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

Ankur Bhargava is now friends with chintan and Raj
56 minutes ago
Ankur Bhargava liked Tamanna Zakaria's discussion Chocolate making machines
56 minutes ago
Tamanna Zakaria added a discussion to the group Chocolate In India
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Chocolate making machines

Hi everyone,I wanted to know how much does  chocolate making machines and equipments costs in India. I mean if i buy all domestic made machines like tempering machine, enrobers and guitar cutters.In how much indian rupess will be required for initial cost of setup.Please experienced ppl reply and ones who have done researched on this topic is welcome.Thank you in advance.See More
1 hour ago
Tamanna Zakaria replied to Ritu Motwani's discussion How is the quality of Indian couverture? in the group Chocolate In India
"Hi Ritu, You must have finished your programme by now. I am intrested to know whats next for you. Are you venturing into chocolate making or still in process? Kindly reply. Have a nice day"
1 hour ago
Tamanna Zakaria replied to ramya's discussion Best chocolate blocks in the group Chocolate In India
"dear Balpreet,  Can u give me an idea abt Jindal Couverture. where i find there products and which country they belong to? Thank you."
1 hour ago
Tamanna Zakaria commented on Arti Jain's blog post Hand temper dark chocolate
"its ok , if u already tempered them. The best thing about chocolate is u can always re-temper. Try the whole process again and agitate a bit more this time. when u start melting chocolate try not to raise the heat like last time. Go atleast 2…"
2 hours ago
Alufoil Products Pvt Ltd. posted a blog post

CHOCOLATE FOIL

We supply to many multinational chocolate companies, as well as to a number of independent manufacturers all over the world.Our company's policy assures high quality products at competitive pricesSee More
4 hours ago
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The DiscoverChoc Daily is out! http://t.co/PE06uwZWZe Stories via @MBDCraft @TV5MONDEAsia @MrFrugii

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.

Facebook5 hours ago · Reply
Nicole Gnutzman replied to Clay Gordon's discussion Desmon Refrigeration CLOSEOUTS in the group Classifieds - For Sale or Wanted
"Hi Clay, I'm looking for something just like the TGP3 except with humidity control, so I can display the chocolate truffles on the marble (with a sneeze guard, of course) and then store extra truffles in the temperature controlled fridge. My…"
11 hours ago
Hector Velásquez commented on Tom's video
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Bahen & Co, Margaret River, Western Australia

"Very interesting, and ewxcelente passion for cocoa and chocolate, are open to many successes to provide the best cocoa from Ecuador"
12 hours ago
Andrea Bauer replied to Bryan's discussion Topping chocolate after it dries?
"I usually have a batch of tempered chocolate on the side and dip whatever I am putting on my finished chocolate. You can do this with nuts, coconut, or whatever. If you do what you are suggesting (steaming) then you will alter the temper and if not,…"
17 hours ago
Dale Anderson replied to Dale Anderson's discussion Chocolate Grating in the group Startup Central
"Brad and Ben, Thanks for replying and for your suggestions.I'll give them a try. All the best, Dale"
23 hours ago
Ben Rasmussen replied to Dale Anderson's discussion Chocolate Grating in the group Startup Central
"After getting a recommendation from another chocolate maker, I tried an ice shaver/snow cone machine. It works pretty well. It makes more of a chunky powder than flakes, though. I did get a small amount of melting after running it for a bit, but the…"
23 hours ago
Akua Obenewaa Donkor updated their profile
yesterday
Rick Doucette replied to Rick Doucette's discussion For sale 2 melanger 1 temperer 1 champion juicer mini vibrating table etc. $1500 in the group Classifieds - For Sale or Wanted
"Its Auburn, Maine. All the equipment is in good working condition."
yesterday
Briju Parthasarathy commented on Clay Gordon's group Sculpting with Chocolate
"Its an amazing world and hats off to the chefs who have created such beautiful sculptures."
yesterday
Briju Parthasarathy joined Clay Gordon's group
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Sculpting with Chocolate

This group is for ChocolateLife members interested in sculpting with chocolate - whether for fun or for competition showpieces.
yesterday
Briju Parthasarathy commented on Clay Gordon's group Chocolate In India
"Hi everyone I have just joined the TCL group and am happy that found place all about chocolate and would be able to get better info."
yesterday
Briju Parthasarathy replied to ramya's discussion Best chocolate blocks in the group Chocolate In India
"Hi I have tried SelBourne, Vanleer chocolates but found Morde chocolates better to these ones. Choice is yours. Econimically Morde is far better than these too. Result is god in making truffles, chocolates with fillings and also for slabs"
yesterday
Briju Parthasarathy 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
yesterday
 

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Support TheChocolateLife by Taking Advantage of Special Member Offers:

Support TheChocolateLife when you purchase products from the following companies:

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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)

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Forum

Topping chocolate after it dries?

