The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
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I thought this would be an easier search but I'm hitting a wall. We'd like to start serving some drinking chocolate at area markets and as I search for a machine to keep warm and agitate our heart-stopping concoction all I am seeing is 900$…Continue
Hello everyone!!!I started my chocolate making business. I bought the tempering machine, the polycarbonate molds and I have a great chocolate to work on...but i have a lot of questions and Im hoping you all can help me.Here is the list of…Continue
I used to use white sugar and sorghum syrup, now I use organic cane with sorghum syrup and brown rice syrup. The pieces are stable for a couple of days, then begin to crystalize. Suggestions? Is it balancing fructose / sucrose? Continue
Hello,I have the older model of the small cocoatown melanger and have been through one belt change over a year or so with one batch a week in the last nine months. Recently I've noticed that the roller weels have stopped turning, first one and now…Continue
Good day to EveryoneI have been thinking about expanding my hobby chocolate making into a small business. I have been tempering by hand and melting on a double boiler for 1.5-2 lbs batch at a time, but I think it might be time to upgrade. I only…Continue
Hi,I recently ran into an airbrush problem. I sprayed my mould with yellow and red cacaobutter (untempered cacaobutter at 35°C using a compressor, not a can of compressed air) and then I moulded it with white chocolate.Up till now I didn't have any…Continue
Hi!I'm a new candy maker and am entirely self-taught in regards to chocolate. My business is not chocolate focused, but I do use chocolate to drizzle over the candies that I make. I'm currently using a Rev Delta temperer, with a ladle to fill…Continue
What a spotty list! It's good that they have Askinosie, French Broad, Dandelion, and Woodblock on their list. But other top quality b2b makers like Rogue, Fresco, Manoa, Ritual, and Dick Taylor are conspicuously absent while Lindt makes the list! Makes one question the experience and the judgment of the editors.
For me it is just another…Continue
Hello Guys. I just wanted to let everybody know about a new song called "Addicted to Chocolate" by a London girl band. I think its exactly how us chocolate lovers feel. At least that how I feel. enjoy. ( cut and paste youtube link) http://www.youtube.com/watch?v=unQF4Ri_zKc
Any ideas for doing this in bulk for festivals etc
I am often asked ... about how I approach my pairings, where I get my inspirations, and what my thought processes are. I recently had the opportunity to conceive and prepare a five–course prix fixe tasting dinner at Jimmy's #43, a craft beer bar and restaurant in New York's East Village. The occasion was April, which at Jimmy's is the inspiration for April Sours month - a celebration of sours, Lambics, and wild ferments. As I was working on the menu I…Continue
I am interested in starting my own chocolate company. While I am getting the finances together and researching business requirements etc. I am teaching myself how to make chocolates more precisely (and more important, to get excellent results every time!)
I was looking online at marble slabs and I found one for about $50 with no guarantees for the piece arriving whole to my doorstep. Then I checked my local Home Depot and Lowe's and i couldn't buy a single tile 18" x 18" but I…Continue