The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tasting Notes (218)

Discussions Replies Latest Activity

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

Source of Sosa ingredients in the U.S.

Hi!I am a home-based chocolatier who wants to buy a few of the Sosa Ingredients extracts to use in my chocolate making.The only U.S. websit…

Started by Hank Friedman

0 Nov 17, 2013

American, Bean-to-Bar Chocolate Makers: A Complete List

Hi All, I have never seen a complete list of American, bean-to-bar chocolate makers. Since most American companies that market chocolate o…

Started by Alan McClure

92 Oct 29, 2013
Reply by It's Chocolate

GrainPro Bag

Hello All. I would be interested to hear members thoughts or experiences of using GrainPro Bag for storing cocoa beans. Thanks

Started by Morena

3 Oct 18, 2013
Reply by Morena

Custom molds

Hello everyone including all lurkers! I saw the Micelli polycarb molds advertised on the Chocolate Life but I am looking for a much larger…

Started by Jeffray D. Gardner

4 Oct 8, 2013
Reply by Jeffray D. Gardner

cooling chocolate

Is there a difference in cooling chocolate on a marble slab vs Caesarstone , a quartzite material

Started by Fazlur Baksh

3 Oct 7, 2013
Reply by Fazlur Baksh

Lactose Vs Sucrose Crystals.

If I use invertase in my product would it be effective in stopping lactose crystallization along with stopping sucrose crystallization?  M…

Started by John E

1 Oct 4, 2013
Reply by Sebastian

INVERTASE Please Share Some Wisdom!

So this is my issue. I have a truffle recipe I am trying to create and after a few days it crystalizes(sandy texture inside the filling). T…

Started by John E

4 Oct 2, 2013
Reply by John E

Costa Rican Organic Craft Chocolate seeks Investment Capital

Samaritan Xocolata is seeking JV partner or investor for organic, craft chocolateria & chocolate salon in growing community near touris…

Started by Tao Watts

0 Oct 1, 2013

Weird Chocolate flavors

Choconat has a Probiotic chocolate. It's GMO free. No one, I think, has mentioned that area of health in chocolate.  I think it's 70% cacao…

Started by David Lambert

1 Sep 3, 2013
Reply by Clay Gordon

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