Discover Chocolate and Live La Vida Cocoa!
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Clay Gordon
Larchmont
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Clay Gordon's Groups
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Startup Central
70 members
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OFF Topic
3 members
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The Chocolate Swap
13 members
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Tastings
32 members
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Chocolate related stuff
12 members
Clay Gordon's Discussions
Chocolate Wedding Favors
Replied Jun 30
Clay Gordon's Events
Yahoo Chocolate + Cocoa
Clay Gordon's Chocolate Life
Latest Activity
Sponsored by Chocovision.
This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.
Thanks to everyone who participated in this thread. I have not been online since Tuesday morning (it is now Saturday afternoon) and I did not witness this thread unfold. Reading it demonstrates the importance of maintaining a balance and openness ...
This group is for people interested in organizing tasting events. Here we can discuss ideas for themes and other issues, as well has help form local tasting "clubs." Group members can post events in the Events calendar and manage RSVP lists.
Hello everybody. I want to offer up my Danta Chocolate bars to trade gram-for-gram for other premium bars.
Currently I have in stock or ready to mold the following 50 or 115 gram bars: 39%cacao Milk, 43%cacao Milk, 60%, 70% cacao and sugar only, ...
The Chocolate Swap is the place for ChocolateLife members to reach out to other members to trade chocolates.
Hi Anna,
Your package is ready to go. Please send me an email at drexeliuschocolates@gmail.com that has your shipping address so we can get the chocolate to you!
Have a great weekend.
Molly
Please note. This site crashed my browser each time I tried to visit. There is a very large Flash or some other type of movie on the home page.
:: Clay
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
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Saving Ecuador's Finest Cacao
Added by Clay Gordon
Clay Gordon's Blog
BREAK RANKS! EUROCHOCOLATE IN PERUGIA FROM 16 THROUGH 25 OCTOBER 2009
A hammer and a modernly designed ruler are the protagonists of the sixteenth edition of the chocolate event, which will be one day longer than previous events.
Break ranks!
The military order that has been chosen as the slogan of the sixteenth edition of Eurochocolate Perugia is a clear invitation to think outside the box, to give free rein to one’s individuality, to go beyond the usual habits to be able to enjoy the food of the gods in a new way and in all its complexity.
The boundaries with… Continue
Break ranks!
The military order that has been chosen as the slogan of the sixteenth edition of Eurochocolate Perugia is a clear invitation to think outside the box, to give free rein to one’s individuality, to go beyond the usual habits to be able to enjoy the food of the gods in a new way and in all its complexity.
The boundaries with… Continue
Posted on June 24, 2009 at 10:59am —
Press Opportunity: Mother's Day Gifts in/to Australia.
Please do not reply to this blog post or to me. The contact information is at the bottom of this post. If you have something, please reply directly to that e-mail address.
Summary: Mothers Day Gift Ideas for Australia
Category: Lifestyle & Entertainment
Name: Kirsty Lawson
Email: kirsty@prezziexpress.com
Title: Editor
Media Outlet/Publication: Prezzi Magazine
Anonymous? No
Specific Geographic Region? No
Region: Australia & worldwide
Deadline: 6:00 PM PACIFIC - April 31
Query:… Continue
Summary: Mothers Day Gift Ideas for Australia
Category: Lifestyle & Entertainment
Name: Kirsty Lawson
Email: kirsty@prezziexpress.com
Title: Editor
Media Outlet/Publication: Prezzi Magazine
Anonymous? No
Specific Geographic Region? No
Region: Australia & worldwide
Deadline: 6:00 PM PACIFIC - April 31
Query:… Continue
Posted on April 3, 2009 at 8:01am —
Requirements for Membership
I got a lovely e-mail earlier today from someone who expressed interest in TheChocolateLife a couple of months ago:
> I am sorry that it took so long to respond!
>
> I love your website! I looked into becoming a member but I am not a
> chocolatier. Do you need to be to become a member?
Here's how I [edited slightly] responded back:
[T]:
You don't need to be a chocolate maker, chocolatier, chocolate writer or critic, sell chocolate, or anything like that to become a member of TheC… Continue
> I am sorry that it took so long to respond!
>
> I love your website! I looked into becoming a member but I am not a
> chocolatier. Do you need to be to become a member?
Here's how I [edited slightly] responded back:
[T]:
You don't need to be a chocolate maker, chocolatier, chocolate writer or critic, sell chocolate, or anything like that to become a member of TheC… Continue
Posted on February 13, 2009 at 3:00pm —
Faculty for the 2009 World Pastry Forum Announced
Carymax LLC has announced the faculty for the 2009 World Pastry Forum on their new website.
