The Chocolate Life

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Tasting Notes (217)

Discussions Replies Latest Activity

Cocoa butter and cocoa solids

Hans has a very thought provoking article in Cocoa Content called "Why cocoa content matters". In it he shows a very insightful way to dete…

Started by ChocoFiles

75 Jan 29
Reply by Jonathan Edelson

Seeking Comments on Felchlin Dark Chocolate

I am interested in finding a different dark chocolate and am thinking of Felchlin products.  Unfortunately I have not seen a source for sma…

Started by Jim Dutton

4 Jan 23
Reply by Jim Dutton

chocolate tastings

Looking for some suggestions on how to do a chocolate tasting any help would be greatly appreciated

Started by Milford Dennison

2 Jan 6
Reply by Milford Dennison

sourcing organic/fair trade/criollo or trinitario beans

Hello! Can anyone recommend a good source for fine-flavor beans that are organic and fair-trade (or similar)? I'm looking to buy a couple h…

Started by Madeleine Siegel

8 Jan 2
Reply by Sebastian

Selling chocolate sauce

Given that most retail chocolate shops where I am switch to ice cream during the summer, & I'm still primarily online sales, I'm explor…

Started by Ben

0 Jan 2

Using sponge cake in chocolates

Hi all Happy new year to you. I am currently thinking of starting a new project but have come to a dead end with some thing has anyone ever…

Started by Lynsey Waine

0 Jan 1

Stuck with Cocao Beans

  I got a frantic email from someone who claims to have:  “…raw cocoa beans from Tanzania. We have about 25 tons stored in New Jersey. The…

Started by John M Rossini

5 Dec 10, 2013
Reply by John M Rossini

chocovison or hillard?

hey chocolatelife people how are you? i work making candies and gummies for a private company in boulder CO. My new goal is to produce some…

Started by jhon

2 Nov 29, 2013
Reply by Larry

Is the Chocovision Delta Worth It?

Hi everyone, I have the opportunity to purchase a used chocovison delta machine or a used revolation x3210 machine. The delta is $300 more…

Started by Trula R

2 Nov 25, 2013
Reply by Ben Rasmussen

gritty chocolate

as I'm tempering chocolate in my Rev X machine I follow the directions to the letter. when I make my confections they look great the first…

Started by Chef Harold

3 Nov 19, 2013
Reply by Chef Harold

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