The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

All Blog Posts (665)

Amazing, one of a kind silicone molds

I've been a chocoholic all my life, and for the last 10 years I've had a business in the jewelry making industry. Suddenly, some time ago, I realized that the food safe silicone molds we've been creating for many kinds of clays can be used for chocolates as well! I invite everyone to take a look at our "Flexi-mold" line on www.artclayworld.com. Instead of the $15.00 per unit price, anyone a member of The Chocolate Life can get molds at a cost of…

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Added by Jackie Truty on July 23, 2013 at 11:36am — 1 Comment

chocolate batch 6

Just finished batch 6 a bean from Beliez  i made a 70% dark it turned out great it is a pure chocolate not many undertones smooth and no after taste

Added by Milford Dennison on July 18, 2013 at 5:51pm — No Comments

Making Chocolate (small scale) at home

Hi Everybody,

I am interested in making chocolate at home from scratch, from roasting the cocoa bean to the chocolate bar. I live in the United Kingdom. UK, but making chocolate here is not so well supported as in USA.

I think, I have found a source of cocoa beans on

e-bay(cocoaman)UK, and also ‘giant juicer’, I think can be purchased via e-bay as well. There seems to be many models, but most are available in the USA, are

there any cheaper alternatives to the…

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Added by ROBERT ORFORD on July 8, 2013 at 5:00pm — 2 Comments

Competition and Prize for Best Commercial Recipe for Spanish Churros

Competition entries taken and contacted

Added by Neville on July 4, 2013 at 6:51am — No Comments

issues making chocolate bar

hi i have just started my chocolate business and i am producing 500g slabs using high quality ingredients. i am facing lot of problems with the colour of the slab.My colour of the chocolate slab is brown but the dealers want dark brown colour towards the black.Can you advise what permitted black colour is available in the market and also give the name of the company.

Added by Rohit Dua on June 20, 2013 at 12:16pm — 2 Comments

Science Fiction Movie

I am never a big fan of science fiction movies; many of them are full of fancy and conjecture. I would prefer to watch something that was based more on scientific fact.

But I have changed my point of view lately. With the help of great…

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Added by Emay Wang on June 8, 2013 at 7:31pm — 1 Comment

Food & Wine's Best Chocolate in the U.S.

Food & Wine's Best Chocolate in the U.S.

What a spotty list!  It's good that they have Askinosie, French Broad, Dandelion, and Woodblock on their list.  But other top quality b2b makers like Rogue, Fresco, Manoa, Ritual, and Dick Taylor are conspicuously absent while Lindt makes the list!  Makes one question the experience and the judgment of the editors.

For me it is just another…

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Added by ChocoFiles on May 23, 2013 at 12:48am — No Comments

Thank you for trying to keep us spam free

Hi Clay:

Thank you so much for your recent email and all your efforts to try and keep us spam free.  This is much appreciated.

SGL

Added by sammygayle on May 20, 2013 at 11:55am — No Comments

addicted to chocolate song

 Hello Guys. I just wanted to let everybody know about a new song called "Addicted to Chocolate" by a London girl band. I think its exactly how us chocolate lovers feel. At least that how I feel.  enjoy.  ( cut and paste youtube link)  http://www.youtube.com/watch?v=unQF4Ri_zKc

Added by teddy on May 13, 2013 at 10:00am — No Comments

Suggestions of the Best Commercial Recipe for Spanish Thick Chocolate for Churros Dipping

Any ideas for doing this in bulk for festivals etc

Added by Neville on April 25, 2013 at 7:56pm — No Comments

Anatomy of a Tasting Menu

I am often asked ... about how I approach my pairings, where I get my inspirations, and what my thought processes are. I recently had the opportunity to conceive and prepare a five–course prix fixe tasting dinner at Jimmy's #43, a craft beer bar and restaurant in New York's East Village. The occasion was April, which at Jimmy's is the inspiration for April Sours month - a celebration of sours, Lambics, and wild ferments. As I was working on the menu I…

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Added by Clay Gordon on April 21, 2013 at 12:00pm — No Comments

Wanted to introduce Little Brown Squares, my chocolate blog!

