The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share.

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Latest Activity

Christopher Sheldrick and Nicholas Whebell are now friends
2 hours ago
Nicholas Whebell left a comment for Christopher Sheldrick
"Hi Chris, I'm in Brisbane and have plenty of cocoa beans. You didn't leave an email for me to contact you on. Kind regards, Nick.E: nick@nickschocolate.com.au"
2 hours ago
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"If anyone ever suggests that you start a chocolate business…run! Just kidding of course (but there are days…).   ; ) We’ve made some more good progress on a number of fronts. We filed our PFR with the Department of…"
4 hours ago
Ash Maki posted a discussion

savage bros Tempering & Molding Workstation vs the selmi one or legend

Hi i am looking for anyone with experience with either or both machines and if some one could point me in the direction of which one might be a better buy... Thanks I do understand that the selmi is continues feed option but any feedback would be helpful...http://www.selmi-chocolate.it/en/prodotti.asp?id_categoria=1&id=6#specifiche…See More
8 hours ago
Andrea Bauer posted a discussion

Fruit purée brands

Hi All,I am in need of some fruit purées and am interested to know which brands people prefer. I have a brand I already use but I haven't been going through it as fast as expected and I feel the quantity I need to order is too much. I'd like to hear which brands have great flavors and are as pure as possible (fruit and a minimal amount of sugar if possible). I use them to make fruit-flavored ganaches as well as pates and the occasional jelly (for inclusion in chocolates)Thanks,AndreaSee More
12 hours ago
Brad Churchill and him are now friends
16 hours ago
Daniel Herskovic replied to Dirke's discussion Guitar cutter
"I would advise you to cancel the order you just purchased. Way back when I bought a guitar I bought the guitar with the plastic base. It was so difficult to clean that I sold it after 2 uses and bought the Dedy from Bakedeco . Here is the link…"
20 hours ago
Sebastian replied to him's discussion How to calculate how much chocolate enrobing for each bonbon?
"Well, i reckon there's many ways to do it, and there's lots of variables.  if your centers are solid enough for you to handle, why not weigh out 20 of them before and after they've been enrobed to get an average weight?  If…"
23 hours ago
Chantelle Giardina replied to Chocolate Woman's discussion Temper Machine and Chocolate Melter?
"When we are in production mode and are running low on chocolate (in our large tempering machine) we sometimes use a large container/bucket to melt about 5-7kg in a microwave. If you want to keep running without restarting the tempering process then…"
yesterday
cheebs and David Menkes are now friends
yesterday
him shared a profile on Facebook
yesterday
Dirke replied to Dirke's discussion Guitar cutter
"DR in Montreal? Who's that? I might be able to cancel if they have something better? I only just ordered it tonight... "
yesterday
Clement Olando Bobb posted photos
yesterday
Kerry replied to Dirke's discussion Guitar cutter
"To little too late - but DR in Montreal handles Dedy. "
yesterday
Dirke replied to Dirke's discussion Guitar cutter
"Thanks for the advice Daniel, much appreciated. I just actually found one from Bakedeco (NYC) that I bought, just waiting now for the delivery. It's not metal based but it has three frames and from my research seemed fairly common place. So…"
yesterday
Clement Olando Bobb posted photos
yesterday
Daniel Herskovic replied to Dirke's discussion Guitar cutter
"Hello Dirke, I make my living making chocolate confections and I will tell you that my  confectionery guitar is one of my most important pieces of equipment. They are pricey pieces of equipment, but ultimately this tool helps me save money and…"
yesterday
him posted a discussion

How to calculate how much chocolate enrobing for each bonbon?

Hi there,If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon? Thank See More
yesterday
Clement Olando Bobb commented on Clement Olando Bobb's album
Thumbnail

Fermenting and drying fine cocoa beans in Tobago

"The Louis d'Or single estate 'mini'; Raisins, rich basal cocoa notes and sweet wild fruit flavours end it off."
yesterday
Clement Olando Bobb posted photos
yesterday
 

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Tomric (molds, smallwares, and more)
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Forum

savage bros Tempering & Molding Workstation vs the selmi top ex

Started by Ash Maki in Tech Help 8 hours ago. 0 Replies

Hi i am looking for anyone with experience with either or both machines and if some one could point me in the direction of which one might be a better buy... Thanks I do understand that the selmi is continues feed option but any feedback would be…Continue

Fruit purée brands

Started by Andrea Bauer in Tasting Notes 12 hours ago. 0 Replies

Hi All,I am in need of some fruit purées and am interested to know which brands people prefer. I have a brand I already use but I haven't been going through it as fast as expected and I feel the quantity I need to order is too much. I'd like to hear…Continue

Guitar cutter

Started by Dirke in Opinion. Last reply by Daniel Herskovic 20 hours ago. 5 Replies

I am thinking of biting the bullet and buying a guitar cutter, and looking for a supplier in Canada. Anyone know of anyone? or even a used one....Secondly, any recommendations? Double guitar or single? Pros or cons...do you find you use it enough to…Continue

Tags: guitarcutter, cutters

How to calculate how much chocolate enrobing for each bonbon?

