The Chocolate Life

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Group Review - Fortunato #4

This is the first in what I hope will be a regular series (at least quarterly) of Group Reviews, a new feature for 2014 here on TheChocolat…

Started by Clay Gordon in Tasting NotesLatest Reply

Weird Flavors and Inclusions in Chocolate

What's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten? Inquiring chocolate minds…

Started by Clay Gordon in Tasting NotesLatest Reply

Marañon Chocolate - Cacao Thought to Be Extinct Found in Peru

Nacional. I don't know about you, but when I hear the term Nacional applied to cacao, two words spring immediately to mind: Ecuador Arriba…

Started by Clay Gordon in Chocolate EducationLatest Reply

Discussions Replies Latest Activity

How to make bacon and chocolate shelf stable?

I know we have all seen a lot of bacon and chocolate together in the past few years. Does anyone know how to make the bacon shelf stable wh…

Started by Daniel Herskovic in Tips, Tricks, and Techniques

3 11 hours ago
Reply by Lana

More toffee questions...

I have been making quite a bit of toffee this holiday season and I certainly don't know everything when it comes to making this treat. I ha…

Started by Daniel Herskovic in Tips, Tricks, and Techniques

1 on Saturday
Reply by Ruth Atkinson Kendrick

Winnower needed!! Help

We are cacao farmers and chocolate makers working 4 kilos at a time. We hand winnow and we would like to either build a winnower (electric)…

Started by TalamancaOrganicaCacao&Chocolate in Tasting Notes

2 on Friday
Reply by TalamancaOrganicaCacao&Chocolate

Cocoatown ECGC-12SLTA Issues

Hello Chocolatelifers!We have now been working with the cocoatown unit for about 8 months and as production increased we have recently run…

Started by Evan Langendorf in Tech Help

13 on Friday
Reply by Evan Langendorf

Cocoatown Melanger - ECGC-12SLTA - Leaking Chocolate - Epoxy Glue Fail

Early this morning I discovered the machine rotating in a pool of chocolate at the base of the machine. After thorough cleaning, I discover…

Started by CASE in Tech Help

3 on Friday
Reply by TalamancaOrganicaCacao&Chocolate

adding cocoa butter when tempering

Hello:  I am new to chocolate and just read that it's possible to add cocoa butter when tempering to  make the chocolate more shiny and imp…

Started by Julie Lu in Tips, Tricks, and Techniques

11 on Friday
Reply by TalamancaOrganicaCacao&Chocolate

Damage to Chocolate - Low Temperature Exposure?

Does anyone know if storing dark chocolate at temperatures near freezing (35-45 F) can damage it so that it becomes very difficult to retem…

Started by baumgrenze in Tasting Notes

2 on Friday
Reply by baumgrenze

peanut butter meltaway problem

I've been making a peanut butter meltaway using peanut butter, milk chocolate and coconut oil. There are times when that meltaway center de…

Started by Nicole in Tasting Notes

5 on Thursday
Reply by Nicole

DIY Winnower

Hi all, I'm looking to build a winnower and have come across a few models posted on this site. I also have the blueprints of another winnow…

Started by Donny Gagliardi in Tech Help

19 on Thursday
Reply by Alek Dabo

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

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 spe…

Started by Clay Gordon in Opinion

99 on Thursday
Reply by Annmarie Kostyk

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