About

TheChocolateLife HAS MOVED to a new host



From August 10, 2017 forward, when you go to TheChocolateLife.com you will be redirected to TheChocolateLife on theMaven network.

If you arrived here and are not a member but want to join TheChocolateLife community, please go to www.thechocolatelife.com  (on The Maven Network) and sign up for an account there.

If you were a member before August 10th, 2017 your existing account will still be active here and you will be able to search and comment on existing posts. TheChocolateLife on theMaven network has a Classifieds section as well as areas that echo the main discussion forums available here.

The ability to create new posts and upload new content (e.g., photos and videos) will be disabled. All new posts should be made on TheChocolateLife on theMaven network.

In the next few weeks I will be sending out an email which will make it easy for ChocolateLife members to grab an account on TheChocolateLife on theMaven using the email address used for their account here.

You are, of course, welcome to start using the TheChocolateLife on theMaven right away. 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.

Thanks for your continued support and patience,
:: Clay

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Latest Forum Posts   All

hapis

Max cacao pasta can filled into barrel...

Posted On:  Monday August 21 2017, 6:34 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @hapis

I plan to buy a 1.5 L wet grinder (premier wonder) to grind the cacao paste. Is it safe if I fill the barrel almost full (about 1.2 liters) ?. If not,…
jatrant

Combo Oven vs Coffee Drum Roaster

Posted On:  Friday August 18 2017, 12:52 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @jatrant

Hi everyone, I'm soon to start roasting cocoa beans and from what I read through this forum it was suggested that a Unox combo oven would be the better option for…
DutchCocoa

Sterilization Cocoa Nibs

Posted On:  Wednesday August 16 2017, 12:55 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Mike3

Hello everyone,  A question concerning hygiene here for a small bean-to-bar chocolate production in Europe. To maintain a good flavor I  roast whole cocoa…
MOnibs

Tempering issues making raw chocolate...

Posted On:  Wednesday August 9 2017, 11:09 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @MOnibs

I make dark chocolate at home from raw ingredients, and am struggling with getting the tempering right for the bars I make.  I use the seeding method for…
chocolatecreations

Hilliards Little Dipper Manual

Posted On:  Wednesday August 9 2017, 12:04 PM
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Chocotoymaker

Does anyone have a copy of the latest Hilliards Little Dipper Manual? I saw a couple old post that referenced a file that I cant find on this site at all. Thanks…

Activity

hapis
 
jatrant
 
@jatrant • 4 days ago • comments: 0
Created a new forum topic:
Combo Oven vs Coffee Drum Roaster
ChocolateRegards
 
@chocolateregards • 4 days ago • comments: 1
Posted a new Comment on FBM UNICA - 25kg working bowl continuous tempering machine:
"My Unica's computer display is entirely in Italian.  The manual is entirely in broken english   but as an added bonus the displays in the manual  versus..."
Mike3
 
@mike3 • 6 days ago • comments: 0
Posted a response to "Sterilization Cocoa Nibs"
"I remember reading somewhere that there are time/temperature plots for thermal death rates of various organisms on cocoa beans, but I can't find it..."
akaygam
 
@akaygam • one week ago • comments: 1
Posted a new Comment on @akaygam:
"Continuous tempering machine (ConTM30) + 200mm width enrober (EM200) for sale Location: Turkey Continuous tempering machine ConTM30 Enrober EM200 New..."
MOnibs
 
@monibs • 2 weeks ago • comments: 0
Posted a response to "Tempering issues making raw chocolate at home"
"Clay and Peter - Both of your suggestions were really helpful!  I'll have to look into tabling and/or a tempering machine, and see how things..."
Clay Gordon
 
@clay • 2 weeks ago • comments: 0
Updated a Blog:
TheChocolateLife HAS MOVED to a new host
From August 10, 2017 forward, when you go to TheChocolateLife.com you will be redirected to TheChocolateLife on theMaven network. If you arrived here and are not a...

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

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White Chocolate Bar with Oreo and Choco Chips-chocolate venue.jpg
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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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