The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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Clay Gordon's Discussions

That One Bar of Chocolate

Started this discussion. Last reply by Roxanne Browning Nov 12, 2012. 9 Replies

Yahoo Chocolate + Cocoa

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Clay Gordon's Chocolate Life

Latest Activity

Matías Carzalo liked Clay Gordon's group The Science of Chocolate
6 hours ago
Vickie White liked Clay Gordon's group The Science of Chocolate
6 hours ago
Kelly Sayers joined Clay Gordon's group
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International Chocolate Awards

The International Chocolate Awards aims to highlight the best in fine chocolate to consumers by judging bars and filled chocolates (bonbons, pralines, ganaches) in national and regional rounds with a Grand Final judging the best of the best. The first year, 2012 included rounds in Italy, the UK, the USA with the first year’s Grand Final in the UK in October, coinciding with Chocolate Week. 2013 added an Israeli national competition and other country rounds are in development.Entries to the…See More
6 hours ago
Clay Gordon replied to Evan Langendorf's discussion Emerging Chocolatier with questions.
"While Brad is right that many if not all of your questions will be answered on Chocolate Alchemy as the owner of this site I like to think that members of TheChocolateLife so have something to add that could be unique. Question Set 1) If you…"
6 hours ago
Michelle joined Clay Gordon's group
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Classifieds - For Sale or Wanted

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).See More
6 hours ago
Clay Gordon replied to Lawrence danielka's discussion Tempering Machine VS Melter
"Lawrence - You did not indicate that your purchase decision was imminent so I don't think anyone thought you needed to know right now. You can get a decent capacity melter - 10-12kg - for well under $1000. As you are confident with your manual…"
yesterday
Clay Gordon replied to beth campbell's discussion melanger necessary?
"Michael - Macintyre manufactures universals of many sizes with the smallest being about 45kg as I remember. There are many makers of this style of machine. They are not just conches - they are grinders, refiners, and conches and you can get them in…"
yesterday
Clay Gordon replied to beth campbell's discussion melanger necessary?
"To really oversimplify things cocoa nib (what's left after roasting, cracking, and winnowing need to be: a) Groundb) Refinedc) Conched on their way to becoming chocolate. Nibs are ground into chocolate liquor and there are no other ingredients…"
Thursday

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.

You can contact me at claygordon (at) thechocolatelife (dot) com.

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Clay Gordon's Blog

Anatomy of a Tasting Menu

Posted on April 21, 2013 at 12:00pm 0 Comments

I am often asked ... about how I approach my pairings, where I get my inspirations, and what my thought processes are. I recently had the opportunity to conceive and prepare a five–course prix fixe tasting dinner at Jimmy's #43, a craft beer bar and restaurant in New York's East Village. The occasion was April, which at Jimmy's is the inspiration for April Sours month - a celebration of sours, Lambics, and wild ferments. As I was working on the menu I…

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The Salon du Chocolat in NYC - The Chocolate Show

Posted on November 11, 2012 at 3:51pm 2 Comments

This weekend (November 9-11) saw The Chocolate Show in New York City. The show is organized by Event International, the company that organizes the Salon du Chocolat in Paris and more than 15 other cities around the world. New York is the only location that does that does not incorporate the Salon du Chocolat brand into the name.

I like The Chocolate Show for a number of reasons, including the fact that it brings out the core of the NY chocolate community every year while bringing…

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Chocolate Relief Efforts for Hurricane Sandy

Posted on November 5, 2012 at 2:30pm 1 Comment

To All Members of TheChocolateLife:

I was thinking this morning about the ways in which the ChocolateLife community might be able to aid in Hurricane Sandy recovery efforts. And not just aid ChocolateLife members who make their livings making chocolate, but also people whose lives have been been tossed upside down and inside out who are in need of assistance.

After all, I know that there are ChocolateLife members up and down the East Coast that were within the path of the storm…

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Euro 2012 Chocolate Adventure - Origin Chocolate Conference, Amsterdam

Posted on October 21, 2012 at 6:25am 3 Comments

Check out the album of photos.

Traveling to Amsterdam

I have only ever been to the airport in Amsterdam before - Schipol - changing planes 'twixt here and there. So I was looking forward to spending a few days to learn and explore. 

I know why I took the early train from London (8:05am out of St…

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Euro 2012 Chocolate Adventure - Days 3 and 4, Chocolate Unwrapped

Posted on October 14, 2012 at 6:30pm 2 Comments

Check out the photo album from the weekend. [ Note: I am working on a new approach to blogging, which is to put all the photos in an album and to write detailed notes for each photo. Blog entries cover topics not shown in the photos. ]

Featuring well over 50 exhibitors this year from all over the world and representing a wide variety of styles of chocolate and confectionery,…

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Comment Wall (163 comments)

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Join The Chocolate Life

At 5:41pm on May 9, 2013, Julie Ehrentraut said…

I am interested in finding out prices on 2 of FBM's machines - the Aura and the Chocolab.  Do you have current pricing on these yet?

At 11:25am on December 20, 2012, Maya Townsend said…

Ditto! Good to see you at the tasting also. Thanks for the Domori & Pacari recommendations.

At 12:15pm on August 28, 2012, Judy and Jon Q said…

Yeah!  His name is Pancho- he lives in La Carrera, Usulutan, El Salvador's largest cacao plantation (but in greeeat need of care because its care went way down after the agrarian reform).

At 7:48pm on June 25, 2012, Paula Keller said…
Hi clay,

I am looking to start up a chocolate business in Grenada (we grow criollo) and would love to use your consultancy service. Please contact me at westindieschocolate@gmail.com. Looking forward to hearing from you soon. Paula
At 9:28pm on April 24, 2012, Mimi Wheeler said…

Hi Clay

I am starting the process of selling my small, award winning and fast growing chocolate business. Is there a way to broadcast this fact in an appropriate way to members of this wonderful website? Mimi

At 8:54pm on February 22, 2012, Wendy Buckner said…

Hi Clay!  Hope things have been going well for you!  Been away from here for a while!  Just a friendly hello!  ~Wendy

At 8:08pm on January 24, 2012, Lisi Montoya said…

Thank you so much Clay, it was very nice to meet you. Hope to see you soon in Perú!

At 4:30pm on December 20, 2011, marie rich said…

Hi Clay,

What chocolate plantation trips are in the near 2012 future ?

Thank you., Hope you are doing great ! Paula R. from Spokane , WA

At 4:06pm on October 13, 2011, Jennifer J. Wood said…
Hello Clay, All the New Orleans places and yummy foods are still just as good if not better than ever. How can a girl from a place like NOLA not love chocolate :)
At 11:48am on October 13, 2011, Carla Martin said…
Hi Clay, Sounds good. ~Carla
 
 
 

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