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

peanut butter meltaway problem

I've been making a peanut butter meltaway using peanut butter, milk chocolate and coconut oil. There are times when that meltaway center de…

Started by Nicole in Tasting Notes

5 5 hours ago
Reply by Nicole

Damage to Chocolate - Low Temperature Exposure?

Does anyone know if storing dark chocolate at temperatures near freezing (35-45 F) can damage it so that it becomes very difficult to retem…

Started by baumgrenze in Tasting Notes

1 6 hours ago
Reply by Ruth Atkinson Kendrick

DIY Winnower

Hi all, I'm looking to build a winnower and have come across a few models posted on this site. I also have the blueprints of another winnow…

Started by Donny Gagliardi in Tech Help

19 7 hours ago
Reply by Alek Dabo

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

99 12 hours ago
Reply by Annmarie Kostyk

What to do about To'ak Chocolate?

Okay my chocolate experts, what to do about To'ak Chocolate (https://toakchocolate.com). It has finally happened where someone is claiming…

Started by Annmarie Kostyk in Opinion

7 15 hours ago
Reply by Ben Rasmussen

Bean To Bar At Home

I've been experimenting with making my own bean-to-bar chocolate at home over the last few weeks and I've been lucky enough to have some pr…

Started by Dom Ramsey in Micro-Batch "Homebrew" Chocolate

0 yesterday

What's your favorite Whole Milk Powder???

Hey everyone I'm looking to test out some new whole milk powders!  I was sourcing some from a farm in Fresno, CA but now I'm looking for so…

Started by Matt in Tasting Notes

2 on Tuesday
Reply by Matt

adding color to white chocolate

I just need to add one dab of a color to each piece of white chocolate truffle at the bottom of the mold. Can I just mix colored coacoa but…

Started by Julie Lu in Tech Help

2 on Tuesday
Reply by Julie Lu

Tempering

Hi everyone, I am currently tempering all my bean to bar chocolate by hand on a marble slab and I love doing it this way, however as demand…

Started by James Hull in Tech Help

5 on Monday
Reply by Gap

CALLEBAUT L6040NV INTENSE BITTER SWEET GANACHE CHOCOLATE

I just ran across this product. https://www.qzina.com/content/l6040nv-intense-bitter-sweet-ganache-chocolate-usa-only Not sure what it is s…

Started by Julie Lu in Opinion

2 on Monday
Reply by Kerry

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