The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Clay Gordon's Discussions (1,484)

Discussions Replied To (1095) Replies Latest Activity

"Steve: Sorry, this article is about frying, not roasting. To quote: If as the artic…"

Clay Gordon replied Mar 17, 2009 to Raw chocolate-- what is it really?

64 Mar 18, 2009
Reply by Sacred Steve

"Steve: Residual moisture levels in beans after drying is typically 6.5-7%. Below tha…"

Clay Gordon replied Mar 16, 2009 to Raw chocolate-- what is it really?

64 Mar 18, 2009
Reply by Sacred Steve

"If you do reply to this, please let us all know here so we don't pitch something tha…"

Clay Gordon replied Mar 7, 2009 to San Francisco/West Coast Chocolatiers - Call to Action

1 Mar 7, 2009
Reply by Clay Gordon

"Water is bad for your health if you drink too much of it. The amount of corn syrup…"

Clay Gordon replied Mar 7, 2009 to Corn Syrup

34 Oct 21, 2009
Reply by Robert Shea

"Melanie: I agree with you on most points. However, it is important to note how othe…"

Clay Gordon replied Mar 7, 2009 to Chocolatiers = Re-melters?

147 Jun 12, 2012
Reply by Ramon Recalde

"Mindy: I would also be interested in knowing who this is, and I don't think there i…"

Clay Gordon replied Mar 3, 2009 to Chocolatiers = Re-melters?

147 Jun 12, 2012
Reply by Ramon Recalde

"From a web site selling Mikro-Smooth: I will get in touch with the manufacturer and…"

Clay Gordon replied Feb 27, 2009 to HEALING WOUNDED CHOCOLATE MOLDS

7 Feb 27, 2009
Reply by Brian Donaghy

"You could do all this with cocoa butter, no?"

Clay Gordon replied Feb 27, 2009 to Best Chocolate for Fondue

4 Feb 27, 2009
Reply by Robert Shea

"JC: Personally, I like fondues that are little more than warm-ish ganaches that are…"

Clay Gordon replied Feb 26, 2009 to Best Chocolate for Fondue

4 Feb 27, 2009
Reply by Robert Shea

"Susie: Following is a link to the Micelli Mold Company web site. Micelli is the onl…"

Clay Gordon replied Feb 26, 2009 to HEALING WOUNDED CHOCOLATE MOLDS

7 Feb 27, 2009
Reply by Brian Donaghy

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