Discover Chocolate and Live La Vida Cocoa!
-
Clay Gordon
- Larchmont
- United States
- Share
- Share on Twitter
- Share on Facebook
- Blog Posts (44)
- Discussions (583)
- Events (4)
- Groups (15)
- Photos (214)
- Photo Albums (23)
- Videos! (43)
Clay Gordon's Groups
-
Sculpting with Chocolate
13 members
-
Tena Diaries
37 members
-
Hawaii Cacao
28 members
-
TheChocolateWonk
9 members
-
Classifieds - For Sale o…
156 members
Clay Gordon's Discussions
Canadian Chocolate Company Bernard Callebaut Forced into Bankruptcy
2 Replies
Started this discussion. Last reply by Gwen Borders Aug 9.
Clay Gordon's Events
Yahoo Chocolate + Cocoa
Loading feed
Clay Gordon's Chocolate Life
Latest Activity
Discover Chocolate in Paris at Porte de Versailles, 15th arr
October 28, 2010 to October 31, 2010
Would you like to visit the Salon du Chocolat this year – and get an insider view of the show and Parisian chocolate?
The Discover Chocolate in Paris 2010 Tour package includes:
Admission passes to the Salon – and no waiting in line to pick up you…
It's not enough to hand off to NGOs (non-governmental organizations) the responsibility to redress issues of ethical trade. This group is for TCL members interested in finding ways to directly lend a hand.
Discover Chocolate in Paris at Porte de Versailles, 15th arr
October 28, 2010 to October 31, 2010
Would you like to visit the Salon du Chocolat this year – and get an insider view of the show and Parisian chocolate?
The Discover Chocolate in Paris 2010 Tour package includes:
Admission passes to the Salon – and no waiting in line to pick up you…
Discover Chocolate in Paris at Porte de Versailles, 15th arr
October 28, 2010 to October 31, 2010
Would you like to visit the Salon du Chocolat this year – and get an insider view of the show and Parisian chocolate?
The Discover Chocolate in Paris 2010 Tour package includes:
Admission passes to the Salon – and no waiting in line to pick up you…
This is the group where ChocolateLife members can
A) Advertise USED equipment for sale to other ChocolateLife members.
B) Let other ChocolateLife members know that they are looking for equipment (new or used).
Jay:
It depends on where you are. The answer is definitely NO in California. In other locations, perhaps, perhaps not (I placed two for clients in two different towns in NY state and it's been no problem). If you do have a need for an NSF/UL listed…
If these case are not NSF or UL approved, can we in the U.S. legally use them in a commercial / retail environment?
Jay
I have never heard of anyone using serrated wire on a guitar. It would be very difficult to clean. Kerekes (bakedeco.com) sells guitar wire in 30m rolls on their site. Design et Realisation (www.dr.ca) sells guitars but does not advertise wire, but…
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- The night in 1994 when I discovered the delights of origin chocolate.
- My favorite chocolate is:
- One that challenges my assumptions of what a chocolate can be.
How I Live The Chocolate Life
Living The Chocolate Life (or Living La Vida Cocoa) means something different to each of us.
I began my chocolate journey in 1994 after I discovered Bonnat chocolate. I quickly realized that there was no one talking about chocolate the same way as wine, so I decided, in an entrepreneurial epiphany, to become a chocolate critic.
My mission and goals have evolved along with my knowledge about, and appreciation for, chocolate. I did not decide on chocolate because I was passionate about it, I became passionate about chocolate through my long study and close association with people who are passionate about it. For me, chocolate is a lens through which I learn about geopolitics, history, agronomy, science, technology, cuisine, cultural anthropology, and much more.
I spent seven years teaching myself about chocolate and figuring out what I needed to know to become a credible chocolate critic. I started publishing chocophile.com in May 2001, and here I am nearly seven years later.
It's even more fun now than I had ever imagined it would be. In large measure it's because of people like you and the other members of this new community who share my passion for chocolate; your interest and enthusiasm energizes me.
