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

James Hull posted a discussion

Tempering

Hi everyone,I am currently tempering all my bean to bar chocolate by hand on a marble slab and I love doing it this way, however as demand grows, so does the pressure of tempering in small batches.I am wondering if there is a heated holding tank out there, that  I can temper a large batch of chocolate by hand and then transfer into the holding tank. BUT will the holding tank keep the chocolate in temper throughout the day or at least for a few hours while I remove the amount of chocolate I…See More
1 hour ago
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The DiscoverChoc Daily is out! http://t.co/CRxsOdlXrc Stories via @glpfilms @dcarli @DawnPutney

Paper.li - we are facing an outage!

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Facebook5 hours ago · Reply
Thea Spencer replied to Fargo Della Harding's discussion cocoa butter press in the group DIY
"Hi Fargo, We are a small bean to bar producer in Australia, and I've been researching the whole cocoa butter production for a while now. It seems the best way to go for a small producer is the press you have pictured above. Other options are…"
6 hours ago
Thea Spencer joined Clay Gordon's group
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DIY

The purpose of this group is to provide a place for ChocolateLife members to share their efforts in creating machines and gadgets - from winnowers to melters and more.See More
6 hours ago
Anjali Gupta replied to Dale Anderson's discussion Chocovision Tempering Question in the group Startup Central
"Hi Dale, I have had a similar problem with my chocovision. I think that happens when the chocolate cannot flow easily. I have resolved it by (1) melting all the chocolate before putting it into the machine, or (2) starting with a small amount of…"
11 hours ago
Landen Zernickow posted a blog post

Root Chocolate - Making Chocolate Friends

Over the weekend, we had the exciting opportunity to meet up with another local chocolate maker. Dave Huston of Confluence Chocolate, who lives up in Sacramento, agreed to come down to the Bay Area for a visit. We met atBittersweet Cafe, and drank some absolutely delicious hot chocolates (similar to what’s offered at Dandelion). I recommend the Spicy hot chocolate!We…See More
12 hours ago
Mark Allan replied to Dale Anderson's discussion Chocovision Tempering Question in the group Startup Central
"I'm wondering if it's too cold? I temper manually and try to keep my dark chocolate between 90-95F."
12 hours ago
Dale Anderson added a discussion to the group Startup Central
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Chocovision Tempering Question

Forgive me for the double post--I "commented on another thread, and want to post this as a new discussion too. Thanks!I've been running 3-5 Rev Deltas pretty much all day every day for 4 years. Recently, I've had a problem that I haven't been able to figure out. A machine will near the end of the tempering process (in the period after "seed out") and will over crystallize and begin to bunch up…See More
13 hours ago
David Menkes commented on Clay Gordon's group Startup Central
"Reducing moisture in the beans themselves before grinding also helps. I like to do a burn test on every batch of beans we get so that we know the moisture content. If the beans are around 6% moisture and the roasted weight is only 4% less than…"
13 hours ago
Dale Anderson commented on Clay Gordon's group Startup Central
"Dave, Thanks so much for your response. I'll see if adding a bit of cocoa butter resolves the issue. This would be a lovely simple fix."
13 hours ago
Profile IconPaul Kingston, Patricia knewl, Benjamin Franklin and 4 more joined The Chocolate Life
16 hours ago
Jody Dotson replied to Jack Meyer's discussion How does one go about getting a "Nutritional Facts" evaluation so the data can be placed on chocolate for sale? in the group Startup Central
"recipal.com is a great site for nutrition analysis"
16 hours ago
tom menezes joined Clay Gordon's group
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Hawaii Cacao

Information on cacao and chocolate in Hawaii and about the Hawaii State-wide -Cacao Variety Trial in 2010. Co-moderated by ChocolateLife member Skip Bittenbender of the University of Hawaii.Group badge photo by ChocolateLife member Koa Kahili.See More
17 hours ago
Daniel Haran joined Clay Gordon's group
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International Chocolate Awards

