa beans Description/ Specification of our COCOA BEANS 1. TECHNICAL CHARACTERISTICS OF OUR COCOA BEANS: Commodity Name: Mature Cocoa Beans – Sierra Leone Origin. Presentation: Dried and Fermented. c.Quality classification:…Continue

Tags: beans, cocoa

FireMixer

Started by Melanie in Where to Buy. Last reply by Clay Gordon on Saturday. 1 Reply

I am looking for a Savage Bros FireMixer. Would love to hear from you if you have one available or know of someone looking to sell one.Thanks!Melanieparkcity@msn.comContinue

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

Started by Clay Gordon in Opinion. Last reply by ChocoFiles on Saturday. 81 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

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

Hand temper dark chocolate

Posted by Arti Jain on October 26, 2014 at 3:54am 2 Comments

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa
I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then reheated the chocolate.but next day there were white streaks on the tempered chocolate what could be the reason for that?What do I do to get perfect tempered chocolate by hand ?Thanx.Arti.
See More

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 …

Continue

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…

Continue

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…

Continue

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,…

Continue
 
 
 

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