More Clay @
Serious Eats
Bravo for Foodies
Culinate.com
Twitter
Facebook
George W. Bush: The Thinking Man's Dan Quayle
Apparel, magnets, mousepad, and more.
Share your love of the English language with others.
I began my chocolate journey in 1994 after I discovered Bonnat chocolate. I quickly realized that there was no one talking about chocolate the same way as wine, so I decided, in an entrepreneurial epiphany, to become a chocolate critic.
My mission and goals have evolved along with my knowledge about, and appreciation for, chocolate. I did not decide on chocolate because I was passionate about it, I became passionate about chocolate through my long study and close association with people who are passionate about it. For me, chocolate is a lens through which I learn about geopolitics, history, agronomy, science, technology, cuisine, cultural anthropology, and much more.
I spent seven years teaching myself about chocolate and figuring out what I needed to know to become a credible chocolate critic. I started publishing chocophile.com in May 2001, and here I am nearly seven years later.
It's even more fun now than I had ever imagined it would be. In large measure it's because of people like you and the other members of this new community who share my passion for chocolate; your interest and enthusiasm energizes me.
More Clay @
Serious Eats
Bravo for Foodies
Culinate.com
George W. Bush: The Thinking Man's Dan Quayle
Apparel, magnets, mousepad, and more.
Share your love of the English language with others.
Clay Gordon's Photos
Clay Gordon's Videos
Clay Gordon's Blog
Hotel Chocolat – Not Your Average Chocolate Company
Hotel Chocolat.
The name conjures up romantic images of languorous days spent in tropical splendor. Which is precisely the point, according to Angus Thirlwell, co-founder of the UK-based company. “The company has been around for nearly twenty years, originally as a catalog retailer,” explains Thirwell, “but about seven years ago we realized that our brand really didn't reflect our aspirations for t
Posted on July 15, 2010 at 11:03am — 1 Comment
The Most Unusual Cacao Pod I Have Ever Seen
At The Chocolate Experience in Mexico City I was presented what has to be the most unusual cacao pod I have ever seen. This pod was on the stand of CACEP, a co-operative in the Tabasco area of Chiapas and was described to me as "cacao prehispanico." Or, a type of cacao pod that existed before the Spanish arrived in Mesoamerica. The person who showed this to me is the manager of marketi… Continue
Posted on February 12, 2010 at 9:30am — 1 Comment
Off to Bolivia :: The Hacienda Tranquilidad
Sometime in 2006 in the oppressive summer heat that invades Phoenix, AZ, I was introduced to a new chocolate - Cru Sauvage; the newest entry in Felchlin's Grand Cru line and made from "wild" beans harvested in the middle of absolutely nowhere in Eastern Bolivia.
The story of their making it to market is quite remarkable and is testament to the patience of my host on my trip, Volker Lehmann. Convinced the beans he had were something special Volker traveled around the world trying to get c… Continue
The story of their making it to market is quite remarkable and is testament to the patience of my host on my trip, Volker Lehmann. Convinced the beans he had were something special Volker traveled around the world trying to get c… Continue
Posted on January 5, 2010 at 3:00am — 3 Comments
Of Chocolate And Cheese (And Beer)
This article was written for and originally appeared in the Top Chef for Foodies blogs sometime in late 2007 or early 2008. BravoTV/NBC Universal in their infinite wisdom saw fit to remove all references to it when I stopped writing for them.
As I was nearing the final draft deadline for my book, Discover Chocolate, my editors asked me to rethink the content of the fourth major chapter of the book. Originally it was going to be a section on the health benefits of chocolate but as… Continue
As I was nearing the final draft deadline for my book, Discover Chocolate, my editors asked me to rethink the content of the fourth major chapter of the book. Originally it was going to be a section on the health benefits of chocolate but as… Continue
Posted on January 3, 2010 at 5:30pm — 1 Comment
The best coffee and gelato in all of Rome?
Of all the things I expected to learn on my trip, learning where to get the best coffee and gelato in Rome never entered my plans. But there I was in Rome with an expert local guide (Vanessa Barg of Gnosis Chocolate) and that is exactly what I discovered. The New York Times recently also bestowed the best coffee on this place - saying that it might just be the most expensive in the world - when you add in the cost of the flight - and it would be worth it.
