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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Profile IconTheChocolateLife via Facebook
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @NaomiStarkman @WorldCocoa @Empellon

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.

Facebook1 hour ago · Reply
PHLChocolate replied to Jo-Ellen Fairbanks's discussion Wholesale chocolate themed items in the group Startup Central
"Michel has a chocolate line. And it's not chocolate themed but check out The Dish. Great city/state themed products. "
3 hours ago
Peter replied to TerryHo's discussion Chocolate bloom questions
"I will not comment on aging chocolate as a method of flavour development.   Yes you can take chocolate from the conche without tempering and mould it into big block using plastic trays(smaller 3-5kg blocks work better, easier to use later).…"
3 hours ago
Peter replied to Sarah Hart's discussion hilliards Little Dipper and the end of 100 watt lightbulbs...
"Pet stores sell heater/ceramic bulbs in a wide range of power (used to keep dinosaurs warm). Perfect for chocolate applications."
3 hours ago
chocolateworld.co is now friends with NutraRich Philippines and Hector Velásquez
3 hours ago
Emmanuel Episcopal Church posted an event
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12th Annual Chocolate Extravaganza at Emmanuel Episcopal Church

November 8, 2014 from 6:30pm to 9pm
The 12th Annual Chocolate Extravaganza is a family fun and elegant event for the chocolate lover in all of us. Enjoy an all you can eat buffet of gourmet homemade and professionally crafted chocolates. At last year’s event we enjoyed coconut chocolate macaroons from 3660 On the Rise, chocolate pyramids from JJ’s French Bistro & Pastry, “hot out of the wok” red velvet malasadas from Agnes’ Portuguese Bakeshop, a lavish chocolate fountain, exotic confections, cakes and much more. Our silent…See More
5 hours ago
Kristin Huff joined Clay Gordon's group
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The Science of Chocolate

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
7 hours ago
Profile IconKristin Huff and Eric Conceicao joined Clay Gordon's group
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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
7 hours ago
Kristin Huff updated their profile
7 hours ago
Euphemia Uvick posted a status
"I shall be at the Salon du Chocolat in Paris. I want to discover the RRaw chocolate. They say he is using fabulous ingredients. ."
7 hours ago
Almir liked Deborah Prinz's video
8 hours ago
Candy F. Cole replied to Dave Huston's discussion For Sale: A Few Polycarbonate Molds in the group Classifieds - For Sale or Wanted
"Hi Dave,  I see that you posted this almost a year ago.  Did you ever sell your molds?  I am seeking to purchase some. I may be contacted at CandysChocolates@outlook.com Thanks, Candy (yes, that is my real birth name!)"
8 hours ago
Profile IconCandy F. Cole and Dawn joined Clay Gordon's group
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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
8 hours ago
Almir liked Alessandra's group Chocolate related stuff
9 hours ago
Almir joined Alessandra's group
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Chocolate related stuff

This group is to get everyone talking about chocolate in different forms, such as chocolate pasta, chocolate bubblebath, etc. Anything that you find and love that's chocolate themed!
9 hours ago
Almir shared Alessandra's group on Facebook
9 hours ago
Candy F. Cole replied to Sarah Hart's discussion hilliards Little Dipper and the end of 100 watt lightbulbs...
"Grainger carries the replacement bulbs, part ID is 5UCW0.  I contacted Hilliards and they recommended this bulb.  I bought 4 for under $15.  They say they provide 20,000 hours.  Hope this helps! "
9 hours ago
Maroun Milan commented on Clay Gordon's group Startup Central
"Dear sir im chocolate specialist and machine manufacturer any question you may need don't hesitate to ask"
11 hours ago
MEOW replied to Balu Bala's discussion Cocoa Farms visit and "Bean to Bar" educational training at Coimbatore India in the group Chocolate In India
"Yes, please share the photos from the farm and please let us know at least a month earlier next time, so we can arrange our travel plans accordingly."
12 hours ago
MEOW replied to Priya Mankotia's discussion How to get proper round shape Truffles in the group Chocolate In India
"Hello Priya, Welcome to the group of Indian Chocolatiers. Can you tell me what tools are you using and is it the shape which is getting distorted ? Are you using melted compounds for your dips ? There are molds available for round shape truffles,…"
12 hours ago
 

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Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife when you purchase products from the following companies:

FBM (tempering machines, dropping machines, and the Kleego line)
Pietro Berto (stone 2- and 3-roll mills from Italy)
Delani Trading
(small universals and pre-grinders)
Packint (turnkey artisan/craft chocolate production lines)
Chocovision, and CocoaTown
 (chocolate machines)
Micelli (custom polycarbonate chocolate molds)
Tomric (Selmi tempering machines and more)
Truffly Made (silicon molds for ganaches, caramels, and more)
Amano Chocolate (bulk chocolate for chefs)

Visit the main Shop page.

