Clay Gordon's Discussions (1,249)

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Discussions Replied To (925)	Replies	Latest Activity
"All: I have created a simple database that will enable us to track these companies…" Clay Gordon replied Apr 28, 2008 to American, Bean-to-Bar Chocolate Makers: A Complete List	90	Mar 24 Reply by Adriennne Henson
"To the Italian list add Venchi, Antica Dolceria Bonajuto, and Don Puglisi. To the Ge…" Clay Gordon replied Apr 26, 2008 to Bean to bar chocolate makers	135	Mar 27, 2011 Reply by Brady
"One French term is "fondeur" - melter. I guess it depends on what you think of as a…" Clay Gordon replied Apr 26, 2008 to American, Bean-to-Bar Chocolate Makers: A Complete List	90	Mar 24 Reply by Adriennne Henson
"Believe it or not, there is an FDA standard of identity for white chocolate. What th…" Clay Gordon replied Apr 26, 2008 to White Chocolate- is it really chocolate?	6	May 4, 2008 Reply by Sera
"To add a hyperlink, you need to highlight the text that you want to attach the link…" Clay Gordon replied Apr 24, 2008 to Inside Rating Systems	11	Apr 24, 2008 Reply by ChocoFiles
"Christopher is making chocolate from beans? That's new. Can anyone independently con…" Clay Gordon replied Apr 23, 2008 to American, Bean-to-Bar Chocolate Makers: A Complete List	90	Mar 24 Reply by Adriennne Henson
"There is a similar discussion on American bean-to-bar companies here. Any questions…" Clay Gordon replied Apr 23, 2008 to Bean to bar chocolate makers	135	Mar 27, 2011 Reply by Brady
"If you go visit Michael Mischer, make sure to try his root beer barrel piece. I trie…" Clay Gordon replied Apr 22, 2008 to Where to Buy Chocolate	30	Apr 13 Reply by Richard Vaughan (OneGoldenTicket
"Patrick: Thanks for the good humor and for the posts you've made. I am a little sen…" Clay Gordon replied Apr 22, 2008 to My Chocolate Journal	7	Apr 24, 2008 Reply by Patrick Sikes
"I know Mark Douglas and Kim Carlson at Culinate. One of my blog posts there actually…" Clay Gordon replied Apr 22, 2008 to Brands of and Sources for Organic Couverture	28	Dec 8, 2011 Reply by Dino Scarsella

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1	melanger necessary?
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Clay Gordon's Discussions (1,249)

"All: I have created a simple database that will enable us to track these companies…"

"To the Italian list add Venchi, Antica Dolceria Bonajuto, and Don Puglisi. To the Ge…"

"One French term is "fondeur" - melter. I guess it depends on what you think of as a…"

"Believe it or not, there is an FDA standard of identity for white chocolate. What th…"

"To add a hyperlink, you need to highlight the text that you want to attach the link…"

"Christopher is making chocolate from beans? That's new. Can anyone independently con…"

"There is a similar discussion on American bean-to-bar companies here. Any questions…"

"If you go visit Michael Mischer, make sure to try his root beer barrel piece. I trie…"

"Patrick: Thanks for the good humor and for the posts you've made. I am a little sen…"

"I know Mark Douglas and Kim Carlson at Culinate. One of my blog posts there actually…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Working on a cocoa farm