The International Chocolate Awards  highlights excellence in fine chocolate to consumers by awarding prizes for plain/origin bars, flavoured bars, filled chocolates (bonbons, pralines, ganaches) and spreads in national and regional rounds, culminating in our yearly World Final.Competitions are held in an expanding range of countries and World regions, including Scandinavia, Italy, European Semi-final, Canada, Germany/Austria/Switzerland and in the USA for the Americas.The Awards are overseen by…See More
18 hours ago
Daniel Haran 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
18 hours ago
Dave Huston commented on Clay Gordon's group Startup Central
"Responding to Dale Anderson's Chocovision Rev Delta issue: Hey Dale, I've seen this once with a 70% batch of Camino Verde beans from Balao, Ecuador right near the end of tempering process.  Turns out those particular beans have less…"
18 hours ago
Dale Anderson commented on Clay Gordon's group Startup Central
"Chocovision Rev Delta Help Needed. I've been running 3-5 Rev Deltas pretty much all day every day for 4 years. Recently, I've had a problem that I haven't been able to figure out. A machine will near the end of the tempering process…"
20 hours ago
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The DiscoverChoc Daily is out! http://t.co/CRxsOdlXrc Stories via @Pierre_HermeLDN @emeraldedible @CocoaDolce

Paper.li - we are facing an outage!

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Facebookyesterday · Reply
Jenny Samaniego posted a discussion

SALUDOS FROM COCOA PROVISIONS

Hola Chocolate Lifers!My name is Jenny Samaniego, founder and owner of Cocoa Provisions.  I grew up in Ecuador and I moved few years ago to NY.  My love from the chocolate industry took shape in the Unites States while working for chocolate companies, Pacari Chocolates and Vintage Plantations Chocolates, and traveling back to Ecuador to meet the farmers.The special connection I had with the industry, grew to become my life goal, after witnessing the need and struggle of the small farmers to…See More
yesterday
Jenny Samaniego joined Clay Gordon's group
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Startup Central

Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.See More
yesterday
 

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Support TheChocolateLife when you purchase products from the following companies:

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 (chocolate machines)
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Forum

Tempering

Started by James Hull in Tech Help 1 hour ago. 0 Replies

Hi everyone,I am currently tempering all my bean to bar chocolate by hand on a marble slab and I love doing it this way, however as demand grows, so does the pressure of tempering in small batches.I am wondering if there is a heated holding tank out…Continue

SALUDOS FROM COCOA PROVISIONS

Started by Jenny Samaniego in Allow Me to Introduce Myself yesterday. 0 Replies

Hola Chocolate Lifers!My name is Jenny Samaniego, founder and owner of Cocoa Provisions.  I grew up in Ecuador and I moved few years ago to NY.  My love from the chocolate industry took shape in the Unites States while working for chocolate…Continue

Difficulty tempering my own chocolate in Chocovision Revolation x3210

Started by kyle wilson in Micro-Batch "Homebrew" Chocolate. Last reply by Isaac Ekblad yesterday. 3 Replies

Hey,I am a new member to this site hoping someone may be able to help me with tempering my chocolate, I roast myself.I am able to temper it perfectly by hand, but for some reason I can't seem to get it right with the chocovision machine. The…Continue

Couverture suitable for India climate

Started by Arti Jain in Tasting Notes. Last reply by Arti Jain on Tuesday. 2 Replies

Hi,Please help me in understanding  wheather couverture chocolate is suitable for Indian climate ?When it will be sent across at various places through courier will it be able to withstand the Indian heat ?What should be done to avoid any sort of…Continue

Samoa: the Chocolate Treasure Island of the Pacific

Started by Howard & Hanna Frederick in Travels & Adventures Nov 21. 0 Replies

Have finally had time to start a open-to-the-public Pinterest board about Samoan cocoa. Did you know that Robert Louis Stevenson wrote ‘Treasure Island’ while he was in Samoa. That’s why we call Samoa the ‘…Continue

Tags: robert, louis, stevenson, island, treasure

Chocolate packagings manufacturers in Florida

Started by Dorottya Udvardy in Tasting Notes Nov 21. 0 Replies

Hi there choco fansI need help finding packaging manufacturers in Florida, a printing house for the chocolate wrapping and a good display printing company or all in one, that would be the best solution actually.Google doesn't seem to be enough,…Continue

Any recipe for hot thick chocolate preparation to be used in a chocolate machine at a market stall?

