Looking for Single Origin Ecuador chocolate
I'm trying to find a supplier of single origin Ecuador chocolate in Canada or a supplier who would ship to Canada. Anyone know of any?CheersSee More
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David Peterson replied to Tasty Image's discussion 'WANTED: Chocolate Production Expert/Consultant' in the group Classifieds - For Sale or Wanted
I would get in touch with Brian Donaghy. You can find him at http://www.thecriollogroup.com/
Ruth Atkinson Kendrick replied to Sue Casey's discussion 'Looking for Single Origin Ecuador chocolate' in the group Classifieds - For Sale or Wanted
Valrhona and E Guittard. Don't know if they are available in your area, but I have used both.
Tempering Machine Group Buy?
Hi all,On the Ecole Chocolat grad forum, there are a few of us interested in a tempering machine purchase - particularily the Perfect Wheel machine (and enrobing belt for some of us). As there are a few of us interested, I thought I would see if anyone is interested in a group buy? I did inquire with Perfect last year about this but they didn't seem too responsive. I wouldn't approach them again without solid numbers of those wanting to purchase. It might be interesting to approach Bakon as…See More
Discussion posted by Lana
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
Shuchi Rana and Subhashini Rajasekaran joined Clay Gordon's group
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
A group by Clay Gordon was featured
WANTED: Chocolate Production Expert/Consultant
WANTED 02/01/2012Chocolate Production ConsultantLooking for consultants with 10+ years of experience in the chocolate industry to assist and advise on every aspect of production and marketing, including* Sourcing / Blending* Evaluation / Statistics* Production / Equipment / Packaging Efficiency* Marketing Please contact Alex Voskoboinik at 646-469-6534 or alex.vosk@tastyimage.com.See More
Tasty Image added a discussion to the group Classifieds - For Sale or Wanted
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
Tasty Image joined Clay Gordon's group
Subhashini Rajasekaran shared their discussion on Facebook
Subhashini Rajasekaran shared Clay Gordon's group on Facebook
Hello everyone! Welcome to the Talking Chocolates in India forum!
Hello everyone!I have been a chocolate enthusiast since I can remember and the time has now come for me to deep dive into a pool of dark shiny melting chocolate!Firstly, I'd like to share my larger vision. It is to build a strong chocolate movement in India - more awareness, more options and creation of more reasonably priced products - and build a product that ensures the lowest carbon footprint for a population as large as ours, with an in-built social and economic balance. The purpose of…See More
Subhashini Rajasekaran added a discussion to the group Chocolate In India
Home Brew Chocolate
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More
Malcolm Tiu lim and Jade Bentley joined Clay Gordon's group
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
Group posted by Clay Gordon
One month until my trip to Costa Rica to check out cacao plantations. Also off to San Francisco to check out the bean to bar makers there!
Status posted by Jade Bentley
Jade Bentley updated their profile
Groups
Special Notices of Interest to ChocolateLife members.
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.
Events
September 4
Sunday
November 15
Tuesday
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MAYA: SECRETS OF THEIR WORLD
November 15, 2011 at 6pm to March 31, 2012 at 7pm – Royal Ontario Museum
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December 14
Wednesday
December 17
Saturday
January 1
Sunday
January 2
Monday
February 7
Tuesday
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Beer and Chocolate Tasting
February 7, 2012 from 6:30pm to 8:30pm – Boutique Eat Shop
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February 8
Wednesday
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Beer and Chocolate Tasting
February 8, 2012 from 6:30pm to 8:30pm – Boutique Eat Shop
0 Comments 0 Likes
February 11
Saturday
Forum
Tempering Machine Group Buy?
Started by Lana in Tasting Notes 18 hours ago. 0 Replies 0 Likes
Hi all,On the Ecole Chocolat grad forum, there are a few of us interested in a tempering machine purchase - particularily the Perfect Wheel machine (and enrobing belt for some of us). As there are a few of us interested, I thought I would see if…Continue
Dark milk chocolate
Started by Maria in Tasting Notes. Last reply by Thomas Forbes yesterday. 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
Visiting the Roots of cacao in South America - looking for guidance
Started by Kalibri Anne in Travels & Adventures on Sunday. 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
What's the best dark chocolate you tasted in 2011?
Started by Vera Hofman in Opinion. Last reply by Tom on Saturday. 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
Chocolatiers = Re-melters?
Started by Mindy Fong in Opinion. Last reply by Kalibri Anne on Saturday. 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
Nothing Like Chocolate
Started by Vera Hofman in News on Saturday. 0 Replies 0 Likes
Trailers of the movie "Nothing Like Chocolate" with The Grenada Chocolate Company:http://www.nothinglikechocolate.com/trailers.phpContinue
Looking to learn how to make chocolate - bean to bar process
Started by Adamandia Diamantopoulos in Chocolate Education. Last reply by Sebastian on Saturday. 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
Too Dry for Tempering?
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
Quest for micrometer
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
Tempering problem
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
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Clay's Travel Blogs - 2010
Bolivia, November 2010
Off to Bolivia: A Note from Volker Lehmann
Onward to Bolivia
Greetings from La Paz
On the Rurrenabaque Riverfront: Great Bolivian BBQ
The Most Unexpected Pleasure?
Photos and Commentary of my Trip Down the Andean Road of Death
Hipstamatic Photo Gallery
Off to Bolivia: A Note from Volker Lehmann
Onward to Bolivia
Greetings from La Paz
On the Rurrenabaque Riverfront: Great Bolivian BBQ
The Most Unexpected Pleasure?
Photos and Commentary of my Trip Down the Andean Road of Death
Hipstamatic Photo Gallery
Paris and the Salon du Chocolat, October 2010
Off to Paris
Discover Chocolate in Paris - From Paris
Salon du Chocolat - Opening Night
Chocolate as Fashion: Défilé at the 2010 Salon du Chocolat
More Discover Chocolate in Paris 2010 / Salon du Chocolat Photos
2011 Travel Programs
October - Chocolate Unwrapped (London)/Salon du Chocolat (Paris)
Blog Posts
The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 7
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
Hawaiian Criollo
Posted by Stan Phillips on January 21, 2012 at 1:32pm 0 Comments 0 Likes
We visited The Original Hawaiian Chocolate Factory, where they claim to be the first in the state of Hawaii. They offer a cacao tree to hand poured bar operation; the only such operation in the US. A one pound bar of dark Criollo chocolate sells for $36. http://www.ohcf.us
Growing of cacao in Convento. (ECUADOR)
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.
Dear Geert, I found your blog and read the article about cacao in Ecuador, also your web page and found most of them very interesting and delightfull for the eyes....so I can imagine it will be the same with your hand made chocolate.....delightfull for the senses.
I am attaching a photo of a jewelry piece we were commisioned by the President of the Junta Parroquial de Convento,…
Continue The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 6
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 cheap bean to bar chocolate making machines
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
Artisanal chocolatiers in Paris: Clay Gordon's recommendations
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:
- Pralus: Loved it. Love their little…
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