The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tasting Notes (218)

Discussions Replies Latest Activity

Best Chocolate for Fondue

Hi. I am looking for the best chocolate to be used for making fondue. I don't want any oils, waxes, etc to make it flow better, as I won't…

Started by JC Lee

4 Feb 27, 2009
Reply by Robert Shea

chocolate lovers!!

hey guys, for all the choco lovers out there i have a sweet treat for ur guys...come and visit my website and write some comments about the…

Started by Chocolate Freakk

0 Jan 31, 2009

wine pairing

My limited research on pairing chocolate and wine has led me to the conclusion that there are no wrong answers. This can only be partially…

Started by Amber S.

5 Jan 22, 2009
Reply by Tom

Health Benefits of Chocolate

On another thread Samantha posted some very helpful information. She said: -------------------- How much cocoa do you need to eat to get a…

Started by ChocoFiles

6 Jan 19, 2009
Reply by Steve Parker, M.D.

Is like or dislike for dark chocolate genetically determined?

I have friends who can take a good-sized bite out of a raw jalapeno, chew it, and enjoy it. If I tried that, I would turn fire engine red,…

Started by Steve Parker, M.D.

4 Jan 12, 2009
Reply by Steve Parker, M.D.

Survey of customers

I'm currently in the product development stage and would like to survey my tasters about the items that they are trying out. Has anyone had…

Started by Elaine Hsieh

1 Jan 10, 2009
Reply by Robert Shea

Wholesale Fair Trade Organic chocolate

Can somebody please help me? I run a small gourmet toffee business in Dayton OH. I have 4 different flavors of toffee and currently use bel…

Started by Sarah Thieben

2 Nov 3, 2008
Reply by Clay Gordon

Halloween's Upon Us. Your Faves?

I have admitted elsewhere that Halloween is the one time of the year where I break down and eat candy. Reese's Peanut Butter Cups. Almond J…

Started by Clay Gordon

1 Oct 15, 2008
Reply by Teresa Cordero Cordell

Debauve & Gallais bars

I recently had the Debauve & Gallais' Tamave bar which is a 65% Madagascar bar. Although they're not a bean-to-bar producer, I was very…

Started by Rumi

0 Sep 9, 2008

To conche or not to conche?

In the European and North American markets not many make chocolate with no conche, in what could be loosely termed the Mexican vs. European…

Started by Casey

4 Jul 6, 2008
Reply by Clay Gordon


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