About

Notices, Features, Tips, And Such



I am heading to Amsterdam on Feb. 21 for Chocoa and I wrote a prologue blog post. I am flying back through Reyjkavik and have scheduled a visit and tour of Omnom while I am there.

TheChocolateLife celebrated its 9th anniversary in January. To celebrate the 10th Anniversary, I will be leading a tour to Bolivia to visit Hacienda Tranquilidad and the Alto Beni to learn more about the cacaos silvestre - the wild cacaos - of the Beniano. Please contact me via Private Note if you want to receive more information as trip planning unfolds.

Want to know what I have been up to for the past couple of months? Read about my project down in Mexico. Gallery of pod photos.

Housekeeping

As a security measure, I have just turned on the "Strong Password" feature of the software. New members, and current members who are updating their passwords MUST choose a password of a minimum of 12 characters, and use a mix of upper- and lower-case letters, at least one number, and at least one special character.

If you are having issues using the site (adding or editing content), I have started to add some Tutorials in the FAQ section of my page. Scroll down to the TUTORIAL section and click to open and read about Posting in Forums, adding Blogs, Events, and other content not in Forums, and Changing and Updating Personal Information, Including Passwords.

Follow me on Instagram and Twitter! @DiscoverChoc

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Latest Forum Posts   All

Jim Dutton

Ganache, Water Activity, and Alcohol

Posted On:  Friday February 24 2017, 9:58 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Sebastian

I know that the addition of alcohol to a ganache increases shelf life, but I would like to improve my understanding of the relation of this fact to the measured…
The Slow Melt

A podcast about chocolate: The Slow Melt

Posted On:  Friday February 24 2017, 7:15 PM
Posted In: News & New Product Press
Last Updated By: @The Slow Melt

Hi Chocolate Lifers! I wanted to make sure you all know about The Slow Melt podcast. Hosted, written and created by author and journalist Simran Sethi, with…
RegardsSent

If given the option between a 3 phase...

Posted On:  Friday February 24 2017, 11:52 AM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Kristofer Kalas

Emils Gustavs

Selmi machines

Posted On:  Friday February 24 2017, 8:26 AM
Posted In: Classifieds
Last Updated By: @Inoxa

Hy, Can some one please tell me what brand does Selmi uses for vibration motors ? 
Nicole5

too much cream in a caramel

Posted On:  Friday February 24 2017, 6:50 AM
Posted In: Recipes
Last Updated By: @LeonaAllen

I accidentally added an extra 75% cream than what was called for to a caramel I made recently.  While texturally it seems fine right now, I wonder if there might…

Activity

Sebastian
 
@sebastian • 10 hours ago • comments: 0
Posted a response to "Ganache, Water Activity, and Alcohol"
"There you go.  There are many different makes/models out there - towards the turn of the century is when the technology to differentiate/compensate..."
The Slow Melt
 
@the-slow-melt • 13 hours ago • comments: 0
Created a new forum topic:
A podcast about chocolate: The Slow Melt
Jim Dutton
 
@jim-dutton • 16 hours ago • comments: 0
Posted a response to "Ganache, Water Activity, and Alcohol"
"An update:   I wrote to AquaLab asking about the issue of volatiles (such as alcohol) in the sample being measured and got this reply: "The..."
Kristofer Kalas
 
@kristofer-kalas • 20 hours ago • comments: 0
Posted a response to "If given the option between a 3 phase and a single phase temperer/enrober which is the better choice"
" Clay Gordon: The 3-phase machine will be more energy efficient when compared with a single-phase machine, and because of the way they are built,..."
Inoxa
 
@inoxa • yesterday • comments: 0
Posted a response to "Selmi machines"
"I replaced mine directly from the manufacturer in Italy. see below. good luck Cecilia Garozzo garozzo@venanzettivibrazioni.it VENANZETTI..."
LeonaAllen
 
@leonaallen • yesterday • comments: 0
Posted a response to "too much cream in a caramel"
"I don't think that adding too much cream will affect your dish, but it will add more rich taste. I am also a very big fan of caramel and chocolate..."
Riadh Falvo
 
@riadh-falvo • yesterday • comments: 0
Rated @al-garnsworthy's Galleries a "5":
Al Garnsworthy

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Join A Group!   All

Startup Central

Startup Central


Are you looking to start a chocolate business? Want to...
The Chocolate Swap

The Chocolate Swap


The Chocolate Swap is the place for ChocolateLife members...
OFF Topic

OFF Topic


OFF - Other Favorite Foods - Topic. The place to share...
Classifieds - CLOSED

Classifieds - CLOSED


Classifieds has been moved to TheChocolateLife.info.
TheChocolateWonk

TheChocolateWonk


This is the home page for TheChocolateWonk, a membership...

