The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tasting Notes (225)

Discussions Replies Latest Activity

Need to find a Roaster and Winnower

Greetings Chocolate Lifers! I'm new to the forum, but I'm working on a project in Belize were we'll be doing bean to bar production. I'm on…

Started by Matthew Runeare

1 Nov 13, 2012
Reply by Rifat Tuzcuoglu

New to chocolates, ganache advice

Hi, I have stumbled into a chocolate business and now I am madly researching trying to learn as much as I can.   I need a lot of advice lol…

Started by Heather Panchyshyn

4 Nov 6, 2012
Reply by Daniela Vasquez

Pralus Chuao - a stylistic discussion

Has anyone tried the Chuao bar from Pralus? Like to know what people are thinking about it.Personally, I think it is a perfect representati…

Started by Matt Caputo

12 Nov 6, 2012
Reply by Lane Wigley

Salted Caramel

I just did a salted caramel chocolate with a 70% dark chocolate shell and a cream caramel with sea salt. It's great, but I was wondering if…

Started by Daniela Vasquez

0 Oct 18, 2012

chocolate bitterness and astringent.

hello! chocolattier,  can any body help me how to remove the bitterness and astingent in dark chocolate?

Started by lim.cezar

2 Oct 16, 2012
Reply by lim.cezar

effect of lecithin on viscosity and its affinity for sugar i.e how it reacts with sugar?

Hi friends please tell me the effect of lecithin on viscosity and its affinity for sugar i.e how it reacts with sugar?

Started by Bindiya sharma

2 Oct 12, 2012
Reply by Sebastian

IMAGINE CHOCOLATE launches Kickstarter Campaign, seeks referrals on Angels or early stage investors!

Hi all...we have a cool innovative company that is a fusion of gourmet chocolate and timeless music hits. Our retail tests have been (no pu…

Started by Patrick Ferrell

1 Oct 8, 2012
Reply by Chocotoymaker


Hello everyone..   I was wonerding if anyone can help me and list some ideas of sugar free inclusions for diabetic people.   I already boug…

Started by Christine de Massis

2 Oct 4, 2012
Reply by Daniela Vasquez

cocoa bean,cocoa seeds , cocao Powder, arabica coffee bean, robusta coffee bean,kidney bean , soy bean,soybean meal ready for chocolate producers

we are manufacturer / processing unit of plant seeds in varying forms,our product quality attains international standard . our products inc…

Started by Agriya Logan

0 Sep 25, 2012

Best hazelnut flavor

Hello! I am searching for the best method of achieving pronounced hazelnut flavor in dark chocolate ganache. I have roasted them whole, roa…

Started by Katie Perry

10 Sep 10, 2012
Reply by Katie Perry


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