The DiscoverChoc Daily is out! http://t.co/d8uSs7g19K ▸ Top stories today via @culturecheese @HeritageFoodUSA @TheTastemake
Discover Chocolate and Live La Vida Cocoa!
The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.
Quick Links
Photos
Videos!
Latest Activity
Laura B replied to Laura B's discussion Best Drizzling Method?"That looks interesting! I might have to check it out. Thank you!"
Chocotoymaker replied to Kris Schoofs's discussion Problem unmoulding airbrushed chocolates"Even though it is true that you don't need to temper colored cocoa butter you want to work with it at as low a working temperature as possible. You can still easily spray it at 28-29 degrees. Working at that temperature will give you ability to…"
Michael Arnovitz replied to Laura B's discussion Best Drizzling Method?"You might try something like this: http://www.pastrychef.com/CONFECTIONERY-FUNNEL--ECONOMY_p_2176.html"
Heather Garza replied to MaryAnne's discussion FOR SALE: CANDY BOXES in the group Classifieds - For Sale or Wanted"How many do you have of each size? Could you send a picture? My email is info@garzasgoodies.com
Thanks
Heather"
Conrad Miller posted a videoA Cacaoist Needs Some Cacao Juice
Visit http://www.fundanything.com/cacaoist-needs-cacao-nectar for more details! I'm raising money to bring cacao juice to the NYC marketplace. I'm planning o...
Laura B posted a discussionBest Drizzling Method?
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 squeeze bottles for drizzling. The problem is that my hands are going to give out after squeezing bottle after bottle to do one batch after another. Does anyone know of a chocolate tool, trick or ANYTHING that is easier than the squeeze bottle? My…See More
Karen Blueberry replied to Karen Blueberry's discussion Washing Strawberries"Thanks to everyone for your response.
Do you have a problem with the leaves drying out after you wash the berries? I try to buy, wash and dip the strawberries one day for use/deliver the next day but found that the leaves tend to dry up overnight. I…"
Bobby Val replied to Bobby Val's discussion FOR SALE - 1/16/2013 - Refrigerated Chocolate Bakery Display Cases 6' in length 2' deep 48" Tall in the group Classifieds - For Sale or Wanted"We still have them. We were going to open another store so we decided to keep them after we listed them. But we are about a year out from opening. But we will still sell them if you want them.
Call me 702-461-2258
"
Jean Korac replied to Bobby Val's discussion FOR SALE - 1/16/2013 - Refrigerated Chocolate Bakery Display Cases 6' in length 2' deep 48" Tall in the group Classifieds - For Sale or Wanted"Good Afternoon,
Are your cases still for sale?
Thank you in advance."
FCIA's event was featured
FCIA Summer Event at Radisson Martinique
June 29, 2013 from 12:30pm to 9:30pm
This year’s Summer Event is not to be missed! We have extended the program, offering three additional sessions (seating is limited). For full details and to register, please visit our site at www.finechocolateindustry.org.Our evening program will be lead by Dr. W. Jeffrey Hurst (Principle Scientist from The Hershey Company Technical Center), Dr. Nat Bletter (of Madre Chocolate) discussing their experiences as Cacao Hunters.Hurry - Early Bird…See More
Kris Schoofs posted a discussionProblem unmoulding airbrushed chocolates
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 problems airbrushing, but this time I encountered small areas on some of the chocolates where the coloured cacaobutter stayed attached on the mould after unmoulding.According to Peter Greweling's book (and from personal experience), it is not…See More
DiscoverChoc via TwitterThe DiscoverChoc Daily is out! http://t.co/d8uSs7g19K ▸ Top stories today via @ecolechocolat @MostlyAboutChoc @ZakaryPelaccio
Brad Churchill replied to Chocolate Luv's discussion Premade truffle shels- necessity or copout?"Jim;
The person at Qzina I would start with is Tamara Fusick. Great service. Her contact information is below:
Tamara Fusick
Gourmet Account Manager
Calgary & Southern Alberta
Qzina Specialty Foods, Inc
CELEBRATING 30…"
FCIA posted an event
FCIA Summer Event at Radisson Martinique
June 29, 2013 from 12:30pm to 9:30pm
This year’s Summer Event is not to be missed! We have extended the program, offering three additional sessions (seating is limited). For full details and to register, please visit our site at www.finechocolateindustry.org.Our evening program will be lead by Dr. W. Jeffrey Hurst (Principle Scientist from The Hershey Company Technical Center), Dr. Nat Bletter (of Madre Chocolate) discussing their experiences as Cacao Hunters.Hurry - Early Bird…See More
Groups
Support TheChocolateLife by Taking Advantage of Special Member Offers:
Support TheChocolateLife while enjoying discounts on great products:
FBM (continuous tempering machines);
Irinox and Arctic (refrigeration);
Packint (turnkey artisan/craft chocolate production lines);
Bakon, Chocovision, and CocoaTown (chocolate machines);
Tomric (molds, smallwares, and more);
Ciao Imports (Guittard and Valrhona chocolate in bulk).
For a complete list of special offers, visit the main Shop page for links.
