The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,018)

Featured Discussions

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

Guitar cutter

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…

Started by Dirke in Opinion

0 7 hours ago

Cocoatown Melanger Chocolate tastes like burnt rubber

Im using the recipe that I normally use in my new Melanger.  Im having serious issues.  Melanger chocolate tastes like burnt rubber after a…

Started by Jessica Osterday in Tech Help

2 11 hours ago
Reply by Jessica Osterday

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

Just uploaded my new website! I wanted to get some feedback on what you all think of it! The url is www.stonegrindz.com We have been work…

Started by Steven Shipler in News

6 12 hours ago
Reply by Clement Olando Bobb

What are the meterials of the chocolatier?

Hi, I am starting to learn the art of making chocolate.I have a basic question - do chocolatiers worldwide make their chocolates from cocoa…

Started by Or M in Chocolate Education

2 yesterday
Reply by Or M

Cutting marshmallows

We make our own marshmallows and enrobe them in chocolate. We have tried cutting them using a knife, pizza cutter and caramel cutter (6 bla…

Started by Corey Meyer in Tips, Tricks, and Techniques

6 on Wednesday
Reply by Omar Forastero

Bean to bar viscosity after adding sugar

I'm experimenting with some conacado Dominican Republic at home, and after grinding for 24 hours I had super low viscosity (almost like wat…

Started by David Menkes in Micro-Batch "Homebrew" Chocolate

18 on Wednesday
Reply by Sebastian

Looking for Grindeurs/Melangers in Europe

Hi everyone, I'm looking for Grindeurs/Melangers with maximum capacity 4kg. Do you know about any brands or any shops in Europe? Thank you…

Started by Filip Teply in Where to Buy

1 on Wednesday
Reply by Itziar Calvar

Introduction with a few questions

Hi, my name is Hong Le from Los Angeles.  I've been working as a web programmer in the internet sector for half of my life.  I figure it's…

Started by Hong L in Allow Me to Introduce Myself

5 on Tuesday
Reply by Dario M. Agesilao

800 gr. half an easter egg :D

Started by Dario M. Agesilao in Tasting Notes

0 on Tuesday

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 Notes

23 on Tuesday
Reply by Nicholas Whebell

RSS

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service