About

TheChocolateLife Will be Moving



TheChocolateLife celebrated its 9th anniversary in January 2017. To celebrate the 10th Anniversary, TheChocolateLife will be moving to a new home - on theMaven. The move will be happening over the course of July and members’ existing user accounts will be moved, but will have to be claimed and a new login created. Members will receive an email or two over the course of the next couple of weeks with updates and instructions.

Don't worry, all of content here on Jamroom will remain at a new location (archive.thechocolatelife.com) and will continue to be searchable. Existing members will be able to login to the archive site and contribute to existing discussions. However, no new accounts will be able to created and no new posts can be created.

TheChocolateLife on theMaven will have a Classifieds section as well as main discussion forums that echo what is available here. You are welcome to start using the TheChocolateLife on theMaven today by creating an account there. Existing members are asked to use the email address they use for their current ChocolateLife account so that a second account is not created for them.

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Latest Forum Posts   All

Philippa Mullins

f/s Revolation Delta 7kg (240v)...

Posted On:  Sunday July 23 2017, 4:51 PM
Posted In: Classifieds
Last Updated By: @Philippa Mullins

Hi, I am based in Northampton, UK and looking to sell the above for £1,250 including an extra holey baffle.  Bought it for my bean to bar business but prefer hand…
Brad Churchill

A New Tempering Machine is Closer Than...

Posted On:  Sunday July 23 2017, 3:00 PM
Posted In: News & New Product Press
Last Updated By: @Greg Gould

Super Excited! After many months of research the prototype of my state of the art table top chocolate tempering machine is up and running. WAAAY too many…
LLY

clumps which doesn't melt when...

Posted On:  Sunday July 23 2017, 1:11 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @LLY

Hi everyone, Sometimes it's more convent to me the leave some chocolate totally untempered and temper it when needed. When I try to melt it there are many…
William Gash

table top chocolate melter

Posted On:  Wednesday July 19 2017, 4:42 PM
Posted In: Classifieds
Last Updated By: @William Gash

Looking for a tabletop chocolate melter. contact williamgash@msn.com
Wim

Sweet regards from the land of chocolate

Posted On:  Wednesday July 19 2017, 3:10 PM
Posted In: Allow Me to Introduce Myself
Last Updated By: @Sebastian

Hello fellow chocolatiers! My name is Wim, I am 33 years old and I live in Belgium. I love making chocolate, and confections. My specialities are pâte de fruits,…

Activity

Philippa Mullins
 
Greg Gould
 
@greg-gould • 11 hours ago • comments: 0
Posted a response to "A New Tempering Machine is Closer Than Ever!"
"Me!  silverchildconfectionaries@gmail.com"
LLY
 
@lly • 13 hours ago • comments: 0
Posted a response to "clumps which doesn't melt when re-temper under-tempered chocolate. "
"picture.. the taste is milk powder but not burning taste whatsoever. Its not burned, so, it's moisture condensation?"
AndresFalmouth
 
@andresfalmouth • 18 hours ago • comments: 0
Posted a response to "A New Tempering Machine is Closer Than Ever!"
"This sounds exciting, will you ship to the UK?"
LLY
 
@lly • yesterday • comments: 0
Posted a response to "clumps which doesn't melt when re-temper under-tempered chocolate. "
"The case above is for white chocolate. Is it possible that it burns but without "burning taste"?  Absorb moisture is also a possibility but the..."
LLY
 
Sebastian
 
@sebastian • 3 days ago • comments: 0
Posted a response to "A New Tempering Machine is Closer Than Ever!"
"But does it come with a flux capacitor?"

Newest Members   All

Join A Group!   All

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...
Startup Central

Startup Central


Are you looking to start a chocolate business? Want to...
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

Dallas Chocolate Festival

Dallas Chocolate Festival


09/08/17 07:00:00PM
The Big Chocolate Show

The Big Chocolate Show


10/06/17 11:00:00AM

Latest Gallery Images   All

Alluvia-three bars-30.jpg
alluvia open.JPG.jpg
White Chocolate Bar with Oreo and Choco Chips-chocolate venue.jpg
chocolate_message_basket.jpg
2017-04-17_11-03-59.jpg
Crusher with winnower Дробилка с сепаратором для какао бобов.jpg

10 Recently Updated Blog Posts   All Blog Posts

Chocoa 2017 Prologue

Chocoa 2017 Prologue

Updated On:  Tuesday June 27 2017, 2:03 PM
Posted In: My Chocolate Life
Posted By: @Clay Gordon
Comments : 1
I am getting ready to head to the airport tomorrow afternoon to travel to Amsterdam for Cocoa 2017. I am going to be moderating both days of the…
Our second batch!!!

Our second batch!!!

Updated On:  Thursday June 1 2017, 4:28 PM
Posted In: First Coco Batch
Posted By: @Coco Queens
Comments : 1
Our second batch will be made with the same cocoa beans from the Dominican Republic. Our first batch consisted of 60% cocoa and 40% sugar. This time we are using…
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 : 2
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 : 10
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…

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