Hello (again)

Vanessa Chang
03/02/16 19:47:21
18 posts

Getting back into the forums after a long time lurking. Been a member for a couple of years but am compelled to be more active. Recently relocated to the Bay Area and am looking for other fine chocolate enthusiasts to connect with. 

My new fascination: Fermentation. It falls in line with my other loves (cheese, wine, salumi, whiskey). By day I preach pork for a salumi artisan in Marketing. When I can I am continuing my chocolate education. 

Excited to explore!


03/03/16 04:33:10
754 posts

Welcome!  I've got two bresaola's that just hit target weight this week, into the cold smoker they go!

Clay Gordon
03/03/16 10:47:09
1,680 posts

Cheers, Vanessa! Looking forward to your contributions

clay - http://www.thechocolatelife.com/clay/
05/24/17 23:01:21
20 posts

Welcome .. Looking forward to your contributions


Member Marketplace


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.