The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

All Blog Posts (602)

My first show

I am doing my first show on March 15. It is a St. Patrick's Day Street Festival. I have to start stirring and packaging immediately as they expect a turnout of 2,000-3,000. Getting help from my daughter and her husband. Will post the packaging the end of this week. PLEASE wish me luck.

Added by Margaret Carroll on February 1, 2014 at 7:52pm — 1 Comment

Cocanu Chocolate Review

Cocanu Chocolate Review

Sebastian Cisneros, the founder of…
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Added by Ggirl Bldr on January 31, 2014 at 2:21pm — No Comments

Growing and Marketing "new" cacao species?

Hello Friends,

Thirty years ago I planted 1200 cacao trees on our small farm near the southern Pacific coast of Costa Rica (bought before the ridiculous present land prices!).  That was 1984, but some 10 years later the Monilia fungus moved in and we were losing most of the crop.  Before the monilia we were producing about 1000 kilos per year.   I was back in the US working and trying to save some money, and my "caretaker/thief" abondoned it.

Returning permanently to my farm 6…

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Added by Jesse Blenn on January 25, 2014 at 9:31am — 3 Comments

Beyond Criollo, Trinitario, Forastero

I looked a little more into cacao genetics, so here are some thoughts on this issue as posted on my blog. Let me know what you think...

When entering the world of high-quality chocolates you immediately get confronted with a number of categories in order to understand or classify a chocolate. There is the technical aspect of the chocolate manufacturer: roasting, conching, adding cocoa…

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Added by Sweet matter physicist on January 23, 2014 at 2:30pm — No Comments

Beautiful Chocolates- Please leave your Website Link and a Photo if possible!

Hi Everyone,

I am new here my site is http://www.laviniawilsonschocolates.com…

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Added by Lavinia on January 18, 2014 at 8:59am — No Comments

Large Supplies Of Cocoa Contact us

Kumba Cocoa Cooperative is a group of Kumba Cocoa farmers , we have available more than 2000 tonnes of cocoa beans ready for sale , our cocoa is raw and well dreid ready to be shipped out by express shipment  or through cargo shipment you can give me a call at 0023793239874 or send us an e-mail at kumbacocoa.co@gmail.com . We welcome small and bulk buyers to send  us their inquiries so that we can build a long term business relationship .

Added by kumba cocoa on January 9, 2014 at 3:30pm — 1 Comment

The Good & Evil Bar Review

The Good Evil Bar Review

It arrived! The Good Evil bar landed on my doorstep early in the week, and the true chocoholic in me emerged. Like any typical junkie, I had to make excuses and skirt the issue when the Man confronted me after he discovered that there were only two squares of chocolate left for the review. Someone had to sample it beforehand, no? Hey, he's lucky he…
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Added by Ggirl Bldr on January 4, 2014 at 12:00pm — No Comments

White,what!

White Chocolat, what is it really? Well I don't define it as chocolat but I did successfully make my first batch of bean to bar white chocolat with caramelized cacao nibs. I'm joyfully pleased.

Added by Journey Shannon on December 30, 2013 at 6:01pm — 4 Comments

Truffle shells (pre-made)

Hey everyone!

I plan on buying pre-made truffle shells for my truffles. I'm not sure which ones to get since everyone I talk to has different brands. 

What do you guys think about Chocoduc truffle shells?

Also, I seen Keller, Callebaut, and Pastry 1 (Paris Gourment brand) ----> any thoughts on these as well?

Is there really a difference and does it matter which one to get? Do people typically focus just on…

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Added by John E on December 19, 2013 at 10:30pm — No Comments

Mokaya - on Indiegogo

Our Mokaya Chocolate Tempering Machine campaign just started on Indiegogo:

http://igg.me/at/mokaya/x/2086442

Added by Gabor Borjan on December 17, 2013 at 11:53am — No Comments

My favourite dark catches in 2013.

I tasted a lot of excellent dark bars this year!

So I'm happy!

Here’s a list of my favourites.

Depending on my mood, the order can change.

