The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

All Blog Posts (648)

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 — 3 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

A visit with local chocolate makers

Richard and I took our Root Chocolate selves over to visit another couple of local chocolate makers and we are so honored to count David and Leslie among our new chocolate - making community now! Learn more here:

http://rootchocolate.com/2014/09/15/arete/

Added by Landen Zernickow on September 15, 2014 at 6:46pm — No Comments

Siriana Cacao

Read about our experience making chocolate with Siriana Cacao today on the blog: 

http://rootchocolate.com/2014/09/11/siriana_cacao/

Thanks, Piper!

Added by Landen Zernickow on September 11, 2014 at 3:53pm — No Comments

Supply chain and chocolate

What does supply chain have to do with chocolate? Read more on the blog about my personal connection to supply chain consciousness!

http://rootchocolate.com/2014/09/08/supply_chain/

Added by Landen Zernickow on September 8, 2014 at 6:36pm — 1 Comment

Tempering and Bloom

Check out today's post on our experience with tempering and bloom. This has been one of the most evasive parts of making chocolate and we're looking for advice from the experts. Read about our attempts and let us know what you suggest!

http://rootchocolate.com/2014/09/04/tempering_and_bloom/

Added by Landen Zernickow on September 4, 2014 at 8:38pm — No Comments

Advice for making chocolate at home

A new blog post is up, featuring Clay Gordon's advice for making chocolate at home. Enjoy!

http://rootchocolate.com/2014/09/02/clay-gordon-on-making-chocolate-at-home/

Added by Landen Zernickow on September 2, 2014 at 7:14pm — 2 Comments

Cacao Sampaka

Cacao Sampaka

I've become a chocolate snob. Actually, I knew that, but I didn't realize how much of one I have become. Maybe I have always been one; I'm not sure. I was born into a family of chocolate aficionados after all, and my…
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Added by Ggirl Bldr on August 30, 2014 at 11:00am — No Comments

Clay Gordon on living the chocolate life

“You never know when a small decision will have a profound impact on your life.” – Clay Gordon, the world’s first international chocolate critic

Read more on today's blog post, part one of a two-part series with The Chocolate Life's own Clay Gordon!

http://rootchocolate.com/2014/08/28/clay-gordon-on-living-the-chocolate-life/

Added by Landen Zernickow on August 28, 2014 at 9:46pm — No Comments

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