The Chocolate Life

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Forum Discussions (2,229)

Featured Discussions

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

Continous machine FBM - Selmi : quality temper + one machine for all colours?

I am looking to buy an automatic tempering machine.  Does anyone have experience with a FBM Proxima or Selmi plus ex?  I am particularly in…

Started by Chocolique - Australia in Opinion

0 on Friday

Samoa: the Chocolate Treasure Island of the Pacific

Have finally had time to start a open-to-the-public Pinterest board about Samoan cocoa. Did you know that Robert Louis Stevenson wrote ‘Tre…

Started by Howard & Hanna Frederick in Travels & Adventures

0 on Friday

Chocolate packagings manufacturers in Florida

Hi there choco fans I need help finding packaging manufacturers in Florida, a printing house for the chocolate wrapping and a good display…

Started by Dorottya Udvardy in Tasting Notes

0 on Friday

Couverture suitable for India climate

Hi, Please help me in understanding  wheather couverture chocolate is suitable for Indian climate ?When it will be sent across at various p…

Started by Arti Jain in Tasting Notes

0 on Wednesday

Difficulty tempering my own chocolate in Chocovision Revolation x3210

Hey, I am a new member to this site hoping someone may be able to help me with tempering my chocolate, I roast myself. I am able to tempe…

Started by kyle wilson in Micro-Batch "Homebrew" Chocolate

2 on Wednesday
Reply by kyle wilson

Any recipe for hot thick chocolate preparation to be used in a chocolate machine at a market stall?

Hi all,  I 've seen a similar post in this forum but it didn't quite answer my question so I would appreciate any advice from you. We are…

Started by Porfyra in Recipes

1 on Tuesday
Reply by Dan Lantonio

Fbm Prima

Hi folks, I have been offered an ex display Prima and enrober attachment at a reasonable price. The machine has less than 5 hours working…

Started by Calum in Tech Help

4 Nov 18
Reply by Calum

Cocoatown ECGC-12SLTA Issues

Hello Chocolatelifers!We have now been working with the cocoatown unit for about 8 months and as production increased we have recently run…

Started by Evan Langendorf in Tech Help

8 Nov 17
Reply by Evan Langendorf

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

85 Nov 17
Reply by Annmarie Kostyk

praline finish

attached are 2 photos Im getting some real nice sheen on the praline, but theres also swirl what causes the swirl? any help appreciated ch…

Started by Alan Caldwell in Tips, Tricks, and Techniques

0 Nov 16


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