About

Readying a New Life for TheChocolateLife Forums



You will notice some changes are coming ...

We are getting ready for the return of the Forums and member Blogs sections of TheChocolateLife! Now ChocolateLife members can ask questions, post classifieds (valued at up to $€£500) for free, and post blogs without any sort of pre-moderation approval.

And – all of the archived content from 2008 – 2017 will still be live.

Apart from some changes to the theme elements, there is one technical aspect that needs to be completed – SSO, or single sign-on. This means that once you’re logged into TheChocolateLife, you can click on over here to the forums site and you will automatically be logged in.

When that’s taken care of we’ll go live. In the meantime, become a member of TheChocolateLife to be notified – and we’ll automatically use the same email for your account and profile here.

:: Clay

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Latest Forum Posts   All

Tet Kay

Tempering Machine can I keep adding...

Posted On:  Sunday November 5 2023, 3:28 AM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Tet Kay

When I use a temperimg machine and melt the chocolate to 115 and then add chocolate chips (the seeding method) to bring down the temperature to 90. (Or 81 first…
Carlos Eichenberger

Cement mixer as coating pan?

Posted On:  Sunday June 28 2020, 6:29 PM
Posted In: Geek Gear - Cool Tools
Last Updated By: @Neta Gonik

I came across this cement mixer and thought it would make a decent coating pan. It's a fraction of the price of any other coating pans, is freestanding and looks…
chocolatelover123

New Chocolate Brand - "Palette"

Posted On:  Monday December 23 2019, 5:33 PM
Posted In: Allow Me to Introduce Myself
Last Updated By: @chocolatelover123

Hi Everyone,  I’m the owner of Palette, a local Seattle chocolate company. Palette is a chocolate collection that gathers influence from a variety of…
jessica@graciaschocolate.com

Need New OG Ecuadorian Cacao Butter...

Posted On:  Tuesday March 5 2019, 12:40 PM
Posted In: The Cocoa Exchange
Last Updated By: @Clay Gordon

I have been using an unroasted Ecuadorian Cacao Butter for my recipe and my supplier has stopped carrying it.  I need a new source.  I need an organic,…
Brian Mikiten

Looking for a used (in good condition)...

Posted On:  Sunday January 20 2019, 10:07 AM
Posted In: Classifieds F/S or Wanted
Last Updated By: @Brian Mikiten

If you have one in the US, let me know.  Brian

Activity

Tet Kay
 
@tet-kay • 4 months ago • comments: 0
Xocol855
 
@xocol855 • 3 years ago
Created a new forum topic:
slaviolette
 
@slaviolette • 4 years ago • comments: 0
Created a new discussion "Cost of goods produced":
"Hi Everyone, Been a long time member but I have not been in in a few years, the fact is that I had to close down my small chocolate business.. but now is..."
chocolatelover123
 
@chocolatelover123 • 5 years ago • comments: 0
Created a new forum topic:
New Chocolate Brand - "Palette"
Marita Lores
 
Marita Lores
 
Vercruysse Geert
 

Join A Group!   All

Chocolate In India

Chocolate In India


Along with Australia and Hawaii, a very large number of...
Tastings, Travel, & Adventure

Tastings, Travel, & Adventure


This group is for people interested in organizing tasting...
Belize 2008

Belize 2008


This group is for everyone who either went on The...
The Science of Chocolate

The Science of Chocolate


Are you interested in all the nitty gritty details of...
Giving Back

Giving Back


It's not enough to hand off to NGOs (non-governmental...

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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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