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Read about Project: Grijalva - Cacao Fino Mexico.

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Latest Forum Posts   All

Sanja

Inexplicable change in chocolate...

Posted On:  Tuesday August 30 2016, 2:49 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Sebastian

Dear chocolate community I hope one of you can help me with this issue. We process our chocolate below 42 Celsius. Till now we always had great consistency.…
Melanie Boudar

For Sale : Bakon Choco TT Tempering...

Posted On:  Tuesday August 30 2016, 2:44 AM
Posted In: Classifieds
Last Updated By: @JessicaKapoor

Lightly used Choco TT. Chocolate tempering machine. Unit can be seen on Bakon USA website. Semi - automatic wheel tempering machine/table top. 25 lb capacity. I…
aly

WTB - Used Selmi Top EX (Modesto, CA)

Posted On:  Monday August 29 2016, 11:11 PM
Posted In: Classifieds
Last Updated By: @Kim Kingston

Located in Modesto, CA.
Brad Churchill

Please Pay Your Respects...

Posted On:  Monday August 29 2016, 5:12 PM
Posted In: News & New Product Press
Last Updated By: @Brad Churchill

Please take a moment today to stop and give thanks to the original Willy Wonka - Gene Wilder - who passed away today at the age of 83. Mr. Wilder, your persona…
Mark Allan

Real Milk, Milk Chocolate

Posted On:  Monday August 29 2016, 3:18 AM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @rahman

Does anybody have any idea how you might make a milk chocolate using real milk, maybe even just evaporated milk? We've never been overly impressed with the recipes…

Activity

hazel mountain daragh
@hazel-mountain-daragh • 4 hours ago
Posted a new Comment on "@hazel-mountain-daragh":
"Yes they are"
Sebastian
@sebastian • 5 hours ago
Posted a response to "Inexplicable change in chocolate strucutre- please help"
"25 years of experience makes me say that 8-)  Unless you're using a temper meter, you're not going to be able to say with any certainty if you're..."
27zante
@27zante • 5 hours ago
Posted a new Comment on "@hazel-mountain-daragh":
"Hi is the winnower and cracker still available?"
Sanja
@sanja • 9 hours ago
Posted a response to "Inexplicable change in chocolate strucutre- please help"
"Hi Sebastian, what makes you say that? Since we started making chocolate we have used a very good tempering machine and never had problems. Yes, I..."
Sebastian
@sebastian • 13 hours ago
Posted a response to "Inexplicable change in chocolate strucutre- please help"
"I'm gonna bet you a dollar that it's not as well tempered as you think it is..."
JessicaKapoor
@jessicakapoor • 17 hours ago
Posted a response to "For Sale : Bakon Choco TT Tempering Machine"
"Aloha Melanie! Is this machine still available? Any idea on weight to estimate shipping to Maui? Mahalo, Jessica"
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Join A Group!   All

Chocolate Down Under

Chocolate Down Under


This group is for ChocolateLife members living and...
Startup Central

Startup Central


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

DIY


The purpose of this group is to provide a place for...
The Science of Chocolate

The Science of Chocolate


Are you interested in all the nitty gritty details of...
Kitchen Confectionery

Kitchen Confectionery


This group is for everyone who works with chocolate in...

Coming Events   All

Dallas Chocolate Festival - "Lights, Camera, Action!"

Dallas Chocolate Festival -...


09/10/16 09:00:00AM
The Big Chocolate Show

The Big Chocolate Show


10/07/16 08:00:00AM
The Chocolate Show (London)

The Chocolate Show (London)


10/14/16 10:00:00AM
Origin Chocolate Event

Origin Chocolate Event


10/22/16 10:00:00AM
Northwest Chocolate Week/Unconference/Festival

Northwest Chocolate...


11/07/16 12:00:00AM

Latest Gallery Images   All

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10 Recently Updated Blog Posts   All Blog Posts

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 : 1
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/…
USDA Cacao Germoplasm Collection in Puerto Rico

USDA Cacao Germoplasm Collection in...

Updated On:  Monday February 8 2016, 4:13 PM
Posted In: cacao travels
Posted By: @Eric G
Comments : 1
In April 2015, I had the wonderful opportunity to visit with Dr. Brian Irish, curator of the cacao collection for the USDA Tropical Agricultural Research Station…
Clay Gordon

Live Video Chats for Chocolate Life...

Updated On:  Friday November 6 2015, 1:16 PM
Posted In: 
Posted By: @Clay Gordon
Comments : 3
I have found a service that enables me to 'cast - in real-time over the web while simultaneously hosting a chat session. I am interested in knowing if holding…
Matild

Chocolate printer

Updated On:  Tuesday October 20 2015, 10:53 PM
Posted In: Classifieds
Posted By: @Matild
Comments : 1
Hello All. I am looking for 3D chocolate printers. What I found on the web have either no cooling system, so they can print only a few layers (not really 3D),…
Colin Green

Tempering, Chocovision, molds etc

Updated On:  Tuesday September 1 2015, 10:04 AM
Posted In: Tempering
Posted By: @Colin Green
Comments : 6
Hi all, I have been panning for a while but have opened a shop in Sydney (Australia - not BC) and would like to dabble in making other products including using…
Landen Zernickow

Chocolate-Making Classes

Updated On:  Sunday August 30 2015, 9:34 AM
Posted In: My/Our Story
Posted By: @Landen Zernickow
Comments : 1
A few weekends ago, we invited over a few friends for an evening for fun, for education, and for a delicious sensory experience. After months of requests to learn…
mike johnson

immersion blenders

Updated On:  Wednesday August 19 2015, 3:04 AM
Posted In: utensils
Posted By: @mike johnson
Comments : 2
Does anyone have any recommendations for a stick blender for small ganache batches? I was leaning toward the Kitchenaid commercial version.  

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