 

  1. Szántó Tibor: San Cristobal Crudo (and more bars of his collection)
  2. Dandelion: Maya Mountain Belize
  3. Soma: Old School, Bachelor’s Hall and El Vigia
  4. Felchlin’s new couverture Costa Rica
  5. Bar Au Chocolat: Sambirano, Chiapas and Duarte Province
  6. Wilkies: Tumbes and…
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Added by Vera Hofman on December 16, 2013 at 5:08pm — No Comments

Amsterdam Chocolatiers - part 1

Amsterdam is a beauty, no doubt about that. But it is clearly no chocolate celebrity like Paris or Brussels. In a way that's a shame (after all it got the biggest cocoa harbor in the world). However, as already mentioned on this site quite some time ago, things are getting better and better. Selflessly, I hence decided to give Amsterdam candy makers and chocolatiers a try and blog about…

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Added by Sweet matter physicist on December 10, 2013 at 3:00pm — 1 Comment

Homemade Chocolate from Bean-to-Bar

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Added by Pinoy Chocophile on November 24, 2013 at 3:57am — 1 Comment

inexpensive chocolate molds

I saw an inquiry few months ago about inexpensive chocolate molds. I met Paul at FCIA in June 2013 and he was marketing Pour n' pack molds. When I replied the post in Jun / Jul I did not have his contact information. Now I got his contact information. You can contact him at paul@eco-friendlypackaging.com or at 401-369-9719. I hope this information is useful. I am not affiliated with his company nor I get any benefit by mentioning his company name. Since I could not find my original reply (I…

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Added by Andal Balu on November 14, 2013 at 1:27pm — No Comments

Honesty... Here we go again!

Today I was reminded why I got into this business.  DECEPTION AND LIES.  My Edmonton dealer just lost business to Sweet Lollapaluza, because BRETT LIES about what he does - both in writing and in person (I just spoke with him on the phone.  I called and said I was doing research into the chocolate business (true) and he assured me that he MAKES chocolate…
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Added by Brad Churchill on November 6, 2013 at 1:00pm — No Comments

Chocolate molds and how to make custom chocolate molds

I have a website, blog, and Facebook page that is primarily about chocolate molds and making custom chocolate molds - The Chocolate Mold Factory.  I started this in 2007 and have been researching chocolate molds since.  I have taken CAD/CAM/CNC courses and have seen the use of 3d printers.  I have also taken some professional chocolatier courses.  

I am looking to connect with people who are interested in chocolatiering and using/making professional molds.  I am also looking…

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Added by Christina Durta on October 30, 2013 at 1:00am — No Comments

Inspiring Journey to Italy from the North to Sicily, for old & new chocolates & wines

Thank you for being part of my chocolate world. It has been almost four years since Exotic Chocolate Tasting was launched. Many of you have been with me since the beginning appreciating chocolate in a whole new way. Just like you, I have evolved, too. With each experience I've been blessed with new insights that I can't wait to share with you.



This year has brought many changes to Exotic Chocolate Tasting. No longer focused on public events, most of my chocolate and wine pairings…

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Added by Roxanne Browning on October 28, 2013 at 2:00pm — No Comments

Une belle histoire chocolatée datant de 1906

Vous connaissez cette chocolaterie ? Oui ? Non ?

Créée en 1906, cette chocolaterie familiale, située sur la commune de Chimilin dans l'isère (39490) s'efforce à perpétuer la tradition familiale, entre saveur et innovation. Les chocolats De Marlieu (le fameux chocolatier d'exception) ont bercés toute mon enfance, et je pense bien que je ne suis pas la seule !…

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Added by Alexandra Mitoine on October 25, 2013 at 9:49am — No Comments

My Top 3 Chocolates at Le Salon Du Chocolat in London 2013

Definitely my favourites are the Original Beans Esmeraldas-Truffles of ‘Toot Sweets’! They are not covered with chocolate, it’s just ganache and cocoa powder. So you must pick them up carefully, because they are very soft. They melt lightly and creamy, like silk on your tongue. Incredibly delicious!!…

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Added by Vera Hofman on October 21, 2013 at 12:14pm — No Comments

CasaLuker, together with the French pastry chef, chocolatier and confectioner Emmanuel

CasaLuker, a Colombian family-owned enterprise founded 100 years ago, is currently promoting its

chocolate couvertures and

Cacao Fino de Aroma…

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Added by emmanuel hamon on October 17, 2013 at 12:24pm — No Comments

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