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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The DiscoverChoc Daily is out! http://t.co/yAww5SyUCm Stories via @taradublinrocks @autkast @aerbook

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
Eli liked PHLChocolate's discussion Sales Reps
7 hours ago
Mack Ransom replied to Mack Ransom's discussion Spectra 11 wheels barely turning at the 8 hour mark...
"Hi Rom, Well, I raised the temperature up to 108F and the problem went away! So I guess my chocolate was just too thick and created too much resistance. It's spinning away now perfectly, running at 109F. I am so relieved, as the Spectra is…"
10 hours ago
Carol Doty posted a status
"I keep my Lindor Truffles in the fridge during the summer to keep them from melting. They are even more delicious cold. :)"
14 hours ago
Carol Doty left a comment for Lady G
"Thank-you for commenting on my Comment Wall!! (((HUGS))) :)"
14 hours ago
sarah laws left a comment for rick boosey
"HI Rick:Would you consider selling 2-3 molds to me or are you looking to sell the lot? Thanks,Sarah"
15 hours ago
Mark Allan replied to PHLChocolate's discussion Sales Reps in the group Startup Central
"I know a little of the ins and outs of sales at our company. You have to give commissions on continuing orders and you need to let the salesman handle the interaction with the client accounts. As for the commission schedule, 50% of gross profit is…"
15 hours ago
PHLChocolate added 2 discussions to the group Startup Central
15 hours ago
It's Chocolate replied to Mack Ransom's discussion Spectra 11 wheels barely turning at the 8 hour mark...
"Mack, Not sure if this is the answer but sometimes chocolate seeps into the wheel cavity along the rod and hardens, thus slowing the wheels. You can unscrew the wheel cap and remove the wheel. If you find that the chocolate has hardened then simply…"
16 hours ago
Shannon Campbell liked Tina Tweedy's photo
17 hours ago
Mack Ransom posted a discussion

Spectra 11 wheels barely turning at the 8 hour mark...

Hi TCL friends,I recently bought my first melanger and ran a small test batch and it worked perfectly! So I put a second, 7.8 pound batch of chocolate in my Spectra 11 and it ran well for something like 8 hours when I noticed the wheels only had intermittent contact with the floor of the tub. In other words, the wheels were turning, but had sort of a pause in them, and I could hear it too. I could hear the wheel making contact with the stone floor and thus turning, but then perhaps  have…See More
18 hours ago
Janelle Rodrigo and chef akhlesh are now friends
19 hours ago
Scotty Jackson updated their profile
20 hours ago
Lady G posted a status
"Shutting down early again, got my chocolate in the fridge and will be having some later ;)"
21 hours ago
Lady G left a comment for Carol Doty
":)"
21 hours ago
Sue Tavares updated their profile
23 hours ago
Choconesia liked Fianda Julyantoro's profile
23 hours ago
Milford Dennison and Morten Jessen are now friends
yesterday
Morten Jessen 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
yesterday
Morten Jessen replied to Beth Bromund's discussion Grinding & winnowing in the group Startup Central
"Hi Milford,I am studying various cracking and winnower designs and would love to see pictures of your winnower.CheersMorten"
yesterday
 

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Forum

Spectra 11 wheels barely turning at the 8 hour mark...

Started by Mack Ransom in Tech Help. Last reply by Mack Ransom 10 hours ago. 2 Replies

Hi TCL friends,I recently bought my first melanger and ran a small test batch and it worked perfectly! So I put a second, 7.8 pound batch of chocolate in my Spectra 11 and it ran well for something like 8 hours when I noticed the wheels only had…Continue

Bloom "stripes" on dipped chocolates

Started by Or M in Tips, Tricks, and Techniques. Last reply by Daniela Vasquez 19 hours ago. 14 Replies

Hello,I have a frustrating problem. I temper chocolate using the cold bath method (I heat to 45c, cool to 28, then heat to 31). Then I test the temper. The test looks fine. I make the "foot" of the ganache center and it looks fine.Then I dip the…Continue

Truffles Cracking!

Started by Trula R in Tips, Tricks, and Techniques. Last reply by Daniela Vasquez 19 hours ago. 2 Replies

So I've read just about every internet site that I can, and I've tried just about everything, but my truffles just keep cracking. My method: My ganache is 12 oz. of chocolate to 1 cup of cream, and I really like the texture. I then use silicon molds…Continue

Hilliards Little Dipper (not responding)

Started by Emily Woloszyn in Tech Help on Friday. 0 Replies

Hello....So we have a hilliards little dipper that we do our white chocolate in. Over the past month it has given us a more than generous amount of toasted chocolate thanks to the lights not responding to the temperature...The fan works when it…Continue

Tags: not, responding., temperer, dipper, little

Weird Flavors and Inclusions in Chocolate

Started by Clay Gordon in Tasting Notes. Last reply by Howard & Hanna Frederick on Friday. 146 Replies

What's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten?Inquiring chocolate minds want to know.I will start things off by saying that I think the Austrians are among the most adventurous when it…Continue

Adding Cacao Butter

Started by Thomas Forbes in Micro-Batch "Homebrew" Chocolate. Last reply by Cat Ankerson on Thursday. 10 Replies

For the last two months, I have been making small batches of chocolate using paste made by two different women cooperatives in the Dominican Republic.   I have been breaking up the balls of paste and softening them up on a double boiler and slowly…Continue

Washing Spectra melanger parts in dishwasher under 140F OK per Santha….

