The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Clay Gordon's Discussions (1,524)

Discussions Replied To (1131) Replies Latest Activity

"Brad - We are talking something different here I think. The question at hand is, in…"

Clay Gordon replied May 22 to Letting chocolate rest after conching?

10 May 23
Reply by Daniela Vasquez

"Junior: If you are selling the equipment you cannot do so without contacting me firs…"

Clay Gordon replied May 22 to Hello from a new member

1 May 22
Reply by Clay Gordon

"Junior: This appears to me to be a solicitation to sell equipment hidden in a post w…"

Clay Gordon replied May 22 to Huge chocolate conching facility

2 May 22
Reply by Clay Gordon

"Tom: What is very expensive for what you can produce? Cacao Cucina? We've moved off…"

Clay Gordon replied May 14 to cacao cucina

28 Jul 10
Reply by Mark Allan

"Sebastian: I will check into the pH levels with our master distiller when I am in Pe…"

Clay Gordon replied May 14 to Starter cultures for fermentation

7 May 14
Reply by Sebastian

"Sebastian: T0 is when the pod is opened? In our experience in fermenting juice for S…"

Clay Gordon replied May 13 to Starter cultures for fermentation

7 May 14
Reply by Sebastian

"Ash - I imagine that the flavanols would fall into the category of bitter flavors."

Clay Gordon replied May 13 to Superheated steam roasters

15 May 28
Reply by Ash Maki

"Mark - When you get a chance, a video of the machine in operation would be fun to se…"

Clay Gordon replied May 13 to cacao cucina

28 Jul 10
Reply by Mark Allan

"Juliana: Thanks for the kind words about the community and the book. I am privileged…"

Clay Gordon replied May 13 to Whats a good source for chocolate?

4 May 14
Reply by Juliana Desmond

"Tibor - Vicente Norero in Ecuador -- Camino Verde -- is offering several different f…"

Clay Gordon replied May 13 to Starter cultures for fermentation

7 May 14
Reply by Sebastian

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