Started by Porfyra in Recipes. Last reply by Dan Lantonio Nov 18. 1 Reply

Hi all, I 've seen a similar post in this forum but it didn't quite answer my question so I would appreciate any advice from you. We are planning to have a stand at a market selling thick hot chocolate using our new machine (Camurri). The issue is…Continue

Fbm Prima

Started by Calum in Tech Help. Last reply by Calum Nov 18. 4 Replies

Hi folks,I have been offered an ex display Prima and enrober attachment at a reasonable price.The machine has less than 5 hours working time so it's essentially new. This would be our first continuous temperer and enrober, we currently have the old…Continue

Cocoatown ECGC-12SLTA Issues

Started by Evan Langendorf in Tech Help. Last reply by Evan Langendorf Nov 17. 8 Replies

Hello Chocolatelifers!We have now been working with the cocoatown unit for about 8 months and as production increased we have recently run into some problems. I am wondering if these are common and if they have been experienced by anyone else or if…Continue

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

Started by Clay Gordon in Opinion. Last reply by Annmarie Kostyk Nov 17. 85 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

Root Chocolate - Making Chocolate Friends

Posted by Landen Zernickow on November 26, 2014 at 6:31pm 0 Comments

Over the weekend, we had the exciting opportunity to meet up with another local chocolate maker. Dave Huston of Confluence Chocolate, who lives up in Sacramento, agreed to come down to the Bay Area for a visit. We met atBittersweet Cafe, and drank some absolutely delicious hot chocolates (similar to what’s offered at Dandelion). I recommend the Spicy hot…

Continue

SALUDOS FROM COCOA PROVISIONS

Posted by Jenny Samaniego on November 25, 2014 at 11:23pm 0 Comments

Hola Chocolate Lifers!

My name is Jenny Samaniego, founder and owner of Cocoa Provisions.  I grew up in Ecuador and I moved few years ago to NY.  My love from the chocolate industry took shape in the Unites States while working for chocolate companies, Pacari Chocolates and Vintage Plantations Chocolates, and traveling back to Ecuador to meet the farmers.

The special connection I had with the industry, grew to become my life goal, after…

Continue

CHOCOLATE FOIL

Posted by Alufoil Products Pvt Ltd. on November 25, 2014 at 5:28am 0 Comments

The company's products are supplied to many
multinational chocolate companies, as well as to a number
of independent manufacturers, all over the world

Root Chocolate - A Chocolate Shortage?

Posted by Landen Zernickow on November 24, 2014 at 6:28pm 0 Comments

There has been a lot of news recently regarding the world chocolate shortage. Some sources are stating that there will be a 1 million MT deficit in chocolate by 2020. The …

Continue

Root Chocolate - Chocolate Factory

Posted by Landen Zernickow on November 18, 2014 at 7:18pm 0 Comments

Ever wonder what the Root Chocolate Factory looks like? Check it out!

It’s been about 8 months since we starting playing around with chocolate. And in that time, we’ve collected quite a bit of equipment, tools, and ingredients that now fill an entire area of our apartment. We like to call that area our Chocolate Factory.

We started with just a bag of cocoa beans from the …

Continue

Root Chocolate - chocolate certifications and labels

Posted by Landen Zernickow on November 14, 2014 at 12:48am 0 Comments

"Organic"



"Local"





"Single Origin"





"Fair Trade"





"Rainforest Alliance"





"UTZ"





"Direct Trade"





What do these all mean and which ones should you pay attention to when you're choosing your chocolate? Good question! Some relate to labor practices, others relate to the environmental circumstances surrounding the farming.

Here at Root Chocolate, we've discussed where cacao farmers fit… Continue
 
 
 

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