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

Marinko Biskic replied to Marinko Biskic's discussion What is the difference : INNO CONCEPT grinder ICGC C 65 / ECGC 65
"Dragi Predrag, javite se kad budete na godišnjem, bit će mi drago. Ja sam u poslu sa začinima 25 godina a sa čokoladama 8 godina. Proizvodim od Callebaut couverture a evo planiram početi i svoj bean to bar. Kudvik-ove mašine su kao…"
56 minutes ago
Daniel Herskovic liked Dirke Botsford's discussion Tempering & enrobing system advice
5 hours ago
Dirke Botsford replied to Dirke Botsford's discussion Tempering & enrobing system advice
"I just bought some equipment from Perfect. Fit our budget, went with a 20kg tempering unit which is more then enough for us for a couple of years and will buy the enrober in a few months. Thank you for all your input, I researched all the …"
6 hours ago
Al Garnsworthy replied to Dirke Botsford's discussion Tempering & enrobing system advice
"I would never have a wheel tempering machine and enrober again.. Buying a continuous tempering machine from the beginning will save you having to buy a different machine 12/18 months down the line. I'd get a selmi if you can find one for your…"
6 hours ago
Gap replied to Keti's discussion Why does My Cocoa butter chip?
"No worries Keti and good luck"
6 hours ago
Susie posted a discussion

chocolate brand to choose, pricing vs taste

I am deciding which chocolate to bring in..Callebaut 823NV milk (more expensive) or Van LeerBel Lactee Milk.Callebaut 70-30-38NV (more expensive) or Van Leer Bel Noir 73% DarkCan general public really tell one is better than the other?See More
6 hours ago
Landen Zernickow posted a blog post

Root Chocolate - Slow Food

A better, cleaner and fairer world begins with what we put on our plates – and our daily choices determine the future of the environment, economy and society. – Slow Food USAThis is so relevant to those of us who make chocolate at home and who take the time to create chocolate from the bean. Read more on the blog:http://rootchocolate.com/2014/09/18/slow_food/See More
6 hours ago
Keti replied to Keti's discussion Why does My Cocoa butter chip?
"Gap, Thanks for your reply.  I will try your advice and spray a coat, let it dry and then a 2nd coat.  I have not tried making my own colors yet, I purchased them from Chef Rubber.  I may have been using too much color.  The ones…"
9 hours ago
Michael Arnovitz replied to Joe Camerlin's discussion Do you patent new ideas with regards processes or new candy? in the group Startup Central
"Personally, I wouldn't waste too much time or money trying to get any patents on recipes. You're not likely to get them, and even if you did it would be a nightmare trying to defend them. Process on the other hand you can…"
9 hours ago
beth campbell replied to chintan's discussion chocoman 30 tempering machine for sale in the group Classifieds - For Sale or Wanted
"hi there, what is your price and where are you based out of?  Thanks, Beth"
9 hours ago
beth campbell replied to cheebs's discussion Foil wrappers for bars -- sources for the good stuff? in the group Startup Central
"hi there, I also experienced a lack of sources, but I did find   Alufoil Products co.  in New york and they have a variety of colors, will custom cut any size and they are cheaper than all the rest.  they offer paper backed as well…"
10 hours ago
Juan Pablo Buchert left a comment for Lisa N
"Hello Lisa, I am preparing a small shipment of beans to the USA.  Are you interested in buying some lbs?  Please let me know juan@chocolate-nahua.com Best Regards Juan Pablo Buchert NAHUA Costa RIca "
10 hours ago
Sebastian replied to Franzi's discussion Questions about cocoa beans
"Hi Franzi - you're going to find that most cocoa beans are sold in bulk by large exporters, as they've got the advantage of economics of scale on their side, and understand the various trans-country regulations.  You're going to…"
11 hours ago
Predrag Miladinovic replied to Marinko Biskic's discussion What is the difference : INNO CONCEPT grinder ICGC C 65 / ECGC 65
"Marinko!pozdrav ja slicno razmisljam o takvim masinama.Najbolje sto sam video to je masina od mislim da je Kudvik Rus je to napravio.Nisam procitao tvoju stranicu pa cu to ovih dana to napraviti.Godisnje jednom sam u  Rijeci Pa bih zelio da se…"
11 hours ago
Marinko Biskic and Predrag Miladinovic are now friends
12 hours ago
Luvin Paryani replied to Marinko Biskic's discussion india grinder 40l= 1500 USD ??
"1. To prevent the motor from overheating- I have 2 cooling fans as opposed to 1 on stock machines. Also, the bottom cabinet/frame where the motor is placed has holes made on the on its sides as well as at the bottom for air circulation to prevent…"
18 hours ago
Priya Mankotia added a discussion to the group Chocolate In India
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How to get proper round shape Truffles

Hi All,I m new to this group and glad that I have joined it as mant at times one might have doubts or queries to share and discuss but there was no forum to discuss it.I'm a Chocolatier from Bangalore and recently I had made it as my profession. Just one problem which m facing is m not able to get that proper round shaped Truffles, some or the other way they become distorted even after using the tools.I basically dip it in the chocolate and take out with fork. But after 5 or 6 the chocolate…See More
18 hours ago
Tom Bauweraerts replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Hi Dirke,  I don't want to enter in sales talk, that's not why I replied to your message.   Just a good advice is to test well the machine for several hours and days and then you can decide which machine is good for your needs…"
18 hours ago
Priya Mankotia 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
18 hours ago
Giuseppe replied to Dirke Botsford's discussion Tempering & enrobing system advice
"Dirke, small tempering machines with enrober are smaller capacity machines. And less expansive machines. Enrober width is 180 mm. Our competitor entrober, on bigger capacity machines, is 200 mm wide. What do you think? When you do enrobe is the…"
19 hours ago
 

