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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Landen Zernickow posted a blog post

Clay Gordon on living the chocolate life

“You never know when a small decision will have a profound impact on your life.” – Clay Gordon, the world’s first international chocolate criticRead more on today's blog post, part one of a two-part series with The Chocolate Life's own Clay Gordon!http://rootchocolate.com/2014/08/28/clay-gordon-on-living-the-chocolate-life/See More
3 hours ago
Paul Johnson posted a discussion

Selmi One Question

I have connected my new Selmi One tempering machine and was able to prewarm but when I push the stirring button the paddle runs for 10 seconds and the button turns red and the paddle stops.If I push the reset button the paddle can be turned on but will only run for 10 mor seconds before faulting again.Any ideas?See More
4 hours ago
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10. Kallari Sacha 75%

Added by Vera Hofman on August 23, 2014

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11. Madécasse 80%

Added by Vera Hofman on August 23, 2014

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12. Chocolate_Truffle_4

Added by Wesley on August 23, 2014

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3. Cacao Hunters

Added by Vera Hofman on April 11, 2014

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6. Blanxart Brasil 76%

Added by Vera Hofman on August 23, 2014

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19. IMG_1018

Added by Wesley on August 23, 2014

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18. artisan chocolates

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17. Blanxart Ghana 72%

Added by Vera Hofman on August 23, 2014

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20. Sea Salt Caramel

Added by Wesley on August 23, 2014

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5. peanut_butter_fudge

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7. IMG_1020

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8. Peanut Brittle 01

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Forum

Selmi One Question

Started by Paul Johnson in Tech Help 4 hours ago. 0 Replies

I have connected my new Selmi One tempering machine and was able to prewarm but when I push the stirring button the paddle runs for 10 seconds and the button turns red and the paddle stops.If I push the reset button the paddle can be turned on but…Continue

What to use if there is no rich cream available

Started by Erika Reich in Tasting Notes. Last reply by Sebastian 6 hours ago. 4 Replies

Dear chocolatiers, Im Erika Reich and I have my small chocolate manufacture in Iran (Tehran), which I started a year ago. There are some ingredients (for ganache making) which is difficult to find here. Like rich cream. The fat contant of the creams…Continue

looking for a decent tempering machine ASAP

Started by sabrina in Opinion. Last reply by Candyman yesterday. 18 Replies

Hi I'm starting a small home business and  would like to by a good used tempering machine! Not looking for any particular kind just a good one to start. Any recommendations are accepted.ThanksContinue

job in confectionery industry

Started by Goran Vjestica in Allow Me to Introduce Myself. Last reply by Nicole yesterday. 5 Replies

Do you say how I can to find a job in confectionery industry, special chocolate industry?Continue

conche machine

Started by mariano garcia in Opinion. Last reply by mariano garcia on Monday. 5 Replies

Hi all,anyone know if this machine is good for conching chocolate?…Continue

Chocolate Academy - Callibaut

Started by Christian Tyler in Chocolate Education on Monday. 0 Replies

Has anyone taken the Chocolate Academy International Chocolate making class from Callebaut?  I am trying to find classes here in Brazil to perfect my chocolate making abilities. Could anyone please give me any feedback about their experience with…Continue

Where to buy chocolate in Europa

Started by Bjarne Bremholm in Tasting Notes on Sunday. 0 Replies

It is very expencive to buy chocolate in Denmark.Idears are welcome :-)Bjarne - living in the suburbn of Copenhagen.Continue

How can I sell chocolate online?

Started by Tet Kay in Tech Help. Last reply by Michael Arnovitz on Sunday. 5 Replies

Hi, newbie chocolate maker here. I have been making chocolate quite some time now for close friends and international business. I would like to take my chocolates online but find information regarding this really hard to find.Not sure if there's a…Continue

Alternative sugars used?

Started by Sandy Phillips in Tech Help. Last reply by Ernesto Bugarin Pantua Jr. on Saturday. 5 Replies

Hi everyone,We have been asked many times to make a chocolate that diabetics can have, and I understand beet sugar works well for that purpose.  Has anyone here tried using beet sugar in their chocolate?  Or have you tried coconut sugar as well?…Continue

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

Started by Clay Gordon in Opinion. Last reply by ChocoFiles Aug 22. 79 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

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

Clay Gordon on living the chocolate life

Posted by Landen Zernickow on August 28, 2014 at 9:46pm 0 Comments

“You never know when a small decision will have a profound impact on your life.” – Clay Gordon, the world’s first international chocolate critic

Read more on today's blog post, part one of a two-part series with The Chocolate Life's own Clay Gordon!

http://rootchocolate.com/2014/08/28/clay-gordon-on-living-the-chocolate-life/

Chocolate Ganache-Topped Chocolate-Cherry CUP-PAKENs

Posted by Lisabeth Flanagan on August 28, 2014 at 2:00pm 0 Comments

Chocolate and cherry is always a delicious combination, and this recipe is no exception. These 'cup-pakens' have mini cherry pies hidden inside of moist chocolate cupcakes.  Best of all, they are topped with a rich, real-cream chocolate ganache.  Try it!  I guarantee you will impress all…

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Premier Wonder Grinder

Posted by Landen Zernickow on August 25, 2014 at 9:57pm 0 Comments

A new post is up about our new melanger and our biggest batch yet! Check it out at the address below:

http://rootchocolate.com/2014/08/25/premier_wonder_grinder/

Winnowing Woes

Posted by Landen Zernickow on August 24, 2014 at 1:31am 0 Comments

Hi chocolate-making community,

A new post is up on the blog about winnowing. Help me figure out a smart solution for winnowing at home that doesn't break the bank or require expert engineering skills!

http://rootchocolate.com/2014/08/23/winnowing-woes/

Looking forward to your advice!

Landen

Flourless White Chocolate Cake

Posted by Lisabeth Flanagan on August 21, 2014 at 8:22am 0 Comments

I do a lot of experimenting with Flourless Chocolate Cake, and lately I have worked on recipes for white and milk chocolate (instead of the same ol' dark chocolate cake). Here is result of my white chocolate experiments with fresh Ontario peaches: http://ultimatelychocolatecakes.blogspot.ca/2014/08/flourless-white-chocolate-cake-with.html  I'd love to see your flourless chocolate cake…

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What's your favourite 85%

Posted by Lisabeth Flanagan on August 21, 2014 at 8:17am 0 Comments

I have tried all the commercial brands and some craft brands....but what are your favourite craft, bean-to-bar 85% dark chocolate bars?  Please tell me in the comments section on my blog page: http://www.ultimatechocolateblog.blogspot.ca/2014/08/whats-your-favourite-85-chocolate-bar.html

 
 
 

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