Clay Gordon's Discussions (1,249)

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Discussions Replied To (925)	Replies	Latest Activity
"I responded to this post in the Kitchen Confectionery group discussion. All future r…" Clay Gordon replied Jul 6, 2008 to health laws on making chocolates at home?	1	Jul 6, 2008 Reply by Clay Gordon
"Casey: I like the way you think and ask really interesting questions. There is a l…" Clay Gordon replied Jul 6, 2008 to To conche or not to conche?	4	Jul 6, 2008 Reply by Clay Gordon
"I notice that there were several TheChocolateLife members at The Fancy Food Show - a…" Clay Gordon replied Jul 3, 2008 to Porcelana Cacao The best Cacao in the world?	32	Feb 24, 2010 Reply by Casey
"As near as I know, the only semi-reliable source for cocoa pods in the whole of the…" Clay Gordon replied Jun 26, 2008 to Help! Need to find cocao pods for daughter's wedding in November	2	Jun 26, 2008 Reply by Deb
"Actually, Chocosphere has a thriving wholesale business. All you have to do is call…" Clay Gordon replied Jun 24, 2008 to Brands of and Sources for Organic Couverture	28	Dec 8, 2011 Reply by Dino Scarsella
"Edward: There is an "Allow me To Introduce Myself" forum category, though I think a…" Clay Gordon replied Jun 24, 2008 to What Makes an Artisan Chocolate Artisan?	40	Sep 9, 2009 Reply by holycacao
"I was lucky enough to study with two CIRAD members, both the head (at the time) of t…" Clay Gordon replied Jun 24, 2008 to Porcelana Cacao The best Cacao in the world?	32	Feb 24, 2010 Reply by Casey
" GM -Which of these the machine you're talking about? In any event, you've hit on…" Clay Gordon replied Jun 16, 2008 to Mol d'Art	10	May 5, 2012 Reply by antonino allegra
"According to Stephen Beckett in The Science of Chocolate, there are six crystal stru…" Clay Gordon replied Jun 16, 2008 to Tempering with Beta 6 crystals	9	Mar 22, 2009 Reply by Kerry
"While I have to applaud the FCIA for what they are attempting to do, one reason I do…" Clay Gordon replied Jun 10, 2008 to Comparing the styles of Chocolate Makers	15	Jun 30, 2008 Reply by Alan McClure

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Top Discussions

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

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Clay Gordon's Discussions (1,249)

"I responded to this post in the Kitchen Confectionery group discussion. All future r…"

"Casey: I like the way you think and ask really interesting questions. There is a l…"

"I notice that there were several TheChocolateLife members at The Fancy Food Show - a…"

"As near as I know, the only semi-reliable source for cocoa pods in the whole of the…"

"Actually, Chocosphere has a thriving wholesale business. All you have to do is call…"

"Edward: There is an "Allow me To Introduce Myself" forum category, though I think a…"

"I was lucky enough to study with two CIRAD members, both the head (at the time) of t…"

" GM -Which of these the machine you're talking about? In any event, you've hit on…"

"According to Stephen Beckett in The Science of Chocolate, there are six crystal stru…"

"While I have to applaud the FCIA for what they are attempting to do, one reason I do…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

Premade truffle shels- necessity or copout?

CONFECTIONARY COATING PAN ATTACHMENT (CONFECTIONARY PANNER ATTACHMENT)

Tempering Machine VS Melter

financing a chocolate shop

Emerging Chocolatier with questions.