The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Opinion (296)

Discussions Replies Latest Activity

Is opening a chocolate business in a hot climate doable?

Hi,I am in the beginning stages of getting my chocolate business together and have TONS of questions so bare with me.We live in hot humid S…

Started by MelodyB

4 Oct 2, 2010
Reply by MelodyB

The WORST "Article" About Chocolate - EVER

A lot gets written about chocolate every day. Some of it is very good, a lot of it is pretty good, some of it is so-so, and every once in w…

Started by Clay Gordon

9 Sep 28, 2010
Reply by Pierrick marie Chouard

I ‘d love your comments and feedback on Chocolate Mold designs

I ‘d love your comments and feedback. My name is Catherine Failor and I’ve been designing soap and garden molds for 12 years (www.milkywaym

Started by Catherine Failor

8 Sep 27, 2010
Reply by Ning-Geng Ong

Cacao in Colombia

Hello!  I was wondering if anyone has any contacts of cacao growers in Columbia or know of groups making some good chocolate there? (I am a…

Started by Chrissie Bettencourt

4 Sep 14, 2010
Reply by Chrissie Bettencourt

Schlepping Chocolate to Markets & Events

I am going to start selling at markets and special events here in New York City, and one of the things I am having trouble deciding is how…

Started by Andre Costa

0 Sep 9, 2010

Type of Carbohydrate in Cacao?

Hi There, I recently started a new eating regimen. Some of you may have heard of it. It's called the Specific Carbohydrate Diet. This eatin…

Started by Jared A. Hirsch

1 Jul 1, 2010
Reply by Lana

rich creamy fillings without the cream

I hope there is someone out there who can help me...I am new at the chocolate world and I am looking for a recipie for a smooth rich and cr…

Started by Claire North

11 May 16, 2010
Reply by Sandra Mallut


If I can only afford to go to one industry show a year which one is a can't miss? I want to see packaging, machines, molds, and talk with c…

Started by Brad Payton

2 May 4, 2010
Reply by Wendy Buckner

Cocoa species

Is there really a fourth spieces of cocoa bean in Ecuardor or are they just trying to brand their production as special? Anyone know anythi…

Started by K dupuis

4 May 3, 2010
Reply by K dupuis

Just curious...

Does Vosges use truffle shells, because it is quite thick and the taste reminded me of Felchlin truffle shells?

Started by Cherry Bodey

4 May 2, 2010
Reply by Cherry Bodey


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