The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

All Blog Posts (653)

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


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


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 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.


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

Been busy using my engineering skills 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

Hawaiian Healing Garden Festival

Aloha chocolate ohana,

Garden Island Chocolate was recently in the annual Hawaii Healing Garden Festival on Kauai, we won best dessert and the people's choice award for best local food item, a coconut butter truffle. We just started making our own fresh coconut butter and it is amazing, very very rich, creamy and extremely decadent.

we even got some press from the local… Continue

Added by Koa Kahili on August 24, 2009 at 2:22am — 1 Comment

Pralinés good enough for kings

Founded in 1800, Debauve & Gallais is the oldest chocolatier in Paris.

Sulpice Debauve, a pharmacist by training, opened the boutique after the Revolution and gradually built a reputation across the continent for exquisite chocolates. By 1818, he was appointed King Louis XVIII’s chocolate supplier, and then… Continue

Added by Sweet Freak on August 23, 2009 at 12:21pm — 6 Comments

Best wine cooler to store couverture?

Hi, I'm new here at the Chocolate Life. Just wondering how home chefs/chocolatiers store their couverture? I know it has to be stored at around 50-62 degrees Fahrenheit, I guess a wine cooler or cellar is my best bet. Does anyone have a wine cooler they use to store couverture or chocolate at home that they can recommend? Something not too huge or too tiny. Thanks!

Added by Kate Z on August 14, 2009 at 1:57am — 3 Comments

Dear Friend - Looking for good teachers, educational programs

I have been looking for the good chocolate schoolaround world that i can go and learn about basic knowlege of chocolate and leran how to making chocolate ,chocolate drink,etc... But it is very diffcult for me to looking for it , I am not in good english , I am really hope any friend can give me advise that where i can go for my short study like 3 months , I am expecting that i can meet good teacher from (The chocolate Life ) who can arranging my short term of study in his place. I will be most… Continue

Added by zhemin Park on August 11, 2009 at 1:23pm — 4 Comments


Oolong tea from Taiwan infused milk chocolate from Belgium. Dark chocolate from Venezuela drank up black tea from Ceylon. And Napa Valley red wine seeped into organic chocolate from Hawaii. Such exotic flavor and terroir matchups were among the many found at the 55th Summer Fancy Food Show in New York City in June. What inspired these new combinations? Large amounts of flavonols, the antioxidant-powered chemicals that occur naturally in wine, tea and… Continue

Added by Susie Norris on August 10, 2009 at 10:31pm — 2 Comments

Chocolate Ruffles!

A good friend sent me the following note that I thought worth sharing:

"Never again will I buy decorations for my all girl chocolate martini parties! I was thrilled to find this chocolate ruffle making tool by Albert Uster Imports. I was going to be hosting one of my infamous soirees and really wanted to try my hand at making decorations because it adds more of a personal touch. I usually have pre-made decorations on hand, but they always seemed a little impersonal to me.… Continue

Added by John Iwaniec on August 10, 2009 at 6:00pm — 1 Comment

Really appreciated to The Chocolate Life Website !

Acuturally i do not have any experience in chocolate but i like chocolate , Chocolate already been part of my life, So i am just asking myself that why don't make a good chocolate shop in china while china chocolate market is going to more demand since chinese getting accept chocolate ,and they would like to buy chocolate as gift to send their friend ,parents etc .. Running a shop is not eazy and need to plan well before u open, I am happy to met chocolate life which i benifit from this website… Continue

Added by zhemin Park on August 10, 2009 at 8:52am — 2 Comments

My Fantasy Interview with Jon Stewart on The Daily Show

Over the past six weeks, my house has been on the market because it was to be featured on a segment on The Daily Show. Hosted by John Oliver, the segment was to be about trying to sell housing in a desirable community in a down market. The segment aired on 7/27 and ended up not featuring my house because at the last minute the celebrity The Daily Show had enlisted for a gag backed out. If you've seen the segment where Oliver blasts Timothy Geithner for not being able to sell his house (he… Continue

Added by Clay Gordon on August 7, 2009 at 1:56pm — 1 Comment

The complete chocolate solution

Hello to all fellow choclatiers/chocoholics and everyone else

I am an engineer by profession, with a new found passion for chocolates. Yes, I am in the business for a while but the desire for chocolate, the willingness to pursue and subsequently differentiate between different kinds of chocolates has been a very recent phenomenon. Maybe this is the reason I have also been gaining a few extra pounds....(and not the kind that I want :-) )

I have had a decent amount of… Continue

Added by Ankur Bhargava on August 7, 2009 at 3:45am — 2 Comments

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