Clay Gordon's Discussions (1,242)

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Discussions Replied To (4)	Replies	Latest Activity
"Tom: There are two basic approaches to making a ganache: adding hot liquid to solid…" Clay Gordon replied Nov 18, 2008 to How do YOU make a ganache?	11	Apr 13, 2011 Reply by Omar Forastero
"I made a batch this weekend using 2 pounds of Guittard white. The chocolate never re…" Clay Gordon replied Sep 8, 2008 to What do you do with white chocolate?	2	Sep 10, 2008 Reply by Sarah Hart
"Joe: Just to clarify: Is the tempered chocolate liquid or solid? The "fusion" / me…" Clay Gordon replied Sep 4, 2008 to How do YOU make a ganache?	11	Apr 13, 2011 Reply by Omar Forastero
"Donna - the laws differ from state to state and municipality to municipality. Where…" Clay Gordon replied Jul 6, 2008 to health laws, etc for making chocolates at home??	7	Apr 16, 2011 Reply by Dawn-Marie Lambert

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1	melanger necessary?
2	Emerging Chocolatier with questions.
3	Where to buy transfer sheets (USA)
4	Tempering Machine VS Melter
5	Choosing the right chocolate?