I try to regularly post reviews here:

http://littlebrownsquares.com/

Added by David Menkes on April 16, 2013 at 11:00pm — No Comments

Starting slowly - Picked up a free granite slab this morning!

I am interested in starting my own chocolate company. While I am getting the finances together and researching business requirements etc. I am teaching myself how to make chocolates more precisely (and more important, to get excellent results every time!)

I was looking online at marble slabs and I found one for about $50 with no guarantees for the piece arriving whole to my doorstep. Then I checked my local Home Depot and Lowe's and i couldn't buy a single tile 18" x 18" but I…

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Added by Kaydee Kreitlow on March 30, 2013 at 1:30pm — 1 Comment

3D Chocolate Easter Egg Art

As a new member and in the spirit of the Easter Bunny, since I cant share real chocolate with you, I did the next best thing, and created a series of 3D Model Eggs and applied real chocolate textures to them . I also created 3D individual gold egg holders to place them in and then created a realistic rendering of the models into this picture…

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Added by redman on March 28, 2013 at 10:41am — No Comments

Academy of Chocolate Awards: An Opinion

I just read the results of this years competition of the academy ,and when I saw your article, I was pleased that a few people ,realised that this competition is what it is , a platform to congratulate its own members and pat them on their back.many clubs organisations  and professions have annual manly internal competitions which have not much significance outside their own circles and therefore not much notice is given to themIn the outside world. This is the same here,as we are…

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Added by ernst bachmann on March 22, 2013 at 1:00pm — No Comments

Rev Delta seeding

What do users of this machine do when the chocolate they use is in button form and they want the convenience of seeding with a block of chocolate so that the block can be easily removed? Do they use a different chocolate to seed?

Added by Jim Braunagel on March 20, 2013 at 7:51pm — 3 Comments

Ecuador's Nacional Heritage

Over the past two centuries chocolate has become an integral part of western civilization’s identity; so common in our eating habits that few know it as a product that’s origin, in the cocoa tree, is alien to our soils. Since the first voyages of Columbus and the subsequent arrival of the Conquistadores, cocoa has become ever more intertwined with European customs. From its cradle in South America, it has expanded as a major cash crop throughout the world and now, with the advent of the 21st…

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Added by Francesco Bassetti on March 11, 2013 at 5:30am — 1 Comment

looking for info on Panning ,and products on putting on the shine ,and were to buy them .!

hola I bought a new panning machine , but I don't know very much , all new to me . does anyone know were to buy , the shinning product, ect ,,, any help would be great ,steve

Added by steve on March 10, 2013 at 10:58pm — 1 Comment

Shipping chocolates in Spring weather

I'm currently working on my Easter production, mainly chocolate bunnies in different sizes. There will be small chocolates in boxes as well. In the past, I only produced for friends and neighbors who picked up their orders at my chocolate studio, but this year I would like to ship some orders. Some will go to the East Coast, others will be shipped just within the Bay Area, where I live. I have good packaging, but am worried about temperature. Any advise on how to prevent disaster and…

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Added by Caroline White on February 27, 2013 at 2:48pm — 2 Comments

partnership in bean to bar/ cocoapaowder production

Hello Friends, am Stephen Sembuya. am from Kampala, Uganda. am looking for a partner in small scale bean to bar cocoa powder processing.  i have 1 square mile cocoa plantation one of the biggest single owned in Africa. my country exports cocoa worth 50 m Usd last year, we have no value additional currently. i will provide my farm , land and factory premises.

you can contact me on: steve@pinkfoodsindustries.com or info@pinkfoodsindustries.com

Added by stephen sembuya on February 25, 2013 at 11:14am — No Comments

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