The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

All Blog Posts (655)

CHOCOLATE FOIL

The company's products are supplied to many
multinational chocolate companies, as well as to a number
of independent manufacturers, all over the world

Added by Alufoil Products Pvt Ltd. on November 25, 2014 at 5:28am — No Comments

Root Chocolate - A Chocolate Shortage?

There has been a lot of news recently regarding the world chocolate shortage. Some sources are stating that there will be a 1 million MT deficit in chocolate by 2020. The …

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Added by Landen Zernickow on November 24, 2014 at 6:28pm — No Comments

Root Chocolate - Chocolate Factory

Ever wonder what the Root Chocolate Factory looks like? Check it out!

It’s been about 8 months since we starting playing around with chocolate. And in that time, we’ve collected quite a bit of equipment, tools, and ingredients that now fill an entire area of our apartment. We like to call that area our Chocolate Factory.

We started with just a bag of cocoa beans from the …

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Added by Landen Zernickow on November 18, 2014 at 7:18pm — No Comments

Root Chocolate - chocolate certifications and labels

"Organic"



"Local"





"Single Origin"





"Fair Trade"





"Rainforest Alliance"





"UTZ"





"Direct Trade"





What do these all mean and which ones should you pay attention to when you're choosing your chocolate? Good question! Some relate to labor practices, others relate to the environmental circumstances surrounding the farming.

Here at Root Chocolate, we've discussed where cacao farmers fit… Continue

Added by Landen Zernickow on November 14, 2014 at 12:48am — No Comments

Root Chocolate - Venezuelan Batch & Bloom Challenge

Last week, we made a batch of chocolate from some very special beans. They are Carupano Corona from Venezuela, 2014. The Chocolate Alchemist describes them as “Criollo/Trinitario with clove and soft fruity high notes and very low bitterness.”

And the exciting part – John Nanci roasted them right there in his workshop with us watching (and smelling) on! In his homemade roaster with temperature gauges inside the drum roaster and in the oven itself, these beans smelled amazing. I’ll…

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Added by Landen Zernickow on November 7, 2014 at 12:23pm — No Comments

Root Chocolate - New Ingredients

One of the areas of innovation in chocolate where we have not yet ventured is that of ingredients. Well, that’s not totally true… When we first started out, we tried a bacon batch, but we added way too much bacon. Another time, we tried a salted chocolate batch, but we added way too much salt. (Noticing a trend?) We’ve strayed away from new ingredients since then.

However, our visit to John Nanci in …

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Added by Landen Zernickow on November 3, 2014 at 7:42pm — No Comments

Healthy Halloween with Root Chocolate

Happy Halloween!

You may expect a rant about Halloween chocolate or a self-righteous monograph about how I don’t eat junk candy. But, to be honest, I love candy corn and Swedish fish and even Milky Way bars! We don’t eat too many sweets, but every once in a while, the candies from my childhood provide that comfort of sugary deliciousness.

Our apartment complex didn’t get any trick-or-treaters last year, so we don’t expect many (if at all) this year either. Still, we have our…

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Added by Landen Zernickow on October 31, 2014 at 6:45pm — No Comments

CHOCOLATE FOIL

We supply to many multinational chocolate companies, as well as to a number of independent manufacturers all over the world.

Our company's policy assures high quality products at competitive prices…

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Added by Alufoil Products Pvt Ltd. on October 31, 2014 at 3:25am — No Comments

Hand temper dark chocolate

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa
I am using Callebaut Dark Chocolate for tempering by hand.It's my first attempt ,as mentioned on the package I heated and cooled and then reheated the chocolate.but next day there were white streaks on the tempered chocolate what could be the reason for that?What do I do to get perfect tempered chocolate by hand ?Thanx.Arti.
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Added by Arti Jain on October 26, 2014 at 3:54am — 3 Comments

Root Chocolate - 85%

Last week, we finished another batch of delicious chocolate. This time, we tried four distinctly new ideas: a new roasting profile, a higher percentage cocoa, a longer refining time, and finally, a different temperature range for tempering. And the result? Smooth deliciousness!

