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The Science of Chocolate Discussions (28)

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The perfect paring: Chocolate with _____?

As we go through life's various sensory taste stages, I am trying to learn from other people's experiences. On average, a child's taste and…

Started by Ramon Recalde

4 Aug 25, 2013
Reply by Bob R

Pre-washing cocoa beans before drying

Hello, Does anyone have information about how washing pre-fermented cocoa beans before drying affects bean flavor?   The only information…

Started by Teresa Ulrich

5 May 27, 2013
Reply by Tom

Know of High Quality Couvertures with Non-GMO Soy ?

Hello all, This year (with many thanks to Clay for his guidance) the Good Food Awards will have a confections category, to be detailed in…

Started by Susie Wyshak

7 Mar 23, 2013
Reply by Thomas Snyder

Purest Choco Drink?

What is the "raw"-est / purest way to brew chocolate? I've read in some forums that they've tried brewing ground fermented/roasted cacao be…

Started by Jason Banico

4 Feb 26, 2012
Reply by Jason Banico

Grinding raw cacao with low heat

Anyone know if a machine that can grind raw chocolate rally fine without overheating it....??

Started by Aylen Lyra Doucette

5 Jun 20, 2011
Reply by Harry Way

aging chocolate in temper

Hi, I am thinking of a crazy gravity flow chocolate factory that wastes as little energy as possible and one step I always hate is when I m…

Started by charley wheelock

1 Feb 28, 2011
Reply by Seneca Klassen

Melangeur vs modernity

I was wondering what people's opinions were regarding artisan chocolates being refined and conched with stone wheel mills- melanguer, edge…

Started by holycacao

5 Feb 27, 2011
Reply by Andal Balu

Report from Nicaragua Cacao HArvest

Dear Fellow Chocolate Scientists   Greetings from the Nicaraguan cacao harvest (delayed slightly due to a very rainy rainy-season) now in f…

Started by John Hepler

1 Jan 13, 2011
Reply by John Hepler

Fermentation and old varieties

I am recently back from 3 months in Nicaragua and southern Mexico, my secondary goal being to understand more about cacao, and make better…

Started by John Hepler

6 Nov 12, 2010
Reply by Frank Homann

Aging and Conching

I've noticed how, after I make a batch of chocolate, usually very plain-- cacao paste, sugar, added fat-- it gets much better tasting in a…

Started by John Hepler

4 Oct 24, 2010
Reply by John Hepler


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