The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

All Blog Posts (602)

Drinking chocolate

This afternoon I surprised my guests with a pot full of drinking chocolate. It was fun to watch the reactions as they slowly sipped their cups.



Chocolate is one of my favorite things to treat people with. I used to walk around with a little chocolate confection in my bag to treat at least one person with a day. But this winter I will carry a little drinking chocolate mix with me!



Harvest spice is our flavor for… Continue

Added by Maren Muter on September 24, 2009 at 12:55am — No Comments

Price and perfection

How much are we willing to pay to enjoy the perfect pralines and chocolates that we soooo love?

How do we set limits? Luxury things should cost more, but how much more before we say - no thank you?

How much do we need and at what price are we willing to pay to fulfill our chocolate desires?



How are pralines / filled chocolates sold on average: per piece, per gram, per pound...



QUESTIONS, questions filling my head...I am working on a project together with a… Continue

Added by Sonja on September 22, 2009 at 6:09am — 3 Comments

Fruit Puree

Does anyone know how to make fruit puree to make ganache fillings with? Or is it better to buy them in the grocery store? Do grocery stores carry quality fruit purees? Thanks a bunch!

Added by Kate Z on September 21, 2009 at 12:00pm — 1 Comment

Chocolate Packaging for sale

I just posted some unused chocolate boxes, bags etc. over in Classifieds. Will be very reasonable on price...I want my storage back.

Added by Brendan on September 20, 2009 at 8:46pm — No Comments

Candy Pads

Does anyone know a U.S. manufacturer who makes candy pads (cushion pads) and can do hot stamping of logos and different colors? Thanks in advance!

Added by Kate Z on September 15, 2009 at 3:15pm — No Comments

Who Names and Classifies Cocoa Beans?

I am at a loss to understand the rational and legitimacy of the creation of special names for cacau beans. I frequently see the use of Arriba, Porcelana, Chuao, Cuyagua, Dom Homero, etc. Although I am in the business of producing cacau beans I am struggling to understand which of the three types of cacau are being referenced. Is there someone out there able to provide a chart or document that identifies the "advertised name" with one of the three recognized types. I've almost concluded that it… Continue

Added by Jim on September 14, 2009 at 7:44pm — 1 Comment

Big Chocolate Storage

Hey Chocolate Life Gang,

I need to store one ton of chocolate pellets that come in eighty 25lbs bags which stack about 5' high on a pallet. Ideally the storage area would be in Southern Westchester County, NY (New Rochelle, Larchmont, Mamaroneck, Harrison, Rye, or Port Chester.)

Any ideas/locations?

Thanks!

John.Rossini@TravelChocolate.com

Added by John M Rossini on September 12, 2009 at 11:57am — No Comments

Vote for Andrew Shotts/Garrison Confections in American Express' Shinealight Program

If you don't already know, Andrew Shotts was named Top Chocolatier in America by the FoodNetwork and as chocolatelife members, we should all raise a glass to this talented man and endorse him in the Shinealight Program. All you need to do is follow the link, and click on the upper left hand corner where it says 'Support this story. Endorse now.' There's only a day and a half left to vote.



Andrew Shott's story needs 50 endorsers to proceed to the next phase of the program. Please help… Continue

Added by Mindy Fong on September 10, 2009 at 2:00am — No Comments

Chocolate Doesn't Go With Velveeta™

Call my crazy but I just don’t want the makers of Velveeta messing with my Cadbury bars. Kraft Foods bid (underbid?) $16.7 billion for Cadbury this week, declaring they were offering stock holders a 42% increase on Cadbury’s median share price. Cadbury pushed back, declaring the proposal undervalued their stock and they were confident in their "stand-alone strategy and growth prospects as a result of...strong brands, unique category and geographic… Continue

Added by Susie Norris on September 9, 2009 at 2:00pm — 11 Comments

Any tips on coloring chocolate, for chocolate truffles, using molds?

My wife Donna and I would like to get a little more creative with coloring our chocolate truffles, I have seen people using airbrushes, we would like some methods on how to use them, and where we could find a suitable airbrush (food safe), reasonably priced... Any recommendations on what coloring (brand) to use?

Thanks in advance for any feedback...

