The Chocolate Life

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All Blog Posts (619)

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 8

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Composition

Every Detail Counts

The couverture is now ready. The confectioner uses it as raw material for individual chocolates, for solid chocolate and for other in-house specialities. The couverture contains more cocoa butter than chocolate and this enhances its flow flow properties to…

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Added by Vercruysse Geert on March 2, 2012 at 11:20am — 1 Comment

Triple Chocolate Cake

This is a white chocolate cake made with ground almonds instead of flour. It has a wonderful moist gooey texture and is decorated with milk chocolate icing and dark chocolate shavings. Serves 12. Buy online at…

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Added by Sharon Grimshaw on March 2, 2012 at 3:37am — No Comments

From Firehouse Chef to Master Chocolatier

PRESS RELEASE

FOR IMMEDIATE RELEASE

On February 27, 2012, at 6:00 a.m. PST, MDP Signature Chocolates launched its Kickstarter Project (http://www.kickstarter.com/projects/1844679095/from-firehouse-chef-to-master-chocolatier) to raise capital to open a small chocolate factory and retail space in Seattle, Washington.  The goal is to have people pledge $50,000 in 30 days.  Kickstarter is “the…

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Added by Michele L. Simms-Burton on February 28, 2012 at 10:30pm — No Comments

Pairing chocolate with drinks

I was curious what is your favorite chocolate and drink pair? I personally have been enjoying dark chocolates with a nice porter (mostly pecan porters) but I feel like trying something new. Any suggestions? I typically prefer beer pairings but I am open to nice wines as well. 

Added by Mikaela Murry on February 23, 2012 at 3:12pm — 2 Comments

Chocolate Orange Gingerbread

This cake is very quick and easy to make which I love. I am not very good at complicated recipes with too many stages, the fewer the better is my philosophy. As the cake cooks it will fill your kitchen with the most beautiful aroma of chocolate, spice and orange, the perfect natural room fragrance!



For…

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Added by Sharon Grimshaw on February 23, 2012 at 12:33pm — No Comments

The Future Of Chocolate

I came accross this article tonight and found the future of cocoa to be quite concerning. We all really need to be proactive in this fight for the future of Cocoa.

Take a read......what are your thoughts?

http://www.scientificamerican.com/article.cfm?id=the-future-of-chocolate

 

Added by Kate Janetski on February 16, 2012 at 9:44am — No Comments

Desperately Seeking truly raw Cacao...

So far I can surmise or suspect that only Big Tree Farms may be producing chocolate that is truly raw.  Since there are currently no industry standards in place, what is the best way to be assured that you are buying truly raw cacao nibs, butter or powder?  I would like to market my confections online but I want to be sure it is truly a raw product I am offering.  Raw in this sense does not refer to raw materials, but to the fact that the cacao was never heated above 40 to 45 C at any time…

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Added by Jessi Taylor on February 16, 2012 at 12:32am — 4 Comments

Disaster in Broguhe, Côte d'Ivoire

This past December, one of the villages we visit every year was burned by members of the Ivorian Army, specifically pro-Ouattara forces.  Broguhe was pro-Gbagbo during the last election, so this is probably a form of punishment.  We (Project Hope and Fairness) are rebuilding the sewing room this week and electrifying it.  In any case, Ivory Coast, which supplies 40% of the world's cocoa, is slowly rebuilding from a civil war that started in 1993 and flashes on and off.

Tom…

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Added by Tom Neuhaus on February 15, 2012 at 1:55pm — 1 Comment

OK, enough already with price gouging

I just received an offer, as I'm sure many others did, for "beta testing" of a new chocolate from a particular company.  Cool.  Get to sample 3 different types, provide feedback, yada, yada.  Then I saw the price.  For 3 "shipments", each containing two 25-gm samples (total of 150 gm, or about 5 oz.)  it was about $50.  That figures to be about $160 on a pound-for-pound basis.  To me, that's really pushing it, especially given that the stuff is totally untested.  For a "beta test" the price…

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Added by Keith Ayoob on February 14, 2012 at 3:14pm — 2 Comments

Making Cocoa Paper- "From Pulp to Paper"

It's true, cocoa paper is made by hand using traditional methods.