Coming Events   All

Chocoa 2017

Chocoa 2017


02/22/17 10:00:00AM
For the Love of Chocolate Noir

For the Love of Chocolate Noir


02/25/17 07:30:00PM
13th Annual Oregon Chocolate Festival

13th Annual Oregon Chocolate...


03/03/17 11:00:00AM
The Big Chocolate Show

The Big Chocolate Show


10/06/17 11:00:00AM

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ALLUVIA70DARKCHOCOLATE100-300x300.jpg
gift alluvia.jpg
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10 Recently Updated Blog Posts   All Blog Posts

Is Vietnam the new 'cool' origin chocolate?

Is Vietnam the new 'cool' origin...

Updated On:  Tuesday January 31 2017, 3:34 AM
Posted In: 
Posted By: @Lisabeth Flanagan
Comments : 1
Since Marou started making waves among chocolate lovers worldwide, there are telltale signs that Vietnamese cacao is becoming the trendy thing to do in bean-to-bar…
Our First Batch!!!!

Our First Batch!!!!

Updated On:  Wednesday January 18 2017, 12:49 PM
Posted In: First Coco Batch
Posted By: @Coco Queens
Comments : 3
We are a group of high school girls from Aurora Colorado. We are making our first batch of chocolate. 1.What do you guys do to make the batch what you would…
Project Grijalva - 2016 Report

Project Grijalva - 2016 Report

Updated On:  Sunday December 11 2016, 11:52 AM
Posted In: CacaoMEX
Posted By: @Clay Gordon
Comments : 1
Back in April, I wrote a blog post about a project in Mexico I started working on: Cacao Grijalva. I won't go into much background here - that's covered in…
Why is chocolate box said to be the perfect gift for any occasion

Why is chocolate box said to be the...

Updated On:  Friday September 30 2016, 5:40 PM
Posted In: Chocolatier
Posted By: @ChocolakWorld
Comments : 1
Chocolate is something which is loved by one and all across the globe, regardless of any national or international boundaries and it is difficult to resist…
The University of British Columbia needs 50 cacao beans!

The University of British Columbia...

Updated On:  Monday September 19 2016, 5:44 PM
Posted In: research on Cacao
Posted By: @Pierre Gruget
Comments : 9
The University of British Columbia needs 50 beans from as many origins as possible. Please send some.   Dr Lu, from the University of British Columbia,…
Our class process

Our class process

Updated On:  Friday September 16 2016, 10:25 AM
Posted In: chocolate making
Posted By: @Psydynasty
Comments : 3
A few days ago we roasted our cacao beans at about 270 degrees and let them sit out we weighed and measured all the beans. We have gotten to the stage of cracking…
Frontiers of Science in Cacao Symposium

Frontiers of Science in Cacao Symposium

Updated On:  Sunday June 5 2016, 5:44 PM
Posted In: My Chocolate Life
Posted By: @Clay Gordon
Comments : 1
The 30th anniversary of the cacao lab at Penn State’s College of Agriculture was honored during last week’s Frontiers in Science and Technology for Cacao Quality,…
Living La Vida Cocoa in Mexico

Living La Vida Cocoa in Mexico

Updated On:  Friday April 22 2016, 4:57 PM
Posted In: My Chocolate Life
Posted By: @Clay Gordon
Comments : 6
Mexico occupies a special place in both the genetic and socio–cultural histories of chocolate . Despite that importance, very little is known about Mexican…
Paul Johnson

Cacao Restoration in Puert Viejo, Limon...

Updated On:  Wednesday March 9 2016, 3:42 PM
Posted In: 
Posted By: @Paul Johnson
Comments : 2
The cacao forest that surrounds our chocolate factory is much like many other forests around here. It was planted about 120 years ago as part of a big push to…
Landen Zernickow

Premier Wonder Grinder

Updated On:  Thursday February 11 2016, 3:36 PM
Posted In: 
Posted By: @Landen Zernickow
Comments : 2
A new post is up about our new melanger and our biggest batch yet! Check it out at the address below: http://rootchocolate.com/2014/08/25/premier_wonder_grinder/…

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