The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Clay Gordon's Discussions (1,524)

Discussions Replied To (1131) Replies Latest Activity

"Sarah: What you might consider taking away from this discussion is that there is a…"

Clay Gordon replied Nov 2, 2008 to Raw chocolate-- what is it really?

64 Mar 18, 2009
Reply by Sacred Steve

"Steve: Sorry if it seems like I am belaboring the point, but while some of us may k…"

Clay Gordon replied Oct 31, 2008 to Raw chocolate-- what is it really?

64 Mar 18, 2009
Reply by Sacred Steve

"In the article you reference on agave nectar, you start out talking about maple suga…"

Clay Gordon replied Oct 31, 2008 to Raw chocolate-- what is it really?

64 Mar 18, 2009
Reply by Sacred Steve

"Debra: To help set the stage for this discussion can you let everyone know somethin…"

Clay Gordon replied Oct 29, 2008 to chocolate tempering machines

65 Mar 4
Reply by Jim Henson

"Christina: Actually, in speaking with Paul Edwards about this, I do believe that Ch…"

Clay Gordon replied Oct 24, 2008 to Chocolate Silk Screen Supplies

13 Mar 12, 2010
Reply by Kerry

"Christina: There are several companies that will make custom transfers for you, but…"

Clay Gordon replied Oct 23, 2008 to Chocolate Silk Screen Supplies

13 Mar 12, 2010
Reply by Kerry

"I also added a laundry list of pyrazines and flavor chemicals that contribute to bur…"

Clay Gordon replied Oct 23, 2008 to notes on flavor

17 Jan 20, 2010
Reply by Eric G

"Here is a collection of aromas found in wines and the chemicals that contribute to t…"

Clay Gordon replied Oct 23, 2008 to notes on flavor

17 Jan 20, 2010
Reply by Eric G

"Maybe the question to ask is why Manjari is so expensive - not why Felchlin is not a…"

Clay Gordon replied Oct 13, 2008 to Why is Felchlin so cheap?

16 Jan 31, 2013
Reply by Clay Gordon

"Katie: First off, chocolateman is selling several varieties of Felchlin chocolate t…"

Clay Gordon replied Oct 13, 2008 to Why is Felchlin so cheap?

16 Jan 31, 2013
Reply by Clay Gordon

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