Forum

Chocolate bloom questions

Started by TerryHo in Tech Help. Last reply by Peter 3 hours ago. 1 Reply

Good day everyone,I have some questions about chocolate bloom. I have a patch of conched chocolate and I'm about to age it as I learn that aging is a crucial final step in chocolate flavour development for dark chocolate and reduces the acid in…Continue

hilliards Little Dipper and the end of 100 watt lightbulbs...

Started by Sarah Hart in Tech Help. Last reply by Peter 3 hours ago. 5 Replies

I have a Little Dipper from when I first began my business 10 years ago. We still use it for specialized batches of things and for milk or white chocolate. My question. What is the work around for 100 watt lightbulbs once they are completely…Continue

Tags: lightbulbs, Dipper, Little, hilliards

Dust Deputy for winnower

Started by Need beans in Tech Help. Last reply by Ilya Snowdon 22 hours ago. 42 Replies

I've been playing around building a vortex and was just wondering if anyone is using a dust deputy for this?Continue

Seattle area Chocolate folk

Started by Reverend Pearson Hobart-Beaumari in Allow Me to Introduce Myself. Last reply by Clay Gordon yesterday. 1 Reply

Hi y'all,Freshly transplanted to Kirkland from North Carolina, I am looking to meet some local chocolate folk for talk, collaboration, or even for a job if there are any available.  I have moved here so my wife can get her Doctorate.  While I am…Continue

Tags: Washington, Seattle

chocovision skimmer vs dispenser

Started by Susie in Opinion yesterday. 0 Replies

chocovision skimmer vs dispenserskimmer is more expensive. But dispense just like the dispenser (cheaper). What are people paying more bucks for? I am debating on which one to get.I will make molded chocolate bar.ThanksContinue

Display cases

Started by Amber B. in Opinion. Last reply by Susie yesterday. 19 Replies

Refrigeration vs. non-refrigerated?Hello everyone. My name is Amber and I've been surfing The Chocolate Life and gleaning all sorts of wisdom and for that I thank you. You are all very kind-hearted and helpful...not to mention extremely…Continue

Tags: cases?, Display

Roaster review

Started by Donny Gagliardi in Opinion. Last reply by Donny Gagliardi yesterday. 4 Replies

Hi there,I am looking into some small scale home roasting roaster options.  I've narrowed it down to about 3: Behemor 1600, CocoaT Junior Roaster from Cocoa Town, or a stainless steel drum (RKdrums) hooked up to a rotisserie on my BBQ.From what I've…Continue

Chocolate Gifts Portal in India.

Started by Amruta Pandav in Allow Me to Introduce Myself. Last reply by Song Cho on Tuesday. 3 Replies

Hi All,I am operations manager of www.ChocolateCity.inWe are not a chocolatier. We do not make or manufacture chocolates. But yes, we are fascinated about Chocolates.We just sell chocolates online.…Continue

Tags: Chocolates, online, City, Shop, India

online school for chocolate making

Started by Rashmi Anand in Opinion on Monday. 0 Replies

Can someone please advise on the ecole chocolate online school

confusion about chocolates

Started by Rashmi Anand in Tech Help. Last reply by Rashmi Anand on Monday. 4 Replies

friends am new in the field of chocolate moulding. did a short course where I learnt to do different types of chocolates using 70 % dark and milk compound chocolate. However where I live in Ghana compounds are not available and unknowingly bought…Continue

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 31-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

Importing Cocoa Beans

Posted by Landen Zernickow on September 25, 2014 at 5:34pm 0 Comments

One of the implications of wanting to partner directly with cacao farmers is learning how to import cocoa beans.

My first ever post on The Chocolate Life was a naive call for small-scale farmers to send me their beans. Little did I know that one of the biggest hurdles to starting a “from the bean” chocolate…

Continue

Root Chocolate - Chocolate Texture

Posted by Landen Zernickow on September 22, 2014 at 4:35pm 0 Comments

At Root Chocolate, we've learned a lot since our first batch of chocolate and are starting to churn out more professional chocolate. However, we love the accessibility of our first recipe and its simplicity. Learn more about the biggest difference between our first and most recent batch, and what we have to say about keeping chocolate-making accessible!

http://rootchocolate.com/2014/09/22/chocolate_texture/

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/

 
 
 

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Content on TheChocolateLife posted by Clay Gordon is published under a Creative Commons non-commercial, share-alike, with attribution, license.

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