Welcome to The New TheChocolateLife.com

New Features, Tips, And Notices



For added security and privacy, I have purchased an SSL certificate and TheChocolateLife is now fully https!

Classifieds is now officially open at its new home — TheChocolateLife.INFO.

Older Updates

We are officially installed on the new server. Much faster now.
Please add an image to your profile and to your account (they can be the same image).
Please move your profile out of the "unassigned" category.

Member Marketplace




Latest Forum Posts   All

Paul2

What enrober do you like and why?

Posted On:  Thursday February 26 2015, 7:43 PM
Posted In: Opinion
Last Updated By: @Peter3

I tried this before, but all I got was offers to sell me equipment. It must have been how I worded it. I would like to know what, in your oppinion, is a good continous temper enrobing line for a…
TerryHo

adding sugar and lecithin to chocolate

Posted On:  Thursday February 26 2015, 11:20 AM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Sebastian

Hello everyone, Could anyone tell me at what stage or conching/refining should I add sugar and lecithin to my chocolate? ( at the beginning of the conching/refining phase or near the end of the…
John Duxbury

Looking for inexpensive ways to stir...

Posted On:  Thursday February 26 2015, 9:25 AM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Larry2

Hello All. We're starting to do a fair amount of caramel business and it's very time consuming stirring a batch of caramel for an hour or so. I'd love to have the $$$ to buy a Savage melter but…
Freddo

Any FBM Compatta users out there?

Posted On:  Thursday February 26 2015, 3:19 AM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Freddo

I would like to connect with any Compatta owners out there who may be able to help me with a few issues I have.   rgds   Fred
James Hull

HACCP example for bean to bar chocolate?

Posted On:  Wednesday February 25 2015, 11:50 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Clay Gordon

Hi, So from initially experimenting, to it being a hobby and now amazingly to hopefully starting a small bean to bar chocolate business, i now need to be food hygiene certified in able to sell to…

Activity

Landen Zernickow
@landen-z • 9 hours ago
Katherine Gandy
@katherine-gandy • 11 hours ago
Katherine Gandy
@katherine-gandy • 11 hours ago
Katherine Gandy
@katherine-gandy • 11 hours ago
Peter3
@peter3 • 12 hours ago
Sonia Christidis
@sonia-christidis • 15 hours ago
Robyn Dochterman
@robyn-dochterman • 17 hours ago
 / 127

Join A Group!   All

Startup Central

Startup Central


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

Kitchen Confectionery


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

Sculpting with Chocolate


This group is for ChocolateLife members interested in...
DIY

DIY


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

Chocolate Down Under


This group is for ChocolateLife members living and...

Upcoming Events   All

Chocoa 2015 - Trade Fair, Conference, and Festival

Chocoa 2015 - Trade Fair,...


03/05/15 09:00:00AM
Barbados Chocolate Festival

Barbados Chocolate Festival


03/06/15 07:00:00PM
PMCA production conference

PMCA production conference


04/13/15 08:30:00AM

Latest Gallery Images   All

Kah Kow.jpg
Kah Kow 55.jpg
Kah Kow 62.jpg
Kah Kow 70.jpg
IMG_20150216_193534.jpg
wave bars final.jpg

The 10 Most Recently Updated Blog Posts   All Blog Posts

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 chocolate. Here is my list of...

Read More
Davis Chocolate™ offers private label, premium chocolate—crafted with the purest ingredients, custom flavors and molds, and exceptional customer service.   As wellness continues to be a healthy...

Read More
Landen Zernickow

Roast Test & Taste Test


I know you all must be biting your nails, waiting for the taste results of our roast test last week. Well, I won’t make you wait any longer! First a quick note on the process… We made 4 batches of...

Read More
Clay Gordon

New Features, Tips, And Notices


For added security and privacy, I have purchased an SSL certificate and TheChocolateLife is now fully https! Classifieds is now officially open at its new home — TheChocolateLife.INFO. Older...

Read More
Landen Zernickow

Behmor Roast Tests


We’ve been enjoying all the chocolate we made in the past few months and are now jumping back on the horse to try out new beans, recipes, and tools! Our current experiment is working with our...

Read More
Landen Zernickow

Cocoa Bean Quality


How do we know the quality of cocoa beans when they show up in one of those giant burlap bags? How can we tell they'll be tasty once we've put them through the intensive processes that result in a...

Read More
Clay Gordon

The Great Forastero vs Criollo Debate


Originally published Nov 4, 2008 — There is an unquestioned assumption many chocophiles make: because Criollo beans make better (and more expensive) chocolate, doesn't it make the most sense to...

Read More
5 Comments
Landen Zernickow

Root Chocolate - Marketing or Education


Occasionally, while I sit at a Vietnameserestaurant, cautiously eating my standard Pho, I cant help giggle to myself as Richard sweats and guzzles water to counteract the powerful sensations coming...

Read More
Landen Zernickow

Chocolate Business Models


How do we transform our experience with chocolate from a hobby to a business without losing the fun, collaborative, part-time nature of it all? Honestly, this is a very difficult question and we...

Read More
G

Living In California


My blog about the trials of living in California, and melted chocolate  

Read More
3 Comments

Tag Cloud

  All Tags