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Forum

What is the difference : INNO CONCEPT grinder ICGC C 65 / ECGC 65

Started by Marinko Biskic in Tech Help. Last reply by Marinko Biskic 56 minutes ago. 2 Replies

Does anyone have information , what is the difference between the INNO CONCEPT grinder ICGC C-65 (price $ 2,999) and ECGC 65 (price $ 7,400).  I'm talking about models without additional equipment.Both have the same engine and the same capacity.Continue

Tempering & enrobing system advice

Started by Dirke Botsford in Opinion. Last reply by Dirke Botsford 6 hours ago. 9 Replies

Currently looking for a tempering system with the idea of having an enrobing line to attach to it later down the road. I was looking at the Chocovision 3z as I like their equipment and their support is first class but they are still working on an…Continue

Why does My Cocoa butter chip?

Started by Keti in Tech Help. Last reply by Gap 6 hours ago. 4 Replies

I have been having a problem with my Cocoa butter chipping when removing it from my molds.   I have tempered it and it has a beautiful shine when it comes out but some of them have portions of the cocoa butter chipped off.  I am using a spray gun…Continue

chocolate brand to choose, pricing vs taste

Started by Susie in Opinion 6 hours ago. 0 Replies

I am deciding which chocolate to bring in..Callebaut 823NV milk (more expensive) or Van LeerBel Lactee Milk.Callebaut 70-30-38NV (more expensive) or Van Leer Bel Noir 73% DarkCan general public really tell one is better than the other?Continue

Questions about cocoa beans

Started by Franzi in Allow Me to Introduce Myself. Last reply by Sebastian 11 hours ago. 1 Reply

Hello,I am new to this forum and have a few questions to all the bean-to-bar chocolatiers. I have a friend in Trinidad & Tobago who knows several cocoa farmers and would like to start a little trade business selling the beans to chocolatiers. I…Continue

Tags: farmers, export, Trinitario, buy, sell

india grinder 40l= 1500 USD ??

Started by Marinko Biskic in Tech Help. Last reply by Luvin Paryani 18 hours ago. 3 Replies

Does anyone know if there's a company or a web hoax from fake company. They sent me a quote for the grinder 40lit price $ 1,500. KUMAARINDUSTRIES.CO.IN…Continue

Fat Bloom, fat migration, under tempering? Wonder what it could be (pictures attached)

Started by Louwegi in Tech Help. Last reply by Louwegi on Monday. 7 Replies

Hi, I made some Dark chocolate yesterday and the bars already have white spots on them. The white spots are exactly where the inclusions (soaked and dehydrated Almonds) are. Is this Fat Migration, or a tempering issue ?Chocolate Bars set up in a…Continue

Chocolate Delivery by Courier

Started by Amit Arora in Tips, Tricks, and Techniques on Monday. 0 Replies

Any suggestions on packaging for Courier of Chocolates in country like India so that quality is maintained. Continue

Tags: by, delivery, chocolate, ecommerce, courier

Refrigerated Chocolate Display for Chocolates

Started by Amit Arora in Where to Buy on Monday. 0 Replies

Can you suggest a company which can supply Refrigerated Display Unit for Chocolates available in India as we require it for our new store. Display should maintain required Temperature and RH. Continue

Tags: Chocolate, for, Refrigerated, Display

private label bars

Started by Bill in Where to Buy. Last reply by Sue foster on Sunday. 2 Replies

Hi allI am looking for a company to make some private label bars for all our restaurants. We are looking for approx 3oz milk and dark . Does anyone know of a company that can help.Thx!!Continue

Tags: bars, chocolate, label, private

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 30-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

Root Chocolate - Slow Food

Posted by Landen Zernickow on September 18, 2014 at 5:16pm 0 Comments

A better, cleaner and fairer world begins with what we put on our plates – and our daily choices determine the future of the environment, economy and society. – Slow Food USA

This is so relevant to those of us who make chocolate at home and who take the time to create chocolate from the bean. Read more on the blog:…

Continue

A visit with local chocolate makers

Posted by Landen Zernickow on September 15, 2014 at 6:46pm 0 Comments

Richard and I took our Root Chocolate selves over to visit another couple of local chocolate makers and we are so honored to count David and Leslie among our new chocolate - making community now! Learn more here:

http://rootchocolate.com/2014/09/15/arete/

Siriana Cacao

Posted by Landen Zernickow on September 11, 2014 at 3:53pm 0 Comments

Read about our experience making chocolate with Siriana Cacao today on the blog: 

http://rootchocolate.com/2014/09/11/siriana_cacao/

Thanks, Piper!

Supply chain and chocolate

Posted by Landen Zernickow on September 8, 2014 at 6:36pm 1 Comment

What does supply chain have to do with chocolate? Read more on the blog about my personal connection to supply chain consciousness!

http://rootchocolate.com/2014/09/08/supply_chain/

Tempering and Bloom

Posted by Landen Zernickow on September 4, 2014 at 8:38pm 0 Comments

Check out today's post on our experience with tempering and bloom. This has been one of the most evasive parts of making chocolate and we're looking for advice from the experts. Read about our attempts and let us know what you suggest!

http://rootchocolate.com/2014/09/04/tempering_and_bloom/

Advice for making chocolate at home

Posted by Landen Zernickow on September 2, 2014 at 7:14pm 2 Comments

A new blog post is up, featuring Clay Gordon's advice for making chocolate at home. Enjoy!

http://rootchocolate.com/2014/09/02/clay-gordon-on-making-chocolate-at-home/

 
 
 

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