A team of 6 make an astounding 40,000 sheets of cocoa paper a month! We have many more skilled paper makers eagerly waiting to join our team and double or even triple that number if sales increase.

Watch this short video to learn how cocoa paper is made.

http://www.youtube.com/watch?v=_wUuSWd9v2c&feature=share

Added by Kate Janetski on February 6, 2012 at 12:24am — 1 Comment

Cocoa Paper now online!

I'm excited to announce that you can now buy Cocoa Paper products online!

Cocoa Paper is handmade using sustainably sourced cocoa tree bark and recycled white paper. For all our home and office stationery needs visit: http://www.cocoapaper.org/

Feel good about supporting cocoa sustainability. :-)

Added by Kate Janetski on February 5, 2012 at 4:00am — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 7

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Transformation   From Bean to Chocolate

The fermented and dried cocoa beans are packed in sacks made of coarse jute and shipped across the ocean. They are then transported along the Rhine and unloaded at the port in Basel and put into storage. The chocolate…

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Added by Vercruysse Geert on January 25, 2012 at 9:02am — No Comments

Hawaiian Criollo

We visited The Original Hawaiian Chocolate Factory, where they claim to be the first in the state of Hawaii. They offer a cacao tree to hand poured bar operation; the only such operation in the US. A one pound bar of dark Criollo chocolate sells for $36. http://www.ohcf.us

Added by Stan Phillips on January 21, 2012 at 1:32pm — 2 Comments

Growing of cacao in Convento. (ECUADOR)

Found this nice mail few weeks ago in my mailbox, like to share it.

Dear Geert, I found your blog and read the article about cacao in Ecuador, also your web page and found most of them very interesting and delightfull for the eyes....so  I can imagine it will be the same with your hand made chocolate.....delightfull for the senses.
I am attaching a photo of a jewelry piece we were commisioned by the President of the Junta Parroquial de Convento,…
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Added by Vercruysse Geert on January 21, 2012 at 11:26am — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 6

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate and there philosophy.      This book is to interesting not to blog, so I must share this on my blog.

The Journey: From the Farmer to Basel.

After selection, the dried beans are generally transported as bulk goods in the…

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Added by Vercruysse Geert on January 12, 2012 at 8:34am — No Comments

cheap bean to bar chocolate making machines

Hello, am interested in purchasing used cheap bean to bar chocolate making machines. send me prices.

my e-mail is ssembuya@yahoo.com

Added by stephen sembuya on January 10, 2012 at 8:44am — No Comments

Artisanal chocolatiers in Paris: Clay Gordon's recommendations

First off, I have to say I've been remiss in writing this post, as we did a self-guided tour of Clay's recommended  spots back in late October, but I have to give him credit for what was an absolutely awesome 3 days.  Clays' recommendations greatly expanded the list we had and he helped make it one of the nicest trips we'd ever been on.  We got to nearly all his recommended spots, and here are my own throughts about the places we visited:

  • Pralus: Loved it.  Love their little…
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Added by Keith Ayoob on January 8, 2012 at 7:06am — No Comments

the creation of a product can be one of the most exhilerating experiences

in my 20 plus years in the chocolate and pastry world I've put out quite a lot of what some may call innovative stuff.... being my bread and butter I'm often too 'at work' to realise what exactly it is I'm doing and have achieved....luckily I realise that and have made a conscious effort to enjoy the experience of creation because let's face it , that's the whole point of it in the first place, right? 

 In my outside the box way, what recently began as a joke between a Maryland Chef…

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Added by Paul John Kearins on January 1, 2012 at 1:00pm — No Comments

Hilliard owners in the US, have you stocked up on your 100w light bulbs yet?

As of Sunday Jan. 1, 2012 retailers can only sell their remaining inventory of 100w incondecent lightbulbs.  This is to make way for the new effecient bulbs.  That could be a problem for us Hilliard melter owners because the Little Dipper and the mid-range unit are heated by these 100w bulbs.  There is an article  in the online version of the USAToday talking about this and there does not seem to be a need to run out and grab all you can today.  However, it is coming and I wanted you to be…

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Added by Pierre (Pete) Trinque on December 29, 2011 at 3:01pm — 2 Comments

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