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Latest Forum Posts   All

James Hull

bean to bar chocolate %'s question -...

Posted On:  Friday May 27 2016, 4:08 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Clay Gordon

Hi everyone, Curious about how to calculate the %'s in bean to bar chocolate, if making a 70% bar that needs maybe 5% added cocoa butter would the recipe be:…
Sirius Chocolate

Santha Melangeurs

Posted On:  Friday May 27 2016, 12:19 PM
Posted In: Geek Gear - Cool Tools
Last Updated By: @eg

Greetings Fellow Chocophiles, I have recently begun the process of purchasing a Spectra 40 Stone Melanger -…
ChocoFiles

Cocoa butter and cocoa solids

Posted On:  Friday May 27 2016, 10:33 AM
Posted In: Tasting Notes
Last Updated By: @Sebastian

Hans has a very thought provoking article in Cocoa Content called " Why cocoa content matters ". In it he shows a very insightful way to determine the amount of…
Katie Wilson

Looking for Viable chocolate grating...

Posted On:  Wednesday May 25 2016, 8:55 PM
Posted In: Classifieds
Last Updated By: @Kerry

Hey everyone, I have a few culinary clients who are wanting shredded chocolate rather than in block form, which makes sense. I have researched equipment, even…
David Menkes

Rapadura sugar? Unrefined, evaporated...

Posted On:  Tuesday May 24 2016, 12:31 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @eg

 We've spent the last year trying every cacao bean we can get our hands on, and it's just about time that we're starting to look at which sugar to use. We're…

Activity

James Hull
@james-hull • 3 hours ago
Posted a response to "bean to bar chocolate %'s question - help needed to put mind at rest"
"i did actually try searching the forums a bit earlier, but not a lot came up, will maybe do a bit more digging then. Thanks for your reply though,..."
Potomac Chocolate
@ben-rasmussen • 3 hours ago
Posted a response to "bean to bar chocolate %'s question - help needed to put mind at rest"
"This has been discussed in some detail elsewhere on these forums. You could do a search and find a bunch of threads dealing with it."
Potomac Chocolate
@ben-rasmussen • 4 hours ago
Posted a response to "bean to bar chocolate %'s question - help needed to put mind at rest"
"The cacao percentage of a chocolate includes both non-fat cacao solids and cocoa butter. Technically, a 70% bar could be made up of any of the..."
eg
@eg • 5 hours ago
Posted a response to "Santha Melangeurs"
"Thanks Ben!! enna"
James Hull
@james-hull • 6 hours ago
Posted a response to "bean to bar chocolate %'s question - help needed to put mind at rest"
"hi Ben thanks so much for the reply. So even though the 5% cocoa butter is an added extra to original 70% bean mix it gets included into the..."
Sebastian
@sebastian • 7 hours ago
Posted a response to "Cocoa butter and cocoa solids"
"Sorry - one more thing that's relevant - how many/how often do you expect to do this testing? If it's once a day, i'd say go gravimetric.  You'll..."
Potomac Chocolate
@ben-rasmussen • 9 hours ago
Posted a response to "Santha Melangeurs"
"It sounds like there could be a crack in the epoxy somewhere. Once you finish this batch, clean the machine really well and then reseal with a..."
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Startup Central


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Chocolate Down Under


This group is for ChocolateLife members living and...
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The purpose of this group is to provide a place for...
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The Science of Chocolate


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Coming Events   All

Frontiers in Science and Technology for Cacao Quality, Productivity and Sustainability

Frontiers in Science and...


05/31/16 08:00:00AM
The Big Chocolate Show

The Big Chocolate Show


10/07/16 08:00:00AM

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10 Recently Updated Blog Posts   All Blog Posts

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 : 4
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.  
Clay Gordon

Rain Forest Musings

Updated On:  Wednesday July 22 2015, 9:53 AM
Posted In: Travelblogs
Posted By: @Clay Gordon
Comments : 3
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…

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