Clay Gordon's Discussions (1,249)

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Discussions Replied To (925)	Replies	Latest Activity
"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	May 14 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
"Sara: In the discussion Larry links to, I point out that the least expensive storage…" Clay Gordon replied Apr 15 to Storage for chocolate	5	Apr 22 Reply by Corey Meyer
"There are no formal industry standards as to what "single-origin" means. It's probab…" Clay Gordon replied Apr 15 to Single Origin Chocolate - Standards?	15	Apr 15 Reply by Clay Gordon
"Sebastian - I was talking through this with a ChocolateLife member who makes a bacon…" Clay Gordon replied Apr 8 to Food safety when keeping chocolate or compound melted	15	Apr 8 Reply by Brad Churchill
"Shannon: This is a case of the food inspectors not knowing much (or anything) about…" Clay Gordon replied Apr 6 to Food safety when keeping chocolate or compound melted	15	Apr 8 Reply by Brad Churchill

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Top Discussions

1	Tempering Machine VS Melter
2	Premade truffle shels- necessity or copout?
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4	Emerging Chocolatier with questions.
5	financing a chocolate shop

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Clay Gordon's Discussions (1,249)

"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…"

"Sara: In the discussion Larry links to, I point out that the least expensive storage…"

"There are no formal industry standards as to what "single-origin" means. It's probab…"

"Sebastian - I was talking through this with a ChocolateLife member who makes a bacon…"

"Shannon: This is a case of the food inspectors not knowing much (or anything) about…"

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Promote TheChocolateLife

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Top Discussions

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Emerging Chocolatier with questions.

financing a chocolate shop