Started by Bryan in Tasting Notes. Last reply by Andrea Bauer 17 hours ago. 1 Reply

How would I stick stuff to tempered chocolate after it dries? Would steaming it like modeling chocolate work? Any ideas? I don't want to ruin the temper.

Toak Chocolate - $260 per 50 gram bar

Started by Scott in Uncategorized. Last reply by ChocoFiles yesterday. 7 Replies

Clay called for the $100 chocolate bar.  The good folks behind Toak Chocolate answered the call with enthusiasm.  Rare and secret Ecuadorian cacao, so delicately flavored that one must handle…Continue

Experience with FireMixer

Started by Melanie in Opinion on Monday. 0 Replies

I am wondering what experience people have with the Savage Bros FireMixer in making caramels.  Would so love to hear opinions on this machine as it is a very hefty investment to make. Continue

Wrapping Candy?

Started by Bryan in Tips, Tricks, and Techniques on Sunday. 0 Replies

I make chocolate covered caramel and I want to give them as gifts. I bought a stack of wrappers for but is there a better way to wrap them then individually by hand? It takes me forever.

Francois Pralus

Started by Ian Horvath in Tips, Tricks, and Techniques. Last reply by Tom on Sunday. 4 Replies

So searching around the internet and came across this interesting quote on Francois' website: François Pralus gives away one of his little secrets to give us a more precise idea of how he obtains the right flavour before he starts to manufacture: "I…Continue

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa

Started by Arti Jain in Tech Help Oct 25. 0 Replies

I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then reheated the chocolate.but next day there were white streaks on the tempered chocolate what could be the reason…Continue

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Started by Helen Benton in Uncategorized. Last reply by Clay Gordon Oct 25. 6 Replies

Selling our Mol d'Art machine- great for making truffles, or anything with inclusions! Easy to clean and reliable, handles our high viscosity chocolate beautifully. Tempers through ambient air temperature, easy to accelerate with a fan. Please…Continue

Dried and quality cocoa beans for sale

Started by cocoabeans.supplie in Allow Me to Introduce Myself. Last reply by Clay Gordon Oct 25. 1 Reply

Standard Grade A cocoa beans Description/ Specification of our COCOA BEANS 1. TECHNICAL CHARACTERISTICS OF OUR COCOA BEANS: Commodity Name: Mature Cocoa Beans – Sierra Leone Origin. Presentation: Dried and Fermented. c.Quality classification:…Continue

Tags: beans, cocoa

FireMixer

Started by Melanie in Where to Buy. Last reply by Clay Gordon Oct 25. 1 Reply

I am looking for a Savage Bros FireMixer. Would love to hear from you if you have one available or know of someone looking to sell one.Thanks!Melanieparkcity@msn.comContinue

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

Started by Clay Gordon in Opinion. Last reply by ChocoFiles Oct 24. 80 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

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

CHOCOLATE FOIL

Posted by Alufoil Products Pvt Ltd. on October 31, 2014 at 3:25am 0 Comments

We supply to many multinational chocolate companies, as well as to a number of independent manufacturers all over the world.

Our company's policy assures high quality products at competitive prices…

Continue

Hand temper dark chocolate

Posted by Arti Jain on October 26, 2014 at 3:54am 3 Comments

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa
I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then reheated the chocolate.but next day there were white streaks on the tempered chocolate what could be the reason for that?What do I do to get perfect tempered chocolate by hand ?Thanx.Arti.
See More

Root Chocolate - 85%

Posted by Landen Zernickow on October 20, 2014 at 9:00pm 0 Comments

Last week, we finished another batch of delicious chocolate. This time, we tried four distinctly new ideas: a new roasting profile, a higher percentage cocoa, a longer refining time, and finally, a different temperature range for tempering. And the result? Smooth deliciousness!

Roasting

Rather than our typical 400 degree hit, followed by 15-20 minutes at 250, we tried a roasting profile inspired by some comments …

Continue

which oil based essence and color in best in india?

Posted by Aarti on October 17, 2014 at 3:25am 0 Comments

which oil based essence and color in best in india?

Chocolate with grains

Posted by Predrag Miladinovic on October 13, 2014 at 5:23pm 0 Comments

In 2004 I started making bars with rice, millet, kamut and quinoa puffs. I'd like to expand the line to goji berry and other dry fruit. I used to make them manually, but now I am preparing to introduce a depositor. In the picture old labels are shown, which will be…

Continue

Dedicated to Mountains

Posted by Predrag Miladinovic on October 13, 2014 at 5:00pm 1 Comment

As an old mountain climber, I will name my 40 and 100g bars after famous mountain…

Continue
 
 
 

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