Clay Gordon's Discussions (1,249)

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Discussions Replied To (925)	Replies	Latest Activity
"Rosanne: I just want to make sure that I understand that you're looking for this gan…" Clay Gordon replied Apr 6 to Fruit ganache	12	Apr 6 Reply by rosanne
"It should also be pointed out that incorporating a lot of air into a center (such as…" Clay Gordon replied Apr 6 to Truffle Trouble	13	Apr 16 Reply by Daniela Vasquez
"Brad: From personal experience dealing with many, many people in the chocolate world…" Clay Gordon replied Apr 2 to Cacao Powder Grinding	20	Apr 2 Reply by Clay Gordon
"Brad: The language and attitude is totally uncalled for. We've had these discussions…" Clay Gordon replied Mar 31 to Cacao Powder Grinding	20	Apr 2 Reply by Clay Gordon
"Russ: Without actually trying it, I can't see why there would be any particular bene…" Clay Gordon replied Mar 31 to Honey and Chocolate	3	Mar 31 Reply by Clay Gordon
"Russ: Colin Green in Australia started a related discussion on honey and chocolate a…" Clay Gordon replied Mar 29 to Honey and Chocolate	3	Mar 31 Reply by Clay Gordon
"Lieven: Your production target very wide - 45-90kg chocolate per day (assuming 220 w…" Clay Gordon replied Mar 29 to Looking for machines for the whole BEAN TO BAR process	2	Mar 29 Reply by Clay Gordon
"Gustaf: On this last question: it depends on the recipe. What is the percentage of c…" Clay Gordon replied Mar 27 to Ganache???	5	Mar 27 Reply by Gustaf
"One of the reasons small bean-to-bar chocolate makers don't use added cocoa butter i…" Clay Gordon replied Mar 27 to Deoderized or natural?	5	Mar 27 Reply by Thomas Snyder
"Kerry - My thoughts exactly with Qzina and D+R - I was going to suggest them. Didn't…" Clay Gordon replied Mar 24 to Sourcing chocolate and supplies in Canada	3	Mar 24 Reply by Kerry

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1	melanger necessary?
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Clay Gordon's Discussions (1,249)

"Rosanne: I just want to make sure that I understand that you're looking for this gan…"

"It should also be pointed out that incorporating a lot of air into a center (such as…"

"Brad: From personal experience dealing with many, many people in the chocolate world…"

"Brad: The language and attitude is totally uncalled for. We've had these discussions…"

"Russ: Without actually trying it, I can't see why there would be any particular bene…"

"Russ: Colin Green in Australia started a related discussion on honey and chocolate a…"

"Lieven: Your production target very wide - 45-90kg chocolate per day (assuming 220 w…"

"Gustaf: On this last question: it depends on the recipe. What is the percentage of c…"

"One of the reasons small bean-to-bar chocolate makers don't use added cocoa butter i…"

"Kerry - My thoughts exactly with Qzina and D+R - I was going to suggest them. Didn't…"

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Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate