TheChocolateLife on Clubhouse – Week 26

TheChocolateLife on Clubhouse – Week 26

Room Topics for the Week of September 20~24. Episodes 26.01~26.05 (124~128).

My co-host this week is David Greenwood-Haigh, a Chef/chocolatier with more than 40 years of experience. David is fellow IOH MasterChef craft guild of chefs; judge, export champion; Academy of Chocolate, International Chocolate Awards.

Plan to start your day listening in and participating: Live From Brooklyn, NY and streaming globally ... it’s The Daily Open Chocolate Chat on Clubhouse! News, views, and wide-open conversations about topics in cocoa, chocolate, and more Weekdays starting at 10am EDT.

The Chocolate Life
The Chocolate Life is THE club on Clubouse that covers the important topics in cocoa and chocolate – topics you won’t hear discussed anywhere else. Our promise? No 💩. 💬💬 Join the Daily Open #Chocolate Chat weekdays at 10am EDT to be a part of the conversation. ⚡️⚡️ Want to connect with Clay di…
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To make the most of your TheChocolateLife on Clubhouse (TCL on CH) experience don’t forget to:

  1. Become a member of There is a free member tier, but paid membership options are available and your support is greatly appreciated.
  2. Follow me – @discoverchoc – on Clubhouse.
  3. Follow me – @discoverchoc – on Instagram.
  4. Spread the word by adding a quote or thought you had about a room as a comment to that day’s IG post and/or here on TheChocolateLife (you do have to be a member to comment).

Monday, Sep 20 – Episode 26.01
Trash in the Cocoa <> Chocolate Supply Web

For pre-room review:

Estimating Goodly – or, Visualizing Numbers
The ability to estimate accurately (an oxymoron, I know) is an invaluable tool in chocolate and in life.
Estimating Waste in the Cocoa Supply Web
A follow up to a recent post – using estimation skills to examine a few areas of waste in the cocoa <> chocolate supply web.

Promotional image: Original by Nick Fewings on Unsplash

Tuesday, Sep 21 – Episode 26.02
Labels and Certifications, Oh My!

Room suggested and co-hosted by Keith Ayoob.

“Clean Label” Resources from Keith Ayoob (Google Drive link)
EU Flavoring Regulations (PDF – H/T DGH)

Consensus-Based Standards for Certified C.L.E.A.N. & Certified R.A.W.
C.L.E.A.N. and R.A.W. are holistic certifications based of safety (HACCP, GMP), minimal processing (organic, non-gmo), and bioavailability of ingredients.
Clean-label: Adding more to the mix
The concept of clean-label has moved beyond the removal of certain ‘nasties’ in products to the insertion of ingredients that enhance health... and even the way a product is produced.
Leatherhead Food Research
Science consulting expertise in food & beverage
Creating Clean Labels w/o Compromise – H/T DGH
GMO Statement - The Sugar Association
Sugar (sucrose) is a molecule that occurs naturally in all sugar beets and sugar cane. This sucrose molecule is identical, whether it comes from a sugar beet or a stalk of sugar cane and whether or not biotechnology was involved. A genetically engineered sugar beet has enhanced characteristics for w…

Promotional image: Original by Marc Newberry on Unsplash

Wednesday, Sep 22 – Episode 26.03
Cocoa & Hispanic Heritage Month

Room suggested by TCL on CH member James.

Mission Chocolate Recipes
Arcelia Gallardo

Promotional image: Original by Jens Peter Olesen on Unsplash

Thursday, Sep 23 – Episode 26.04
Chocolate and Spice Make Anything Nice

Room suggested by TCL on CH co-admin David Greenwood-Haigh

Spice - Wikipedia

Promotional image: Original by Farhad Ibrahimzade on Unsplash

Friday, Sep 24 – Episode 26.05
Thank Chocolate, It’s Friday

Recurring Friday room topic originally suggested by TCL on CH co-admin David Greenwood-Haigh.

Thank Chocolate, It’s Friday is open mic for all topics and questions to end the week. Now’s the time to explore topics covered earlier in the week, introduce news items, ask new questions, and suggest topics for future rooms.


ACCEXPO – The Africa Cocoa & Chocolate Expo (ACCE)


Scientists precisely determine cocoa’s flavor profile with new methodology
20 Sep 2021 --- Scientists at the Technical University of Munich (TUM) and the Leibniz Institute of Food Systems Biology (LSB) have developed a new methodology that quickly, easily and precisely quantifies the flavor profile of cocoa samples.
Global cocoa supply balance seen shifting to deficit in 2021/22
The global cocoa supply balance is seen shifting from a surplus of 250,000 tonnes in 2020/21 to a deficit of 125,000 tonnes in 2021/22, due mainly…
Netflix to Buy Roald Dahl Catalog, Adding ‘Charlie and the Chocolate Factory’ to Its Stable
The deal adds source material with proven cross-generational, mass appeal to the Netflix stable, with over 300 million of the author’s books sold globally.
Blommer bans animal tests on ingredients after PETA push
Blommer Chocolate Company, the largest cocoa processor and chocolate ingredient supplier in North America, has announced it has joined a growing list of major chocolate manufacturers, such as Arcor, Barry Callebaut, Ezaki Glico Co, The Hershey Company, Lindt & Sprüngli, Meiji Co, and Ritter Sport to…
Dutch Chocolate Sprinkles Are Better
If you want your chocolate sprinkles to actually taste like chocolate, hagelslag are the way to go.

And finally, the law firm Duane Morris LLP filed a trademark suit in US over the phrase “Bomboms Hot Chocolate Bombs™” being sought by Coastal Cocktails, Inc. (behind paywall at

Promotional image: Original by Jacqueline Munguía on Unsplash

Rooms We’re Working On:

  • Monday: Chocolate and Pizza.
  • The Future of Co-Ops? (It Might Not Be What You Think) h/t Nick Davis for the suggestion.
  • Thank Chocolate, It’s Friday – What did you do to celebrate National White Chocolate Day?

Help The TCL/CH Community Grow!

Spread the word to friends and colleagues by sharing room links and inviting them to join CH if they are not already using the app, follow TheChocolateLife on Clubhouse, and participate in the Daily Open Chocolate Chats.

Have a comment on a room? An idea for a future room? Let us know, below!

Featured Image: Original by Chris Montgomery on Unsplash

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