The Chocolate Life

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Group Review - Fortunato #4

This is the first in what I hope will be a regular series (at least quarterly) of Group Reviews, a new feature for 2014 here on TheChocolat…

Started by Clay Gordon in Tasting NotesLatest Reply

Weird Flavors and Inclusions in Chocolate

What's the weirdest flavor/inclusion combination you've not only heard of in chocolate but have actually eaten? Inquiring chocolate minds…

Started by Clay Gordon in Tasting NotesLatest Reply

Marañon Chocolate - Cacao Thought to Be Extinct Found in Peru

Nacional. I don't know about you, but when I hear the term Nacional applied to cacao, two words spring immediately to mind: Ecuador Arriba…

Started by Clay Gordon in Chocolate EducationLatest Reply

Discussions Replies Latest Activity

Topping chocolate after it dries?

How would I stick stuff to tempered chocolate after it dries? Would steaming it like modeling chocolate work? Any ideas? I don't want to ru…

Started by Bryan in Tasting Notes

1 11 hours ago
Reply by Andrea Bauer

Toak Chocolate - $260 per 50 gram bar

Clay called for the $100 chocolate bar.  The good folks behind Toak Chocolate answered the call with enthusiasm.  Rare and secret Ecuadoria…

Started by Scott in Uncategorized

7 yesterday
Reply by ChocoFiles

Experience with FireMixer

I am wondering what experience people have with the Savage Bros FireMixer in making caramels.  Would so love to hear opinions on this machi…

Started by Melanie in Opinion

0 on Monday

Wrapping Candy?

I make chocolate covered caramel and I want to give them as gifts. I bought a stack of wrappers for but is there a better way to wrap them…

Started by Bryan in Tips, Tricks, and Techniques

0 on Sunday

Francois Pralus

So searching around the internet and came across this interesting quote on Francois' website:  François Pralus gives away one of his littl…

Started by Ian Horvath in Tips, Tricks, and Techniques

4 on Sunday
Reply by Tom

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa

I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then r…

Started by Arti Jain in Tech Help

0 on Saturday

FOR SALE Mol d'Art 50 kg chocolate moulding machine

Selling our Mol d'Art machine- great for making truffles, or anything with inclusions! Easy to clean and reliable, handles our high viscosi…

Started by Helen Benton in Uncategorized

6 on Saturday
Reply by Clay Gordon

Dried and quality cocoa beans for sale

Standard Grade A cocoa beans Description/ Specification of our COCOA BEANS 1. TECHNICAL CHARACTERISTICS OF OUR COCOA BEANS: Commodity Name:…

Started by cocoabeans.supplie in Allow Me to Introduce Myself

1 on Saturday
Reply by Clay Gordon


I am looking for a Savage Bros FireMixer. Would love to hear from you if you have one available or know of someone looking to sell one. Th…

Started by Melanie in Where to Buy

1 on Saturday
Reply by Clay Gordon

What the Chocolate Industry Needs is A $100 Bar of Chocolate

When I was in London a couple of weeks ago speaking at the Academy of Chocolate conference, I had the great privilege of being the last spe…

Started by Clay Gordon in Opinion

80 Oct 24
Reply by ChocoFiles


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