The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

A community for chocophiles - and aspiring chocophiles - to explore, learn, and share.

The Golden Rules for Contributing on The Chocolate Life

1) Pretty much anything can be posted, brought up, and discussed - as long as it's about chocolate.

2) If you own a chocolate business you may promote it on your My Page after becoming a member. I request that you not create a new Forum thread or Blog post whose main purpose can be perceived to promote your business without first seeking permission.

3) Sharing is the key part of what an online community like The Chocolate Life is all about. To see your blog and forum posts appear on the Main Page, and in the "Latest Activity" list (also on the main page), update your privacy settings on your "My Page."

4) If you find yourself engaged in extended (private) discussions with other members consider using private messages instead of comments.

5) RESPECT other members: Flaming of any sort is not appropriate.

Discover Chocolate Databases

There are several Forum topics covering issues that really aren't managed well by Forums. Following are links to database applications created to make managing this information easier and more usable. All Chocolate Life members are invited - encouraged - to contribute to this shared community resource.

Chocolate Makers
Chocolate Blogs
Where to Buy What

Click on the orange RSS icon to subscribe to updates to these databases.

Latest Activity

Elizabeth Elizabeth joined The Chocolate Life. Leave a Comment for Elizabeth. 13 hours ago
Clay Gordon and Etherscreen are now friends 21 hours ago
Brady Brady replied to the discussion To conche or not to conche? 1 day ago
donna donna joined the group Kitchen Confectionery 1 day ago
Hans Hans replied to the discussion Cocoa butter and cocoa solids 1 day ago

Groups

 

ChocolateLife Members Save Hundred$ on World Pastry Forum Tuition

Want to attend classes at The World Pastry Forum but think it's a tad too expensive? Well here's a chance to save 20% off the tuition price - save $300 on the demonstration classes (you pay $1200 instead of $1500) and $400 on the hands-on classes (you pay $1600 rather than $2000). This offer is available through July 31st. If you're interested, send me (Clay Gordon) a message and I will let you know how to sign up to take advantage of this special offer.

World Pastry Forum tuition also includes admission to the World Pastry Team Championship.

Support The Chocolate Life!

Blog Posts

Earth's Sweet Pleasures unveils world's first organic chocolate fudge at NPA EXPO in Las Vegas

Earth's Sweet Pleasures, the makers of Rich Rainforest Dark and Classic Semisweet fudge are debuting their products for the natural product community at the Natural Product Association's Expo in Las Vegas July 17-19, 2008. The owners, L. Hawk Cargo and Reonne Haslett, said they… Continue

Posted by Earth's Sweet Pleasures on July 3rd, 2008 at 3:14pm — No Comments (Add)

Bodies of Evidence

During my freshman year of college, I had the experience of working in a hospital kitchen. In retrospect, this was a formative food experience and has helped me to shape my attitudes and to take responsibility for the food I produce. There were a number of positions I occupied in the kitchen. One was that of a line server. A line server had to quickly scan the menu card on a tray and place the appropriate food item on the tray as it travelled down the conveyor belt. Another position was in the… Continue

Posted by Gwen Borders on June 24th, 2008 at 7:00am — No Comments (Add)

Name change

I changed my user name from Theo Broma to Olorin.

Posted by Olorin on June 22nd, 2008 at 3:16pm — No Comments (Add)

Rain Forest Musings

Context: These are journal entries I made as a guest at the Kapawi eco-lodge in 2005. Kapawi is located on the Kapawari River which feeds into the Rio Pastaza which is in turn a major tributary of the Amazon. Southeastern Ecuador. Miles and miles and miles from any roads. The only ways in and out are via canoe on the river or small plane. More Context: These were written just a day or so after taking part in a shamanic ritual in Quito that involved consuming… Continue

Posted by Clay Gordon on June 18th, 2008 at 10:40am — No Comments (Add)

The Inner Food Muse

How does one begin the task of knowing one's self? It is an inward journey which some never take. Much observation, objectivity, and yes, painful admissions can fracture fragile egos if one does not savor portions of the discovery. My own journey has been one of acceptance. Acceptance of who I am, who I was meant to be and a moral obligation to be of service to others. We belong to the culture of "humanity" and must find ways to interact and fit in with our society. After all, what good is tale… Continue

Posted by Gwen Borders on June 15th, 2008 at 2:00pm — No Comments (Add)

 
 

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Clay Gordon Clay Gordon created this social network on Ning.

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Special Offer



Felchlin Criolait 38% - one of the great milk chocolates in the world in the tradition of the best Swiss milk chocolates. 500gr (1.1 lb) bars of Felchlin 38% Criolait - $15ea. 3 or more, 10% off. Limit 10 per order. Only 35 left in stock.

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