Clay Gordon's Discussions (1,249)

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Discussions Replied To (925)	Replies	Latest Activity
"Paul: The thing that occurs to me right away is that your centers are coming from th…" Clay Gordon replied Mar 8 to Trouble with white chocolate consistency for dipping	6	Mar 12 Reply by Giovanna
"Daniela - I've been working with some of the customers who've purchased FBM temperin…" Clay Gordon replied Mar 8 to Artisan Chocolate Temperature Curve	17	Mar 10 Reply by Daniela Vasquez
"Jennifer: I know several people who use the mold. Part of their success (they say) i…" Clay Gordon replied Mar 8 to Cool Tool: Chocoflex Spherical Truffle Mold	76	Mar 8 Reply by Jennifer Cooper
"Carley - Give Puratos a call and ask if there is another distributor in your area. W…" Clay Gordon replied Feb 27 to How many cases in a pallet??????	2	Feb 27 Reply by Clay Gordon
"Vahid: What is wrong with the machines? Are they not functioning in the same way? Th…" Clay Gordon replied Feb 22 to Fixing tempering machine	1	Feb 22 Reply by Clay Gordon
"Nestor: I've seen anywhere between 10% and 50%. I created a worksheet and shared it…" Clay Gordon replied Feb 22 to Store Markup on Chocolate Bars	16	Feb 22 Reply by Clay Gordon
"Hey everyone. If you want to put together buying groups for products from companies…" Clay Gordon replied Feb 22 to Group sales enrobeuse discount	1	Feb 22 Reply by Clay Gordon
"Martin: Here is a link to the machine in question, for everyone. The 3RT 12C is not…" Clay Gordon replied Feb 21 to chocoma review	1	Feb 21 Reply by Clay Gordon
"Salt is noted for its ability to reduce bitterness in some contexts. Try adding tiny…" Clay Gordon replied Feb 20 to Sugar Free	8	Feb 28 Reply by Allie R.
"Ann: There is no way to search recipes as there is not, strictly speaking, a recipe…" Clay Gordon replied Feb 18 to Chocolate sauce recipes	2	Feb 18 Reply by Ann Wurden

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Top Discussions

1	Tempering Machine VS Melter
2	Premade truffle shels- necessity or copout?
3	CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)
4	Emerging Chocolatier with questions.
5	financing a chocolate shop

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Clay Gordon's Discussions (1,249)

"Paul: The thing that occurs to me right away is that your centers are coming from th…"

"Daniela - I've been working with some of the customers who've purchased FBM temperin…"

"Jennifer: I know several people who use the mold. Part of their success (they say) i…"

"Carley - Give Puratos a call and ask if there is another distributor in your area. W…"

"Vahid: What is wrong with the machines? Are they not functioning in the same way? Th…"

"Nestor: I've seen anywhere between 10% and 50%. I created a worksheet and shared it…"

"Hey everyone. If you want to put together buying groups for products from companies…"

"Martin: Here is a link to the machine in question, for everyone. The 3RT 12C is not…"

"Salt is noted for its ability to reduce bitterness in some contexts. Try adding tiny…"

"Ann: There is no way to search recipes as there is not, strictly speaking, a recipe…"

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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