Jair :)

Added by N Y on September 8, 2009 at 9:01pm — 1 Comment

Callebaut class

Just registered for the Callebaut Beyond the Basics class in Chicago in November. Never been to Chicago before, it has a lore. Any suggestions for things not to miss? Especially food and/or chocolate related...

Added by Greg Sorini on September 8, 2009 at 2:34am — 3 Comments

Chocolate Balsamic Vinaigrette

One of the many things I learned in the the cookbook writing process was how to spell “vinaigrette”. It’s one of those words that looks wrong even when it is right so thank you, eagle-eyed editors. Here’s the recipe - it has garlicy, sweet and sour notes which you can adjust by using more or less dark chocolate.









2 tablespoons balsamic



vinegar



2 tablespoons rice wine



vinegar (or white… Continue

Added by Susie Norris on September 5, 2009 at 1:00am — No Comments

1970s Reese's Peanut Butter Cup collision commercial

Now, I didn't read the whole blog to see if this was answered, but here is a link to the video. We were just talking about that commercial today at work, so I googled it and found someone else whom remembered this commercial. So here it is for your viewing enjoyment (although is is a really old and fuzzy… Continue

Added by Krys on September 3, 2009 at 3:15pm — No Comments

My Chocolate Life is a bit neglected...

That´s why I popped on here the other day and invited all of the chocolatiers I know to join. I miss focusing on chocolate, like I was in Jerusalem. Now I´m working on getting my English Coaching and Translating business started, which pushed chocolate to the back burner.



My big excitement is that I finally splurged and bought myself Valrhona cacao at KaDeWe (Kaufhof des Westens, the Harrods of Berlin) and it is so marvelous to be able to drink the dregs and not have that sandy stuff… Continue

Added by Sandra Andrews-Strasko on September 2, 2009 at 11:00am — 1 Comment

Caramels

I am trying out lots of different recipies. Today I did one that has to set for 2 days, so we'll see how that cuts up on Th. I have found some caramel I really like the flavor of but want them to hold their shape better. I am experimenting with temperature but also need to find the right molds and wrapping materials. Saran wrap works but doesn't look very professional and is a pain to cut.

Added by Julie Helzer on September 1, 2009 at 12:15pm — 1 Comment

Cacao Canoes, Sacks, Bales, Tools, etc.


Does anyone know where I can purchase canoes, tools, or sacks used by ancient Aztecs to cultivate, harvest, transport or harvest cacao? I know it's a long shot, but hoping someone would know, thanks! This is a photo of a cacao canoe I took while at the Bruges Chocolate Museum.

Added by Kate Z on September 1, 2009 at 9:01am — 1 Comment

Chocolate in Berlin

Now I´m in Berlin and writing about chocolate has taken on a slower pace, but I´m still doing it. Now I´m even posting on http://chocolatespeak.blogspot.com in German and English.

Added by Sandra Andrews-Strasko on September 1, 2009 at 4:42am — 1 Comment

Another place to put it...

Hello Chocolate Life Gang,

I am looking for a another place to store one ton of chocolate couverture in South East Westchester County (Pelham, New Rochelle, Mamaroneck, Larchmont, Port Chester.)

Of course temperature/moisture (lack of) conditions need to be right.

Any locations, thoughts, etc. are appreciated.

Thanks!,

John.Rossini@TravelChocolate.com

Added by John M Rossini on August 31, 2009 at 11:29pm — No Comments

Been busy using my engineering skills

..to design a couple of simple chocolates. In the meantime, I also managed to taste some covourture milk chocolate (hope I spelled it right) for the first time. The difference in taste between it and compound is remarkable. I can now never buy or eat any other chocolate, cadbury especially. Absolute bliss...

Added by Ankur Bhargava on August 27, 2009 at 4:44am — No Comments

What to do with Chocolate on a Hot Day?

Okay, it's 102 degrees out in southern California and I'm melting. So what do you do with a chunky bar of dark chocolate? I like to stick it in the fridge just long enough to get firm...or if I really want it crunchy hard it'll go in the freezer for a bit.



I'd skip the drinking hot tea with it, though. And I actually find that hard to do without. So what could be a better substitute? How about Thai iced tea or iced coffee?



Course those drinks are a bit on the sweet side… Continue

Added by My Passion 4 Chocolate on August 26, 2009 at 8:31pm — 1 Comment

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