Clay Gordon's Discussions (1,242)

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Discussions Replied To (919)	Replies	Latest Activity
"While Brad is right that many if not all of your questions will be answered on Choco…" Clay Gordon replied 2 hours ago to Emerging Chocolatier with questions.	6	41 minutes ago Reply by Brad Churchill
"Lawrence - You did not indicate that your purchase decision was imminent so I don't…" Clay Gordon replied yesterday to Tempering Machine VS Melter	4	yesterday Reply by Daniel Herskovic
"Michael - Macintyre manufactures universals of many sizes with the smallest being ab…" Clay Gordon replied yesterday to melanger necessary?	11	yesterday Reply by Clay Gordon
"To really oversimplify things cocoa nib (what's left after roasting, cracking, and w…" Clay Gordon replied on Thursday to melanger necessary?	11	yesterday Reply by Clay Gordon
"Kevin - As there is no water in chocolate, technically it does not dry. It crystalli…" Clay Gordon replied May 5 to Where can I get a custom drying mat like the one below?	7	May 11 Reply by George
"Melanie - Brian Donaghy is a member here and has worked with Tomric. He can probably…" Clay Gordon replied May 5 to Selmi Plus fuses	1	May 5 Reply by Clay Gordon
"Roger - It is a good idea - and it belongs in the Classifieds section. Doing it this…" Clay Gordon replied Apr 28 to Small quantity of cocoa beans for sale (I want to buy)	16	Apr 30 Reply by Makoto Takemiya
"Roger: Interesting idea ... and one that I will think about some more if/as people c…" Clay Gordon replied Apr 26 to Small quantity of cocoa beans for sale (I want to buy)	16	Apr 30 Reply by Makoto Takemiya
"Karen - There are so many ways to approach answering this question it's hard to beg…" Clay Gordon replied Apr 21 to Opening a retail chocolate shop	22	on Tuesday Reply by Mim
"Brad - Are you sure there's NO benefit? I my experience, it's a lot easier and faste…" Clay Gordon replied Apr 20 to Pre Grinders and particle size	10	May 3 Reply by Mike

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Top Discussions

1	melanger necessary?
2	Emerging Chocolatier with questions.
3	Where to buy transfer sheets (USA)
4	losing temper w/tempering
5	Tempering Machine VS Melter

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Clay Gordon's Discussions (1,242)

"While Brad is right that many if not all of your questions will be answered on Choco…"

"Lawrence - You did not indicate that your purchase decision was imminent so I don't…"

"Michael - Macintyre manufactures universals of many sizes with the smallest being ab…"

"To really oversimplify things cocoa nib (what's left after roasting, cracking, and w…"

"Kevin - As there is no water in chocolate, technically it does not dry. It crystalli…"

"Melanie - Brian Donaghy is a member here and has worked with Tomric. He can probably…"

"Roger - It is a good idea - and it belongs in the Classifieds section. Doing it this…"

"Roger: Interesting idea ... and one that I will think about some more if/as people c…"

"Karen - There are so many ways to approach answering this question it's hard to beg…"

"Brad - Are you sure there's NO benefit? I my experience, it's a lot easier and faste…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

losing temper w/tempering

Tempering Machine VS Melter