Events
Forum
Best Drizzling Method?
Started by Laura B in Tips, Tricks, and Techniques. Last reply by Laura B 7 hours ago. 3 Replies 0 Likes
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
Tags: topping, decorating, drizzling
Problem unmoulding airbrushed chocolates
Started by Kris Schoofs in Tips, Tricks, and Techniques. Last reply by Chocotoymaker 9 hours ago. 1 Reply 0 Likes
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
Washing Strawberries
Started by Karen Blueberry in Tips, Tricks, and Techniques. Last reply by Karen Blueberry 17 hours ago. 6 Replies 0 Likes
Can anyone give me advise on the best way to wash & prepare strawberries before dipping them?Many Thanks,KarenContinue
Tempering Machine VS Melter
Started by Lawrence danielka in Opinion. Last reply by Lawrence danielka 18 hours ago. 6 Replies 0 Likes
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
Premade truffle shels- necessity or copout?
Started by Chocolate Luv in Opinion. Last reply by Brad Churchill yesterday. 16 Replies 0 Likes
Hello friends, I own a small chocolate company which has been slowly growing over the last 4 years. I mainly sell wholesale to small gourmet shops, and am really looking to expand out of my city and to a more national basis. With that in mind, I…Continue
Emerging Chocolatier with questions.
Started by Evan Langendorf in Opinion. Last reply by Brad Churchill yesterday. 12 Replies 1 Like
Hello everyone! First of all I would like to give thanks to all who contribute to such a wonderful site, the information has been hugely helpful for me so far. I have a few questions that havent been exactly covered or at least I havent found them.…Continue
financing a chocolate shop
Started by Clarah Manuhwa in Chocolate Education. Last reply by Clarah Manuhwa yesterday. 4 Replies 0 Likes
I know so many of you started their own chocolate shops. I was wondering how much it costs to start a chocolate shop. I know it depends upon a lot of factors including location and size. Any information would be very helpful to plan ahead.Continue
Choosing the right chocolate?
Started by Mike Mills in Opinion. Last reply by Clay Gordon yesterday. 3 Replies 0 Likes
Really exciting time as we're shortly due to open our first chocolate factory shop in the UK. Now that the reall leg work has started, we are currently looking at suppliers of raw materials and I was absoluteley astounded by the sheer number of…Continue
melanger necessary?
Started by beth campbell in Tech Help. Last reply by beth campbell yesterday. 14 Replies 0 Likes
Wondering if anyone knows if a conching or melanger is necessary to mix cacao powder, butter and sugar, or does it have to be liqeur?Continue
Working on a cocoa farm
Started by Sarah Ariella Shapiro in Travels & Adventures. Last reply by Peter Kring yesterday. 8 Replies 0 Likes
Hi All,I'm traveling down to Costa Rica this October, and was wondering if anyone knew of any working cocoa plantations, farms or coops I could possibly work on for a few weeks.Thank you for your help,SarahContinue
Custom Search for TheChocolateLife.com using Google ...
Loading
Support TheChocolateLife by buying stuff you want on Amazon:
Blog Posts
Thank you for trying to keep us spam free
Posted by sammygayle on May 20, 2013 at 11:55am 0 Comments 0 Likes
Hi Clay:
Thank you so much for your recent email and all your efforts to try and keep us spam free. This is much appreciated.
SGL
addicted to chocolate song
Posted by teddy on May 13, 2013 at 10:00am 0 Comments 0 Likes
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
Suggestions of the Best Commercial Recipe for Spanish Thick Chocolate for Churros Dipping
Posted by Neville on April 25, 2013 at 7:56pm 0 Comments 0 Likes
Any ideas for doing this in bulk for festivals etc
Anatomy of a Tasting Menu
Posted by Clay Gordon on April 21, 2013 at 12:00pm 0 Comments 2 Likes
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
Starting slowly - Picked up a free granite slab this morning!
Posted by Kaydee Kreitlow on March 30, 2013 at 1:30pm 0 Comments 0 Likes
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 3D Chocolate Easter Egg Art
Posted by redman on March 28, 2013 at 10:41am 0 Comments 0 Likes
As a new member and in the spirit of the Easter Bunny, since I cant share real chocolate with you, I did the next best thing, and created a series of 3D Model Eggs and applied real chocolate textures to them . I also created 3D individual gold egg holders to place them in and then created a realistic rendering of the models into this picture…
ContinueMember Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
Top Discussions
Rights and Usage
New Member Moderation is ON to prevent SPAM memberships. All members, please read The Community Guidelines before posting. (Updated 10/10/11.)
If you believe your copyrighted content is being used inappropriately, please contact the TCL moderation desk before submitting a DMCA takedown notice.
Content on TheChocolateLife posted by Clay Gordon is published under a Creative Commons non-commercial, share-alike, with attribution, license.
All other content is © the author/creator and should not be reproduced without their express consent.
Disclaimer: The opinions expressed on this site are solely those of the person(s) posting them and their presence here does not imply the endorsement of the management. YMMV.
© 2013 Created by Clay Gordon.
