The Chocolate Life

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Micro-Batch "Homebrew" Chocolate (37)

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Help support local business

Hello, I wanted to let everyone know about a kick-butt local chocolate shop in St. Augustine Florida. You can view their selections here C…

Started by Mark Mahon

3 Oct 2, 2009
Reply by Ilana

Vanilla Beans

I have never added the entire bean to my chocolate. After asking this same question at the Chocolate Alchemy forum, I discovered that this…

Started by Andrea

2 Jul 9, 2009
Reply by Andrea

Ghana Roasting?

Hi All, I just got a shipment of Ghana beans from John Nanci and will start roasting them in a couple of days. My first attempt with this o…

Started by Frank Schmidt

3 Mar 27, 2009
Reply by Frank Schmidt

4 hours to complete two molds?

I hope I am not yelled yet (again). I know a lot of you guys have experience with chocolate, but I am a complete newbie and I am still tryi…

Started by Andre Costa

10 Mar 13, 2009
Reply by John DePaula

Mexican Tabasco ??

Anybody have experience and/or hints on roasting and processing Mexican Tabasco? I have a new shipment of 5 lbs of beans and would like som…

Started by Frank Schmidt

6 Feb 12, 2009
Reply by Tom

Cultivars and Related Species

There are approximately 22 Theobroma species, and about 15 are utilized for their edible pulp or seeds. Cocoa, Theobroma cacao, is the most…

Started by Koa Kahili

3 Feb 4, 2009
Reply by Tom

Single Origin and Cacao varietals

If it's not explicitly labeled with the type of cacao used, how often does a single origin (such as Ghana, Madagascar, etc) utilize only on…

Started by James Cary

2 Nov 24, 2008
Reply by James Cary

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