Review of The Chocolate Life - Online Social Network

Have an idea in mind and need some help executing it? Want to learn more about a chocolate making technique? If you don't have anybody to ask, there are several online chocolate forums and communities where you can post questions and get others to answer. One of the up and coming social networks that you should check out is The Chocolate Life.

The Chocolate Life is a relatively new community for "chocophiles, and aspiring chocophiles". Started by Clay Gordon approximately a year ago, the chocolate community has grown to over 700 members. Clay Gordon is the author of Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate, a book focusing on chocolate appreciation. He has been researching chocolate since 1994 and has worked as a professional chocolate critic since 2001. He has appeared on radio and TV, and has written/contributed articles to major newspapers and magazines. Clay also plan eco-adventures and tours for chocolate lovers who want to know even more about chocolate.

The site is social networked based and has a budding forum that I highly recommend. I have posed questions that were answered by Clay very promptly. Where he did not know the answer, he went above and beyond to find the answer for me.

Some of the things you will find at the site besides the forum are a chocolate events calander, member photos, and group discussions. There are currently four groups: Startup Central; NerdZone; HomeBrew Chocolate; and The Chocolate Swap. Startup Central is for people who want information about getting into the chocolate business. NerdZone is all about cacao and chocolate chemistry. HomeBrew Chocolate is for those who make chocolate at home(actually make chocolate, as opposed to just working with chocolate). Lastly, The Chocolate Swap is for members who want to trade chocoaltes.

In addition to offering information, home brewers can also buy cocoa beans from Clay. His offerings and prices (10 lbs) are:

Origin: Ecuador
Ecuadorian Nacional cocoa beans. $90.00.
Ecuadorian CCN-51 cocoa beans $85.00.

Origin: Venezuela
Venezuelan Carenero cocoa beans $90.00.
Venezuelan Rio Caribe cocoa beans $90.00.
Venezuelan Sur del Lago cocoa beans $87.50.
Venezuelan Tucani cocoa beans $90.00.

Origin: Dominican Republic
Organic Hispaniola-grade beans from the Dominican Republic $90.00.
Hispaniola-grade beans from the Dominican Republic $85.00.
Sanchez-grade beans from the Dominican Republic $82.50.

Other Origins
Nicaraguan cocoa beans $85.00.
Cocoa beans from Papua New Guinea $85.00.
Cocoa beans from Ghana $85.00.
Cocoa beans from the Ivory Coast $82.50.
Organic Panamanian cocoa beans $85.00.
Organic cocoa beans from Madagascar's Sambirano Valley $100.00.

Specialty Beans: Organic
Organic Hispaniola-grade beans from the Dominican Republic $90.00.
Organic Panamanian cocoa beans $85.00.
Organic cocoa beans from Madagascar's Sambirano Valley $100.00.

All and all, I think this is a great site that I would highly recommend you visit. I wish good things for Clay as I know he has worked very hard to put this community together.

Chocolate, Cocoa, and Confectionery Reference Book

Chocolate, Cocoa, and Confectionery : Science and Technology
By Bernard W. Minifie

If you are looking for an extremely complete reference book about the manufacture and production of chocolates and other confections, you may want invest in this book.  The 904 page book is written as a textbook about food science and technology.  It is considered by many to be the chocolate bible. 

You can preview some of the pages on Google Book Search.  Their description of the book is "Recognized as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionery production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology."

According to the table of contents, some of the chapters include:

Part 1:  Cocoa and Chocolate
Cocoa Processes
Chocolate Manufacture
Confectionery Coatings
Chocolate Bars and Covered Confectionery

Part 2:  Confectionery Ingredients and Processes
Sugars, Glucose Syrups
Milk and Milk Products
Aerating Agents
Gums, Glazes, and Waxes
Fruits and Jams
Nuts
Colors
Flavorings

Part 3:  General Technology
Quality Control
Packaging

The Appendix also includes a list of resources which many people report as being beneficial.  The book sells on Amazon for $190 new with free shipping or around $125 for a used version.  Below is a link to get to it.

Chocolate, Cocoa, and Confectionery : Science and Technology