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TheChocolateLife HAS MOVED (Again)
From January 15, 2021 when you go to TheChocolateLife.com you will be redirected to TheChocolateLife at its new home.
If you arrived here and are not a member but want to join TheChocolateLife community, please visit the new site and sign up for an account there. There is still a FREE membership level but there are now two Premium membership levels with perks. Premium membership also directly supports TheChocolateLife and helps pay the bills.
If you arrived here and were an active member of TheChocolateLife on the Maven network (you posted at least one comment or article since the move to Maven in August 2017) your membership email was transferred to the new platform. You can use that email to log in to TheChocolateLife.
If you were a member of TheChocolateLife prior to August 2017 and were not active on Maven, please email member.support@thechocolatelife.com with your account email and one will be created for you.
Efforts are currently underway to move all of the posts from this archive over to the new platform. When that is complete, all traffic to this archive will be redirected and the archive will be taken offline.
Thanks for your continued support and patience,
:: Clay
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Latest Forum Posts All
Cement mixer as coating pan?
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…
New Chocolate Brand - "Palette"
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…
Need New OG Ecuadorian Cacao Butter...
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,…
Looking for a used (in good condition)...
Posted In: Classifieds
Last Updated By: @Brian Mikiten
If you have one in the US, let me know. Brian
Need Opinions on Cooling Fridge or Tunnel
Posted In: Tech Help, Tips, Tricks, & Techniques
Last Updated By: @Brian Mikiten
We are a small scale confectionery, still fine tuning our processes, and I am in need of a cooling tunnel or chocolate fridge. Any leads on small-scale equipment…
Activity
New Chocolate Brand - "Palette"
10 Recently Updated Blog Posts All Blog Posts
Chocoa 2017 Prologue
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!!!
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...
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!!!!
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
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...
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...
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
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
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
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…