Discover Chocolate and Live La Vida Cocoa!
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I just met this small batch chocolate maker doing some exciting flavor combinations. Shawn Orr, the head chocolatier, is developing a bean-to-bar operation this year! That will be the third B2B in the LA area. http://thechocolatetourist.tv/blog/2014/03/19/tifa-chocolate-in-agoura-hills-ca/#.UynXpz9dVBM
Drinking chocolate, gelato, killer cappuccino, and handmade chocolates with striking ingredients like whiskey, or red peppers. All packaged in a southern California smile. Is Tifa the ideal chocola...
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Clay Gordon
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I'm curious about this stat in USA Today, claiming there are 12-15 small batch chocolate makers today. Seems way too low of a number - can anyone weigh in? #chocolate #smallbatch #USAToday
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Barbie Van Horn's profile photoJeff Shepherd's profile photoClay Gordon's profile photo
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I agree, that number is far too low.  I personally know more than 12-18 and have tasted the chocolate from many more.
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Clay Gordon
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Get your ticket today! Meet The #Chocolate Maker Tasting featuring Bryan Graham of @TasteFruition starting at 6:30 on Wed Jan 29 at @2beansNYC(100 Park Ave between 40th and 41st). A minimum of 20 tickets need to be sold.

Tix at http://goo.gl/JikQYT
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Clay Gordon
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Surprisingly, according to the article, the interest in incorporating white #chocolate  in menus is growing faster than chocolate overall.
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Join me at the Good Food Awards Gala. I am a member of the #chocolate  committee and was a judge in the confectionery category this year. San Francisco / Palace of Fine Arts / Thursday, January 16th. Go to TheChocolateLife.com to learn more and buy tickets to the Gala and to the Saturday Marketplace.
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Origin labeling of #chocolate   #cocoa  & #cacao  in the EU? Probably not in my lifetime. http://goo.gl/Y7BDu6 - manufacturers claim it would confuse consumers and cost a lot. Your thoughts?
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Julie Fisher's profile photoRutger Lem's profile photo
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Well at present if there is no origin labelling, then I can safely assume that it is a blend of whatever.
Whilst if I pay for a better quality... doesn't have to be too much... then it is clearly stated what the origin is. 
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Clay Gordon
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Dan Rattigan of French Broad Chocolate in a local TV news segment takes the audience through the steps of making chocolate.
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Clay Gordon
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#Chocolate  & Spice Home Fermentation Fest - Sunday, Dec 8th 1-4pm. Open to all. Sponsored by Jimmy's #43, Divine Chocolate, and Fuhmentaboudit! on Heritage Radio Network. For all the info (and tickets!) visit: https://www.facebook.com/events/203166819858552/ 
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Clay Gordon
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Ethical/sustainable #chocolate  - just ticking the box labeled "certified" is not going to work, says BC.
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About this community

The Google+ community, TheChocolateLife+, is a complement to the community at www.thechocolatelife.com.
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The Chocolate Tree and Kleego.
From Scotland with Kleego...Give a look to this video...
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Julie Fisher's profile photo
 
Pleased to see the best Scottish chocolate using the Kleego... a great endorsement for this machine.
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Clay Gordon
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Clay Gordon
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Clay Gordon
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My interview with koffieTcacao magazine at the Origin #Chocolate conference in Amsterdam, October 2013. (One fact checking note, the conche was discovered in 1879 not 1897 as I say in the interview. I misspoke - early in the morning and still a tad jet-lagged.
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Clay Gordon's profile photo
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Julie - Here's the direct link to the video on YouTube - maybe if you watch from the video's page and not embedded?

http://youtu.be/jx3mi77-H5s
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Greetings chocolate people! I'm re-launching my website covering chocolate and where it comes from and how it's made. If you take a moment to drop by, I'd love to have your thoughts! We'll be adding a video series soon.
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Clay Gordon
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Now here's a thought - focus on quality NOT quantity. About time, don't you think. But here's the question: "Will the industry listen?"
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Cocoa bean shell - often a waste product - can be turned into paper: http://goo.gl/aoqB3m 
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Barbie Van Horn's profile photoNing-Geng Ong's profile photo
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This article states that for every one tonne of cocoa beans there are 10 tonnes of waste?  The shells that I have taken off of cocoa beans weigh far less than the bean itself.  Do I just have heavy  beans?
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Clay Gordon
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Grand opening of the new NYC Amedei #chocolate  store - the #first   in the world this weekend, Saturday 12/14. @amedeistorenyc is at 15 E 18th St between 5/B'Way. The store will feature the range of Amedei chocolates, pralines (bon bons), and serve hot chocolates as well.

Amedei co-founder Cecelia Tessieri will be visiting NYC in January, her first-ever visit to the US. Like their Facebook page -- www.facebook.com/amedeistore -- to get a chance to meet Ms Tessieri when she is here.
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Sarah Gross's profile photo
 
That area's becoming quite the chocolate corridor! Yum, Amedei.
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