The Chocolate Life

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Opinion (293)

Featured Discussions

Chocolates of Ecuador -- Arriba, Nacional, CCN51

There is debate about the Arriba bean and whether indeed there is any such thing any longer. Some say that Arriba is one bean in a category…

Started by CaseyLatest Reply

What Makes an Artisan Chocolate Artisan?

Is artisan an overused word? Can a chain as large as Starbucks lay claim to the artisan label when it comes to a Starbucks-labeled chocolat…

Started by Clay GordonLatest Reply

Discussions Replies Latest Activity

Roaster review

Hi there, I am looking into some small scale home roasting roaster options.  I've narrowed it down to about 3: Behemor 1600, CocoaT Junior…

Started by Donny Gagliardi

4 42 minutes ago
Reply by Donny Gagliardi

Medical Marijuana / Chocolate please share your experiences

As the debate heats up regarding the recreational use of marijuana, it is legal in 23 states for it use for medical reasons.  Can any share…

Started by Paul DeFruscio

12 17 hours ago
Reply by Reverend Pearson Hobart-Beaumari

Research on Chocolate - I want to speak to 100 chocolate lovers. Any idea how?

Hi guys, I'm a new member of this community. Great website. I look forward to visiting and contributing to this community. I'm studying a…

Started by Bryan Shah

1 on Thursday
Reply by Peter

Tempering & enrobing system advice

Currently looking for a tempering system with the idea of having an enrobing line to attach to it later down the road. I was looking at the…

Started by Dirke Botsford

15 Sep 23
Reply by Daniel Herskovic

Display cases

Refrigeration vs. non-refrigerated? Hello everyone. My name is Amber and I've been surfing The Chocolate Life and gleaning all sorts of wi…

Started by Amber B.

18 Sep 22
Reply by david ghobril

chocolate brand to choose, pricing vs taste

I am deciding which chocolate to bring in.. Callebaut 823NV milk (more expensive) or Van LeerBel Lactee Milk. Callebaut 70-30-38NV (more ex…

Started by Susie

3 Sep 21
Reply by MRA

Melanger

Hello everybodyI'm in the process of getting equipped for some home chocolate production. Regarding melanger, I have to products in mind: T…

Started by Ismael Neggaz

4 Sep 13
Reply by Ismael Neggaz

Putting a Price on My Business

I will be selling my small chocolate business, but I am unsure how to value it.  I've read a lot online about selling and valuing businesse…

Started by Mickey Miller

1 Sep 9
Reply by It's Chocolate

Chocovision Rev2 default temperatures

Hello, I have a Rev2 but I haven't used it yet, I wonder if I can change at will (up and down) the default  melting and tempering temperatu…

Started by Eduardo Ostos

2 Sep 9
Reply by Eduardo Ostos

Liquering

I've noticed my chocolate maker doesn't liquer his nibs anymore. We don't add extra cocoa butter or chemicals to our process. I've noticed…

Started by Sarah

3 Sep 8
Reply by Ben Rasmussen

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