The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,141)

Discussions Replies Latest Activity

Cacao in Colombia

Hello!  I was wondering if anyone has any contacts of cacao growers in Columbia or know of groups making some good chocolate there? (I am a…

Started by Chrissie Bettencourt in Opinion

4 Sep 14, 2010
Reply by Chrissie Bettencourt

Philly Candy Show in Atlantic City

Anyone going? I am staying Sunday and Monday and I would love to meet any other member who will be at the event. Andre Costa Chocolatier-t…

Started by Andre Costa in News

20 Sep 13, 2010
Reply by Andre Costa

New test improves control of chocolate origins

A simple test of volatile compounds in chocolate may serve as chemical tracers to enable better traceability of cocoa and inform consumers…

Started by Clay Gordon in News

4 Sep 13, 2010
Reply by Nat

Luker Chocolate from Colombia

Has anyone tried Luker chocolate from Colombia tauted here:

Started by Nat in News

0 Sep 13, 2010

Schlepping Chocolate to Markets & Events

I am going to start selling at markets and special events here in New York City, and one of the things I am having trouble deciding is how…

Started by Andre Costa in Opinion

0 Sep 9, 2010

Leaky cordials and caramels

Just made my first batch of cherry cordials along with some salted caramels, they look great and everything but their gooey goodness is ooz…

Started by Dirke Botsford in Tech Help

4 Sep 8, 2010
Reply by Dirke Botsford

Playing with Nib to Bar Milk Chocolate

I've been playing with a small melanger and made a batch of milk chocolate that so far is the best I've made from scratch.  The recipe stil…

Started by Kerry in Tips, Tricks, and Techniques

0 Sep 7, 2010

Small-scale Chocolate Storage?

Hello everyone,   I've been researching how best to store my finished chocolates (fillings + couverture) for up to a week.  In my last job…

Started by Jennifer Thamer in Tips, Tricks, and Techniques

11 Sep 4, 2010
Reply by Jennifer Thamer

Air bubbles!

Hello! Does anyone have any suggestions on how to get the least amount of air bubbles possible when doing molded (polycarbonate) molding?…

Started by Lindsay Truffler in Tech Help

23 Sep 3, 2010
Reply by Jennifer Thamer

Why is my chocolate so shiny but soft and pliable?

Hi Everyone! Here I am struggling with a new issue! Lately my so-called tempered chocolate is coming out incredibly shiny but soft and plia…

Started by Lisa - Girasole Chocolate in Tech Help

7 Sep 2, 2010
Reply by verhagen


Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa :: @DiscoverChoc



© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service