Started by Mack Ransom in Tips, Tricks, and Techniques on Wednesday. 0 Replies

Hi, I may be re-inventing the wheel, but I wrote to Santha to ask what was the concern with washing the removable parts of the Spectra in a dishwasher. Here is the conversation email train (note it is in reverse order, last email at top of page)Dear…Continue

Airbrush

Started by Ismael Neggaz in Where to Buy. Last reply by KREBS Chocolate sprayer on Wednesday. 3 Replies

Hi all,I'm trying to buy airbrush to spray cocoa butter into molds.When I looked on line I found the airbrush come with different noodles nozzle from 2mm 5mm........Which air brush should I buy.Any advice.Thank youContinue

Santha Vs Cocoatown

Started by Sabrina M in Opinion Jul 23. 0 Replies

Hi there,I'm looking to purchase either the Santha Spectra 65 or the Cocoatown ECGC 65 and wanted to see if anyone has experience using both these units and how they compare to each other?I've been using smaller Spectra models, and I've had issues…Continue

Tags: Grinders, Cocoatown, Santha

Meadowlands Chocolate, Bean-to-Bar, KICKSTARTER announcement

Started by Beryl Wells Hamilton in New Product Press. Last reply by Beryl Wells Hamilton Jul 22. 1 Reply

Greetings fellow chocolate lovers and chocolate makers! Clyo and I have been so busy making chocolate and getting our business going, that we haven't had much time to post here. However, we have learned a lot from The Chocolate Life people who post…Continue

Tags: handcrafted, new, company, kickstarter, chocolate

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

Illustrating the chocolate making process.

Posted by Sweet matter physicist on July 24, 2014 at 3:30am 0 Comments

When I recently wanted to blog about a Amsterdam-based bean-to-bar chocolate maker I realized that I never properly introduced 'bean-to-bar' on my own blog.

Now I finally made a brief drawing to roughly illustrate the process from tree to chocolate with a focus on the flavor developing steps (which is: fermentation, roasting, conching). Hard to hide my science background I guess... ;)

On my …

Continue

Perú and the 2014 Salon del Cacao y Chocolate - Part 2

Posted by Clay Gordon on July 15, 2014 at 2:00pm 0 Comments

Here I am with Roberto Granja of Transmar, one of the larger cacao companies in Ecuador. Roberto was at last year's Salon as well and they buy production from San Martin and Huanuco in Perú as well as other places.

Above: I am wearing a real Panama hat. Although they are called…

Continue

Perú and the 2014 Salon del Cacao y Chocolate - Part 1

Posted by Clay Gordon on July 15, 2014 at 1:46pm 1 Comment

The 5th annual Salon del Cacao y Chocolate was held in Lima, Perú July 4-6. This was followed up by La Ruta del Cacao, a trip into la selva (the jungle) in and around Tarapoto in San Martin province July 7-9. I was one of a group of more than 20 invited international guests who attended both the Salon and La Ruta.

As with last year, the two events were organized and enjoyed the support of a broad range of organizations and government ministries including the Perúvian federal…

Continue

Choco Files

Posted by ChocoFiles on July 7, 2014 at 12:51pm 0 Comments

You can check out my reviews of the chocolates I've tasted at Choco Files. I also explain my review philosophy and I'm adding more and more files with my ratings for each bar.

Yabisi Kakaw : Rebooting Puerto Rico's cacao heritage. | Kickstarter Campaign | FINAL DAYS!

Posted by José Crespo on June 29, 2014 at 8:16am 0 Comments

Hello everyone,

 

For quite some time now,  I’ve been in love and fascinated with theobroma cacao, the plant. Whose seed was once used as currency in pre-columbian civilizations in South America  I live in Puerto Rico, one of the places the Spanish conquistadors brought seeds and and started commercial production in the 17th century. Historical records show that along with ginger, cacao was the main agricultural crop at that…

Continue

Introducing to My Self

Posted by Maroun Milan on June 28, 2014 at 9:58am 0 Comments

25 Years in chocolate and pastry business , i design pastry and chocolate and design Special Machinery i have more than 180 customers around the world , i give ideas and know how , sometime recipe , i help to provide chefs , machines . material , to share you any question in business start up even mechanical or electrical problems in your machine 

i hope i get good friends from this site since i belong to this business and chocolate life

 
 
 

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