The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Forum Discussions (2,230)

Discussions Replies Latest Activity

xylitol in chocolate?

Does anyone here have experience with xylitol as a sweetener in chocolate? I'm wondering if your results were acceptable either with xylito…

Started by Frank Schmidt in Recipes

5 Jun 7, 2009
Reply by Nat

Dry Cocoa Bean to Cocoa liqueor ratio

Hi, I'm new here and have a question. Does anyone know how much cocoa liqueor is gained after roasting, winnowing and grinding 1kg of dried…

Started by David Flemming in Tech Help

4 Jun 5, 2009
Reply by David Flemming

custom made chocolate

hi all i want to know haw i can make custom made mould to emboss the name or logo on the chocolate same (totally chocolate) company and wi…

Started by Saeed bostani in Tips, Tricks, and Techniques

12 Jun 4, 2009
Reply by Saeed bostani

Tempered Chocolate

Hi I'm new here,hope to get more knowledge about chocolates. Have a question, I have a bulk order to complete,was wondering if can I temper…

Started by Keerran in Tips, Tricks, and Techniques

16 Jun 2, 2009
Reply by Keerran

Growing Cacao Trees

I just bought a few cacao tree plants and my plan is to build a hothouse and grow them into full trees...hopefully with fruit! Where can I…

Started by Limor Drucker in Tech Help

1 May 31, 2009
Reply by Clay Gordon

Interesting Product/Business Ideas in the Current Economy

I received an e-mail today that caught my eye as a creative way to sell chocolate in this economy - and help people stand out in their job…

Started by Clay Gordon in Tips, Tricks, and Techniques

5 May 29, 2009
Reply by Jeff

Haigh's Chocolate Video

My local chocolate factory just released a promo video, full of the usual stuff. Go to and look for the link t…

Started by Tom in News

0 May 29, 2009

Fermenting small batches of cacao in a controlled temperature oven

I am currently fermenting a small batch of trinitario beans (1816 g) in an oven set at 100 deg F. Today (day two) I added some bakers yeast…

Started by Robert Osgood in Tech Help

3 May 26, 2009
Reply by Robert Osgood

Colored Cocoa Butter

I was checking at the label for chef rubber cocoa butter and i don't understand when they said to temper the cocoa butter how do you temper…

Started by Roger Rodriguez in Tips, Tricks, and Techniques

1 May 19, 2009
Reply by The Republic Of Chocolate

The Origin of Chocolate Cocoa has its origins in the upper Amazon basin and many believe we can trace our…

Started by Greg Rice in History of Chocolate

1 May 15, 2009
Reply by jason


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