The Chocolate Life

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Forum Discussions (2,207)

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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

Making Milk Chocolate

After making dark chocolate for a couple of years, I have ventured off into the world of making milk chocolate.  The first batch ended up b…

Started by Thomas Forbes in Micro-Batch "Homebrew" Chocolate

15 9 hours ago
Reply by Jack Meyer

Cocoatown Melanger Belt Change

It's time for my first belt change on my Cocoatown Melanger. Inno Concepts tells me that I shouldn't attempt this myself, and that the moto…

Started by Katherine Botelho in Tech Help

20 12 hours ago
Reply by Francis Murchison

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 Tech Help

5 13 hours ago
Reply by Sarah Hart

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

2 yesterday
Reply by Gap

Butter & Ganache

Does anyone know the difference it makes in a ganache when the butter is added melted, creamed or solid? Or when there is none? Is there a…

Started by Daniela Vasquez in Tech Help

0 on Monday

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

3 on Monday
Reply by Ian Horvath

Chocolate Vendors

Hello Everyone,  I have been in the chocolate business for about a year now and have been looking for appropriate as well as affordable ven…

Started by Keti in Uncategorized

0 on Sunday

Contact Samuel Von Rutte

Hi does anyone have a contact email for Samuel Von Rutte in Evuador or does anyone know if it is possible to visit his Hacienda Limon?

Started by Cat Ankerson in Uncategorized

0 on Sunday

Commercial chocolate-making kitchen for rent in Salt Lake City Utah

I have a commercial kitchen with space available for one interested in chocolate/candy making, and gluten-free baking in Salt Lake City, UT…

Started by Melanie in Tasting Notes

0 on Saturday

equipment cleaning

We are going to take some old equipment out of storage to ramp up production.  This is equipment that really hasn't been used since Dad die…

Started by Nicole in Tasting Notes

0 on Saturday

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