The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tasting Notes (176)

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 GordonLatest 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 GordonLatest Reply

How Are You Making These Holidays Special with Chocolate?

It was a frigid 19 degrees F when I woke up this morning, with wind chill down to 5 degrees. Winter is here (though officially still 10 day…

Started by Clay GordonLatest Reply

Discussions Replies Latest Activity

800 gr. half an easter egg :D

Started by Dario M. Agesilao

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

23 on Tuesday
Reply by Nicholas Whebell

Milk chocolate changing color

Hello All.  I've been using Peters Broc milk chocolate for about a year with no problem.  Today I pulled the third bar out of a box that I'…

Started by John Duxbury

7 on Monday
Reply by Sebastian

cacao cucina

Anyone able to offer reviews/have personal experience with their equipment (any item of it?)   While I'm not looking to get into bean-bar r…

Started by Jessica Conrad

5 Apr 11
Reply by Mark Allan

Is probably something so simple...Cluster Problems

Hi All! I know this is probably going to be the easiest fix..and most likely something silly we are doing wrong. But, when we try to make M…

Started by Maggie Calpin

7 Apr 6
Reply by Maggie Calpin

milk chocolate

Looking for the proper % of milk powder and cocoa butter for milk chocolate I have heard that 12% milk powder and up to 20% like to here wh…

Started by Milford Dennison

1 Apr 5
Reply by Chirag Bhatia

Bean to bar chocolate makers

Here is a list of bean to bar makers. It is not a list of ethical companies or artisan chocolate makers. It simply means that these compani…

Started by Casey

138 Apr 4
Reply by Aura

Cacao Fementado or without fermentation, which do you prefer?Discussion Title

chocolate market has evolved and there are different trends, the question is A chocolate should be made with well fermented cacao criollo?…

Started by Hector Velásquez

0 Mar 22

Texture Issues

Following is a recent post from our "Shared Journey" discussion in the Start-up Central Group: Still struggling with the texture of our ch…

Started by David Senk

6 Mar 18
Reply by David Senk

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

133 Mar 12
Reply by Sue Siegal

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