Started by him in Tasting Notes. Last reply by Sebastian 23 hours ago. 1 Reply

Hi there,If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon? Thank Continue

Temper Machine and Chocolate Melter?

Started by Chocolate Woman in Tips, Tricks, and Techniques. Last reply by Chantelle Giardina yesterday. 5 Replies

Do you need both a chocolate melter machine and a temper machine?  Or does the temper machine do the melting as well?Continue

deZaan Chocolate Review

Started by John E in Tasting Notes. Last reply by Philippe Tytgat yesterday. 3 Replies

What do you fellow chocolatiers think about deZaan chocolates? DeZaan positioning seems to be high quality at competitive pricing. One rep mentioned that deZaan is just as good or better than Callebaut but at a lower cost (also comparable to…Continue

Tags: brands, opinion, dezaan, valrhona, felchlin

Cocoatown Melanger Chocolate tastes like burnt rubber

Started by Jessica Osterday in Tech Help. Last reply by Jessica Osterday on Saturday. 2 Replies

Im using the recipe that I normally use in my new Melanger.  Im having serious issues.  Melanger chocolate tastes like burnt rubber after a few hours in the new machine.Has anyone experienced this?  Is this just because its new?Continue

I just wanted to show my new website and get some feedback!

Started by Steven Shipler in News. Last reply by Clement Olando Bobb on Friday. 6 Replies

Just uploaded my new website! I wanted to get some feedback on what you all think of it!The url is www.stonegrindz.comWe have been working really hard on updating this, so be critical.Thank…Continue

Tags: www.stonegrindz.com, grindz, stone, bar, chocolate

What are the meterials of the chocolatier?

Started by Or M in Chocolate Education. Last reply by Or M on Thursday. 2 Replies

Hi,I am starting to learn the art of making chocolate.I have a basic question - do chocolatiers worldwide make their chocolates from cocoa butter + cocoa mass + vanilla, or they use premade chocolate like Valrhona, Callebaut, etc?ThanksOr MContinue

Tags: Valrhona, Callebaut, butter, cocoa, making

Cutting marshmallows

Started by Corey Meyer in Tips, Tricks, and Techniques. Last reply by Omar Forastero on Wednesday. 6 Replies

We make our own marshmallows and enrobe them in chocolate. We have tried cutting them using a knife, pizza cutter and caramel cutter (6 blade rollers). All of them get sticky with marshmallow every pass. Does anyone else have any ideas? I considered…Continue

Tags: tricks, cutting, Marshmallow

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Blog Posts

Book Review: "Chocolate Chocolate," by Frances Park & Ginger Park

Posted by The Chocolate Tourist on April 13, 2014 at 6:04pm 0 Comments

I hope you will love this book as much as I did! A charming memoir of 25 years in business at the Washington, DC chocolate shop of the same name. A boost to every entrepreneur, dreamer, and chocolate lover.

Read all about it!

Chocolate Chocolate - family-run shop in DC

Posted by The Chocolate Tourist on April 9, 2014 at 4:00pm 0 Comments

What do you call the neighborhood shop that represents the dreams, hard work, family loyalty, and enduring passion for chocolate of two very special sisters? Chocolate Chocolate.

Read all about it on The Chocolate Tourist blog!…

Continue

The Chocolate Chase - looking for chocolate in all the wrong places

Posted by The Chocolate Tourist on April 2, 2014 at 2:53pm 0 Comments

...and finding it (eventually).

A morning in Georgetown leads us on a wild goose chase! But chocolate always comes through in the end.

Read…

Continue

Monday Mug: Magic Chocolate Elixir (Zero Calories!)

Posted by The Chocolate Tourist on April 1, 2014 at 12:32pm 0 Comments

Ahhh, Monday! The first day of a new week. The first week of a new month.

The first opportunity for hot chocolate. And joke recipes!

 

Find the …

Continue

How we make Mámor's Koko Samoa Chocolate Tea

Posted by Howard & Hanna Frederick on March 30, 2014 at 9:16pm 0 Comments

mamor-koko-samoa-tea Mámor own Koko Samoa Tea One of the most popular hot drinks at the High Tea Szalón is “Mámor Koko Samoa Chocolate Tea”. We have been serving this innovative new "tea" to Australians for three years now and finally we’d like to reveal…

Continue

Chocolate-scouting in San Diego, CA

Posted by The Chocolate Tourist on March 26, 2014 at 8:21pm 0 Comments

San Diego is so cute.

Between the sunshine, the water, the palm trees, and the colorful little neighborhoods dotting the landscape, San Diego beckons to visitors and makes you want to explore. Since I was there for the race last weekend, I went in search of chocolate.

And I found Caxao Artisan Chocolates in Little Italy, as…

Continue
 
 
 

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