The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
Support TheChocolateLife while enjoying discounts on great products:
FBM (tempering machines, dough dropping machines, and the Kleego)
Packint (turnkey artisan/craft chocolate production lines)
Bakon, Chocovision, and CocoaTown (chocolate machines)
Tomric (molds, smallwares, and more)
Micelli (custom polycarbonate chocolate molds)
Truffly Made (silicon molds for ganaches, caramels, and more)
Ciao Imports (Guittard and Valrhona chocolate in bulk)
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It's about that time where we are outgrowing the commercial kitchen we manufacture in right now. We're starting to look into our own space. We are trying to figure out what we need. How much space everything will take up, etc.The plan is to do…Continue
I got a frantic email from someone who claims to have: “…raw cocoa beans from Tanzania. We have about 25 tons stored in New Jersey. The bean count is 108pcs/100gr…. They are conventional grown. The cocoa has been fumigated. Certifications are…Continue
I have a dream of creating a raw bean-to-bar business. I am very curious in learning more about the process. I know there are a lot of postings on this forum surrounding the issue of "raw." I have gleaned a lot of pertinent information from…Continue
I am happy to find a site with people sharing my passion of making chocolate. I feel somehow lonely coming from south america and not have already seen any discussion of any south american members...Maybe I didn't search enough.I started to be…Continue
Hello!Can anyone recommend a good source for fine-flavor beans that are organic and fair-trade (or similar)?I'm looking to buy a couple hundred pounds at a time. I live in Vermont, USA.Any tips would be much appreciated!MadeleineContinue
I'm not a raw foodie, don't care about health benefits, doesn't matter to me how raw is defined, or if its even possible. Just curious if anyone on this board has ever tried any great tasting chocolate that calls itself raw?Here in Peru there is…Continue
based on the requirements of several friends we are opening new lines of products as Mani Jungle, Quinoa, Sesame, Ginger Powder, Turmeric Powder, in the same way manetenemos products Cocoa Beans Up Premium, Nibs Cocoa Liquor Cocoa, cocoa butter and…Continue
I am passionate about chocolate and want to start a bean to chocolate bar shop in Maryland. I have no experience in the chocolate business. I intend to rent a space for the shop.Continue
I just made a batch of chocolates that taste great, but have bloom. I am suspecting the problem is the molds were not properly cleaned as there was no bloom on the chocolate on the bottom of the chocolates. I have had similiar problems before.Does…Continue
Amsterdam is a beauty, no doubt about that. But it is clearly no chocolate celebrity like Paris or Brussels. In a way that's a shame (after all it got the biggest cocoa harbor in the world). However, as already mentioned on this site quite some time ago, things are getting better and better. Selflessly, I hence decided to give Amsterdam candy makers and chocolatiers a try and blog about…Continue
I saw an inquiry few months ago about inexpensive chocolate molds. I met Paul at FCIA in June 2013 and he was marketing Pour n' pack molds. When I replied the post in Jun / Jul I did not have his contact information. Now I got his contact information. You can contact him at firstname.lastname@example.org or at 401-369-9719. I hope this information is useful. I am not affiliated with his company nor I get any benefit by mentioning his company name. Since I could not find my original reply (I…Continue
I have a website, blog, and Facebook page that is primarily about chocolate molds and making custom chocolate molds - The Chocolate Mold Factory. I started this in 2007 and have been researching chocolate molds since. I have taken CAD/CAM/CNC courses and have seen the use of 3d printers. I have also taken some professional chocolatier courses.
I am looking to connect with people who are interested in chocolatiering and using/making professional molds. I am also looking…Continue
Thank you for being part of my chocolate world. It has been almost four years since Exotic Chocolate Tasting was launched. Many of you have been with me since the beginning appreciating chocolate in a whole new way. Just like you, I have evolved, too. With each experience I've been blessed with new insights that I can't wait to share with you.
This year has brought many changes to Exotic Chocolate Tasting. No longer focused on public events, most of my chocolate and wine pairings…