Clay Gordon's Discussions (1,249)

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Discussions Replied To (925)	Replies	Latest Activity
"Allie: Apart from the fact that I have not idea what "appertains" are and I don't se…" Clay Gordon replied Feb 18 to Sugar Free	8	Feb 28 Reply by Allie R.
"Brad: I read the OP to say they wanted to try something new and different (i.e., not…" Clay Gordon replied Feb 13 to Hot chocolate transfer tool	5	Feb 13 Reply by Olivier L
"Olivier - You are right - there's nothing I can find in the way of pipettes and bast…" Clay Gordon replied Feb 12 to Hot chocolate transfer tool	5	Feb 13 Reply by Olivier L
"Geetha: Hundreds and hundreds of hobbyists and working professionals get Chocovision…" Clay Gordon replied Feb 10 to Chocovision X3210 or Delta good for Bean to Bar?	17	Feb 10 Reply by Clay Gordon
"Colin: Thanks for the link. Helpful tips many people can learn from and use." Clay Gordon replied Feb 6 to Summer shipping tips & tricks?	30	Feb 6 Reply by Clay Gordon
"30% is way too low for chocolate. 50-55% is about right. I suspect a combination of…" Clay Gordon replied Feb 4 to Polishing Panned Products	4	Feb 4 Reply by Colin Green
"Colin - Try using quantities of bamboo bio-char. I ran across this company a couple…" Clay Gordon replied Feb 1 to Polishing Panned Products	4	Feb 4 Reply by Colin Green
"Brad - I think that's more than a little disingenuous. Customers don't really care a…" Clay Gordon replied Jan 31 to I'm Interested In Your Opinion!	28	Jan 31 Reply by Clay Gordon
"OB - Best answer for this question is "brand inflation." Of all the chocolate makers…" Clay Gordon replied Jan 31 to Why is Felchlin so cheap?	16	Jan 31 Reply by Clay Gordon
"The easy answer is yes. But it's a lot more complicated than that, and FBM does make…" Clay Gordon replied Jan 30 to Chocovision X3210 or Delta good for Bean to Bar?	17	Feb 10 Reply by Clay Gordon

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Clay Gordon's Discussions (1,249)

"Allie: Apart from the fact that I have not idea what "appertains" are and I don't se…"

"Brad: I read the OP to say they wanted to try something new and different (i.e., not…"

"Olivier - You are right - there's nothing I can find in the way of pipettes and bast…"

"Geetha: Hundreds and hundreds of hobbyists and working professionals get Chocovision…"

"Colin: Thanks for the link. Helpful tips many people can learn from and use."

"30% is way too low for chocolate. 50-55% is about right. I suspect a combination of…"

"Colin - Try using quantities of bamboo bio-char. I ran across this company a couple…"

"Brad - I think that's more than a little disingenuous. Customers don't really care a…"

"OB - Best answer for this question is "brand inflation." Of all the chocolate makers…"

"The easy answer is yes. But it's a lot more complicated than that, and FBM does make…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

Emerging Chocolatier with questions.

Tempering Machine VS Melter

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Where to buy transfer sheets (USA)