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

Need some advice on milk chocolate...

Hello All,  This is my first blog post so I figured I would give you all a little introduction. I am 27 years old living in the greater Lo…

Started by Matt in Tasting Notes

1 3 hours ago
Reply by Sebastian

Tempering & enrobing system advice

Currently looking for a tempering system with the idea of having an enrobing line to attach to it later down the road. I was looking at the…

Started by Dirke Botsford in Opinion

14 6 hours ago
Reply by Al Garnsworthy

Research on Chocolate - I want to speak to 100 chocolate lovers. Any idea how?

Hi guys, I'm a new member of this community. Great website. I look forward to visiting and contributing to this community. I'm studying a…

Started by Bryan Shah in Uncategorized

0 21 hours ago

Display cases

Refrigeration vs. non-refrigerated? Hello everyone. My name is Amber and I've been surfing The Chocolate Life and gleaning all sorts of wi…

Started by Amber B. in Opinion

18 yesterday
Reply by david ghobril

Cleaning Molds

Suddenly my health department wants me to clean and sanitize all my molds between uses. Do you guys do that? Does anyone know of any regu…

Started by Matt Carter in Tips, Tricks, and Techniques

10 yesterday
Reply by david ghobril

Cleaning Chocolate Molds

I just made a batch of chocolates that taste great, but have bloom.  I am suspecting the problem is the molds were not properly cleaned as…

Started by Christina Durta in Tech Help

80 yesterday
Reply by david ghobril

chocolate brand to choose, pricing vs taste

I am deciding which chocolate to bring in.. Callebaut 823NV milk (more expensive) or Van LeerBel Lactee Milk. Callebaut 70-30-38NV (more ex…

Started by Susie in Opinion

3 yesterday
Reply by MRA

praline paste storage

Hi, I made praline paste today for a specific recipe and have some extra.  How do I store it?  Room temperature? Fridge? Freezer?  Thanks,…

Started by Andrea Bauer in Tasting Notes

5 on Saturday
Reply by Gap

Praline fillings

HI, again I´m searching for some help. I´m trying to prefect a methood of making a filling that´s made of Glucose and sugar with added flav…

Started by Hilmir Kolbeins in Recipes

13 on Friday
Reply by Goran Vjestica

Questions about cocoa beans

Hello, I am new to this forum and have a few questions to all the bean-to-bar chocolatiers. I have a friend in Trinidad & Tobago who kn…

Started by Franzi in Allow Me to Introduce Myself

2 on Friday
Reply by Franzi

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