The Chocolate Life

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Chocolate Education (65)

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Phytic Acid content of Chocolate

I have recently learned that chocolate is extremely high in phytic acid - one of the highest of all foods.  Phytic acid is considered an an…

Started by Lana

0 Apr 17, 2013

Single Origin Chocolate - Standards?

Hello!  I am seeking reliable sources of South American Single Origin chocolate.  I have been using a Colombian and a Venezualan chocolate…

Started by Kalibri Anne

15 Apr 15, 2013
Reply by Clay Gordon

Cacao genetics

I have 5-6 different cacao sub-species, can anyone identify by pod photos.

Started by Fin

3 Apr 10, 2013
Reply by Fin

Food safety when keeping chocolate or compound melted

I recently purchased a chocolate melter from TCF sales. I am currently using Mercken's compound melts in this melter.    We are extremely h…

Started by Shannon Campbell

15 Apr 8, 2013
Reply by Brad Churchill


Hi, I have question in regards to the word ganache...where does it come from (origin) and what does it mean?   Help!!!   G 

Started by Gustaf

5 Mar 27, 2013
Reply by Gustaf

Magnetic Mold history?

Does anyone know how, why, when the magnetic molds made their appearance in the chocolate world? Who invented them? who was the first to co…

Started by Daniela Vasquez

0 Feb 12, 2013

Chocolate courses or schools

hey there does anyone have any idea or information about chocolate schools or institutes in which they offer courses about the production/m…

Started by Mahmoud batakji

7 Jan 14, 2013
Reply by Neha Dwivedi

NYC area chocolate class (bean to bar)

Hello - I'm in NYC and I'm looking for a good chocolate making class anywhere close to the area that not only gives me some hands on experi…

Started by Vidya Murthy

10 Jan 4, 2013
Reply by Steven J

Shelf life of Pernigotti cocoa powder

Can anyone please tell me the shelf life of Pernigotti cocoa powder? It has a higher fat content (20-22%) and I want to make sure I am not…

Started by Dorothy Rackley

3 Nov 26, 2012
Reply by Sebastian

Identifying couverture chocolate

I'm trying to figure out what is and isn't couverture by looking at the labels, and I'm a bit confused. My understanding is that in general…

Started by Lane Wigley

4 Oct 24, 2012
Reply by Gap


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