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

Member Marketplace

Latest Forum Posts   All


Raw Cacao Beans vs 100% Dark Chocolate

Posted On:  Monday March 4 2024, 11:28 AM
Posted In: Opinion
Last Updated By: @Keith Ayoob

Hi guys, I need to pick your brains on this. So, I've been hearing people talking about cacao beans (not nibs), to nibble on. I bought a packet for myself to…
Tet Kay

Tempering Machine can I keep adding...

Posted On:  Sunday November 5 2023, 1:28 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, 4:29 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…

New Chocolate Brand - "Palette"

Posted On:  Monday December 23 2019, 3:33 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…

Need New OG Ecuadorian Cacao Butter...

Posted On:  Tuesday March 5 2019, 10:40 AM
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,…


kapil jain
kapil jain
kapil jain
@kapil-jain • 7 years ago

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details


@colorchocolate • 7 years ago


Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo

Inquires: equalcolombia@gmail.com

- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf

- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf

Clay Gordon
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
The 4 Chocolatiers
@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.

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...

Coming Events   All

Latest Gallery Images   All


10 Recently Updated Blog Posts   All Blog Posts

Chocoa 2017 Prologue

Chocoa 2017 Prologue

Updated On:  Tuesday June 27 2017, 12:03 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, 2:28 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, 1:34 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, 10:49 AM
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, 9:52 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, 3:40 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, 3:44 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, 8:25 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, 3:44 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, 2:57 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…

Tag Cloud

  All Tags