The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Clay Gordon's Discussions (1,546)

Discussions Replied To (1141) Replies Latest Activity

"Another thing you can do is to encapsulate the pieces by spraying them with tempered…"

Clay Gordon replied Apr 14 to Enrobing question

3 Apr 14
Reply by Clay Gordon

"Melters can be used to increase the throughput of most tempering machines, so having…"

Clay Gordon replied Apr 14 to Temper Machine and Chocolate Melter?

5 Apr 20
Reply by Chantelle Giardina

"Okay - so it may look thin to you but if you had experience working with beans from…"

Clay Gordon replied Apr 11 to Bean to bar viscosity after adding sugar

18 Apr 16
Reply by Sebastian

"Yes, cocoa butter will thin it back down. When you say "quite a bit of cocoa butter…"

Clay Gordon replied Apr 11 to Bean to bar viscosity after adding sugar

18 Apr 16
Reply by Sebastian

"Why don't you want to add cocoa butter? As I see it, it's a huge mistake that most p…"

Clay Gordon replied Apr 11 to Bean to bar viscosity after adding sugar

18 Apr 16
Reply by Sebastian

"I was in London last week and picked up two bars of Paul A Young's whole bean chocol…"

Clay Gordon replied Apr 9 to "Whole Bean Chocolate"

23 Apr 10
Reply by Scott

"Tom - The beans are roasted. They should be free of pathogens to 99.999%. As for the…"

Clay Gordon replied Apr 9 to "Whole Bean Chocolate"

23 Apr 10
Reply by Scott

"Itziar: Basically, you can't. The formula for chocolate chips is different from the…"

Clay Gordon replied Apr 9 to How to prevent chocolate from melting in oven

3 Apr 10
Reply by Itziar Calvar

"From the article in Confectionery News referenced above: The cocoa shells need to th…"

Clay Gordon replied Apr 4 to "Whole Bean Chocolate"

23 Apr 10
Reply by Scott

"Cindy: Here's the direct link to the eGullet article(s) that Jonathan is referring t…"

Clay Gordon replied Apr 4 to transfer sheet process

7 Apr 6
Reply by Cindy Sanche

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