Near the Pantheon on the Piazza Sant'Eu… Continue
Near the Pantheon on the Piazza Sant'Eu… Continue
Posted on October 27, 2009 at 9:00am — 5 Comments
Comment Wall (136 comments)
- At 6:31pm on June 6, 2010,
JOE ARREDONDO said…
- Hi Clay, would it be o.k to give me an update on how I can put an ad for my website www.chocolatebootcamp.com or in Spanish www.chocolatesaludable.com in your website, We just started distribution for Xocai in Europe including Germany and Spain trough the Netherlands, who do you know that might be interested in the Networking part of it, Well you know that we are going global with Xocai and Everybody knows that it's raw, unprocessed, unadulterated dark chocolate that we have. There is two kinds of people in the World those who will sign up to eat the chocolate and those who will sign up to do the business, who do you know that can fit this profile?
Plesae let me know how I can make this work with your guys website, thanks sincerely Joe
- At 4:58am on May 10, 2010,
David Knoef said… - Thanks for the contacts Clay, just feeling my way around the chocoblogosphere at the moment, seems theres a lot of passion and knowledge shared on your site.
- At 9:37am on May 7, 2010,
Barbara Wilson said… - Clay, Wow! Thanks for taking the time to read my site so carefully and I appreciate your feedback. That was my clumsy synopsis of all the info that I have read and have been told by farmers in Ecuador, etc. I find the info out there on the internet, in books and what the farmers say all very overwhelming and often in disagreement. As a result of your comments, I have made some edits to my site, if you are interested in taking a look it can be found at http://mindochocolate.com. Beware that our new site is supposed to be loaded in the very near future so there may be some temporary glitches. I asked our web designer to make the edits on the new site but there is a chance he may not get that done correctly so if the site looks different the changes might not be there.
- At 12:34pm on May 6, 2010,
Bobby Schaffer said… - Yes! Cacao Sampaka in Barcelona. I had just started working with chocolate at Oriol Balaguer and got the bug to find all things chocolate. That bar was amazing and the finish amazed me after every bite.
- At 6:28pm on May 5, 2010,
anna mazzoccoli said…
- Hi Clay-
please check out this member. I have been asked to be a friend within minutes of her joinung and none of her friends has a real picture (like me)... I am not active but just retain my membership. Celeste Hill is her name.
- At 6:48pm on April 23, 2010,
Rich Cohen said… - Hi Clay, I look forward to being of service to the chocolate community. Sustainable Chocolate Packaging is what I know best - I got started in the industry when I was at the New York Chocolate Show in 2003 or 2004. Since then we have created branded handcrafted boxes for the finest chocolates, truffles, carmels, bars and more. It is a special pleasure and honor for me to be connected to this community. (pardon, the very long delay - I am here to be a resource to this group).
Sincerely,
Rich
DistantVillage.com Packaging
PureLabels.com
- At 6:29pm on February 22, 2010,
Margot said… - Great meeting you here at "The Chocolate Experience Mexico", hope to see you again ;)
Regards,
Margot
- At 10:02am on January 12, 2010,
Patrick Whited said… - Hi,
I'm so happy you were able to make a trip to Bolivia! I've found it to be a wonderful country with very nice people. I've been here for approximately 2 years but I do make occasional trips back to the U.S.
You have an open invitation to come to Sucre whenever you can. It's a great place to relax, have a few Huari's, visit a chocolate factory to eat some chocolate and do some touristy things.
Patrick
- At 11:42pm on January 6, 2010,
Margot said…
- Hi Clay! Looking forward to your visit to Mexico!
Regards,
Margot
margot@thechocolateexperience.com.mx
- At 5:51am on January 1, 2010,
The'a said… - Happy new year to you Mr. clay, wish all the best towards you in this year, good luck^_^
Member Marketplace
Share TheChocolateLife
Badge
© 2010 Created by Clay Gordon.