Roasting

Rather than our typical 400 degree hit, followed by 15-20 minutes at 250, we tried a roasting profile inspired by some comments …

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Added by Landen Zernickow on October 20, 2014 at 9:00pm — No Comments

which oil based essence and color in best in india?

which oil based essence and color in best in india?

Added by Aarti on October 17, 2014 at 3:25am — No Comments

Chocolate with grains

In 2004 I started making bars with rice, millet, kamut and quinoa puffs. I'd like to expand the line to goji berry and other dry fruit. I used to make them manually, but now I am preparing to introduce a depositor. In the picture old labels are shown, which will be…

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Added by Predrag Miladinovic on October 13, 2014 at 5:23pm — No Comments

Dedicated to Mountains

As an old mountain climber, I will name my 40 and 100g bars after famous mountain…

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Added by Predrag Miladinovic on October 13, 2014 at 5:00pm — 1 Comment

Root Chocolate - Where do Cacao Farmers Come In?

Shout outs to SPAGnVOLA and Askinosie in today's Root Chocolate post...

Most chocolate consumers don’t consider where their chocolate is coming from. Those of you reading this blog are already ahead of your peers, because you’re educating yourself about the process, about what it takes to bring those tasty bars of chocolate to your tongue.

Even then, the majority of what I’ve covered so far involves the processing end of chocolate, once it’s considered cocoa. However,…

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Added by Landen Zernickow on October 9, 2014 at 6:26pm — 4 Comments

Root Chocolate - Advice from experts

Recently, I had the opportunity to speak with two true chocolate experts. The first was Chloe Doutre-Roussel, author of The Chocolate Connoisseur. We sat at Dandelion in San Francisco, where she was doing a book signing on her way up to the Northwest Chocolate…

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Added by Landen Zernickow on October 7, 2014 at 12:39am — No Comments

Root Chocolate - Madagascar batch

We wish we could be in two places at once this weekend. We're enjoying our visit to Kansas City for a wedding and spending time with family. We wish we could also be at NW Chocolate Festival!



Instead of meeting us in person, learn more about our most recent batch of homemade chocolate!



Check out our most batch of Madagascar chocolate at Root Chocolate!…



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Added by Landen Zernickow on October 4, 2014 at 1:25pm — No Comments

Cottage Food Operation & Chocolate

You may be wondering when we’re going to get on with making this delicious hobby into a business. Well, we’re not quite there yet, but I’ll share one option we’re considering: the CFO or Cottage Food Operation.

First of all, to operate a food business is no easy task, particularly in this litigious society of ours where McDonalds needs to label coffee as hot and Nytol has to label sleeping tablets with “…

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Added by Landen Zernickow on October 2, 2014 at 4:52pm — 2 Comments

Importing Cocoa Beans

One of the implications of wanting to partner directly with cacao farmers is learning how to import cocoa beans.

My first ever post on The Chocolate Life was a naive call for small-scale farmers to send me their beans. Little did I know that one of the biggest hurdles to starting a “from the bean” chocolate…

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Added by Landen Zernickow on September 25, 2014 at 5:34pm — 2 Comments

Root Chocolate - Chocolate Texture

At Root Chocolate, we've learned a lot since our first batch of chocolate and are starting to churn out more professional chocolate. However, we love the accessibility of our first recipe and its simplicity. Learn more about the biggest difference between our first and most recent batch, and what we have to say about keeping chocolate-making accessible!

http://rootchocolate.com/2014/09/22/chocolate_texture/

Added by Landen Zernickow on September 22, 2014 at 4:35pm — No Comments

Root Chocolate - Slow Food

A better, cleaner and fairer world begins with what we put on our plates – and our daily choices determine the future of the environment, economy and society. – Slow Food USA

This is so relevant to those of us who make chocolate at home and who take the time to create chocolate from the bean. Read more on the blog:…

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Added by Landen Zernickow on September 18, 2014 at 5:16pm — No Comments

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