The Chocolate Life

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Tasting Notes (213)

Discussions Replies Latest Activity

Is it necessary to cap truffle shells before enrobing?

Hi there, I'm going to make some truffles for a special project and thought I would try out some truffle shells. I plan on filling them and…

Started by Daniel Herskovic

1 Jun 4
Reply by Sebastian

Whiskey/Chocolate pairing.

Hi all, Could anyone suggest: Which cream  truffle flavours can one pair with the following whiskeys?  1.  (warm spicy with honey and rich…

Started by Dimakatso

0 Jun 1

Fridge temperature control

Hi guys, I've been using a Kitchener wine fridge to set my chocolate over the summer months and it's worked great. Although the room can ge…

Started by Clayton Smith

5 May 5
Reply by Clayton Smith

deZaan Chocolate Review

What do you fellow chocolatiers think about deZaan chocolates?  DeZaan positioning seems to be high quality at competitive pricing. One rep…

Started by John E

3 Apr 19
Reply by Philippe Tytgat

800 gr. half an easter egg :D

Started by Dario M. Agesilao

0 Apr 15

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 Apr 14
Reply by Sebastian

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


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