The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Clay Gordon's Discussions (1,486)

Discussions Replied To (1096) Replies Latest Activity

"Luvin: Put a speed controller on your motor and tune it to the speed you need - base…"

Clay Gordon replied Jan 26 to Can you use a Coffee Roaster for Roasting Cacao?

23 Mar 8
Reply by Erkan Aydin

"Angenieux - I wonder if there is a way to construct an inexpensive dryer. This would…"

Clay Gordon replied Jan 26 to freezing cacao seeds after fermentation

9 Jan 30
Reply by angenieux drupa

"Krista: One reason to use purees over making your own is consistency. The large prod…"

Clay Gordon replied Jan 22 to Best purees?

5 Jan 22
Reply by Krista

"Convection ovens are versatile beasts to be true and I recommend a lot of them into…"

Clay Gordon replied Jan 22 to Can you use a Coffee Roaster for Roasting Cacao?

23 Mar 8
Reply by Erkan Aydin

"Domantas: I've tasted a fair amount undeodorized cocoa butter and I can tell you fro…"

Clay Gordon replied Jan 20 to COCOA butter press - really necessary?

5 Jan 20
Reply by Clay Gordon

"Brian -  Shawn Askinosie, among a very small handful of other craft chocolate makers…"

Clay Gordon replied Jan 20 to COCOA butter press - really necessary?

5 Jan 20
Reply by Clay Gordon

"Catherine - At this level, IMO, you'd be better off buying two machines rather than…"

Clay Gordon replied Jan 19 to Speed Control Option for Santha Spectra 11

2 Jan 19
Reply by Clay Gordon

"Here in the US among the raw chocolate makers I have worked with, 47.7C (118F) is th…"

Clay Gordon replied Jan 15 to Tempering machine advice

7 Jan 28
Reply by Nikki Hillier

"Jonathan: The majority of continuous tempering machines employ 2 temperatures. They…"

Clay Gordon replied Jan 15 to Tempering machine advice

7 Jan 28
Reply by Nikki Hillier

"Peter - You want to make compound? And when you say small-scale, what quantity of pr…"

Clay Gordon replied Jan 15 to Chocolate Bar (solid) production - compound

5 Jan 18
Reply by Sebastian

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