The World Pastry Forum offers two different instruction tracks - the Hands-On track and the Demonstration track.
The Hands-On track offers students just that, a hands-on opportunity to do a deep dive into specific topics with world-class instructors in order to ho… Continue
The World Pastry Forum offers two different instruction tracks - the Hands-On track and the Demonstration track.
The Hands-On track offers students just that, a hands-on opportunity to do a deep dive into specific topics with world-class instructors in order to ho… Continue
Posted on January 27, 2009 at 10:30pm —
The Great Forastero vs Criollo Debate
There is an unquestioned assumption many chocophiles make: because Criollo beans make better (and more expensive) chocolate, doesn't it make the most sense to replace all those "inferior" Forastero and hybrid-Trinitario trees with Criollos? Wouldn't everyone - including the farmers - be better off?
Well, no, actually. And here's why.
Chocolates made with properly fermented and dried (proper fermentation and drying are key to full flavor development) Forastero/Trintario beans taste different… Continue
Well, no, actually. And here's why.
Chocolates made with properly fermented and dried (proper fermentation and drying are key to full flavor development) Forastero/Trintario beans taste different… Continue
Posted on November 4, 2008 at 8:00am — 4 Comments
Comment Wall (112 comments)
- At 12:54pm on June 25, 2009,
Chef Oscar Ortega said… - Hi Gordon.
Thanks a lot and I will. I have a series of videos of my training, developing and practices towards the masters that I will be happy to share with the chocolate life community after the competition is over.. I'm going to win this one...I know I will...
Hope to see you in Phoenix I don't know yet if I will make it as I'm in the opening of my new dessert and chocolate boutique (atelier Ortega) and 4 months to go to the masters, every training day is crucial, but I will try to make it..
All the best and I'll be in touch now on.
Oscar.
- At 1:08pm on April 24, 2009,
Limor Drucker said… - Thanks for this information... I am just trying to learn this site...and am having fun doing it too!
- At 12:49pm on March 7, 2009,
John DePaula said… - Hi Clay,
I wonder if you might consider replacing this board software (and any others that you're managing) with something else. It's extremely difficult to follow threads and keep up efficiently with all that's going on.
I'm on several sites like eGullet and it's easy to see new posts and to see replies to a particular post in a thread. Doesn't seem to be possible with this board s/w.
Cheers!
- At 11:16am on February 27, 2009,
Carolyn Byrnes - C'est Très Chic said… - Dear Clay,
I would like to place a classified add for my web site, which sells Antique (old) Chocolate molds. www.oldmolds.com
I have over 2000 molds on the site. I plan to add books and reproductions of old chocolate mold catalogues.
But I wanted to get an add in now as this is the busies season for mold shopping -Easter.
Let me know if this is the best way to send you the add.
- At 11:05pm on February 20, 2009,
Craig said… - Yes ,happy to. It a small shiney coffee roaster much like the one I roasted cocoa beans, in Sri Lanka last year. I am in the coffee/ education chocolate industry and it was great fun getting hands dirty making our chocolate from scratch. I it did taste pretty good along with many espressos. Cheers Craig .
- At 3:04pm on January 21, 2009,
Sweet Freak said… - Can't wait to read your book! Thanks for friending me...
- At 3:24pm on January 6, 2009,
January Jones said…
- Yes, I even write about it in my book thou Shalt Not Whine describing The Chocolate Cure for Whining.
- At 4:18pm on January 5, 2009,
MJ Lachica said… - Hey Clay,
Thanks for the compliment. I am freelance artist. My business is called Eat Your Art Out and I am in So. Cal. . I was working with Tracey Downey at Downey's Chocolates until she decided to go strictly wholesale and close her retail doors in late December 08. I am actually looking for a place to display my work. I am making contacts with event planners, and anyone who is looking for something different. I am NOT Martha Stewart and love to do the unusual request. I did some more "production" type work for Thanksgiving and Christmas (masses of truffles that looked like turkeys and snowmen) and realized that is just not my love. It is the art. The show pieces or sculpture pieces. Chocolate just happens to be my medium. I have TONS to learn about chocolate. Hand tempering still evades me. Tracey taught me that is a science to work with chocolate. I have spent many an hour cussing out molds that wouldn't either come out or the coco butter paint peeled when I un-molded them. This is the only art I know where you have to make your medium and that is where my frustration lies. I am looking for the perfect chocolate clay, modeling chocolate or chocolate paste (all depending on what you call it) recipe. I have made many variations on the standard corn syrup and melted chocolate. It's too hard or too soft, and breaks if you over mix..... I didn't even know what "broken" WAS until about 45 days ago. So I need classes on all that is Chocolate and then I can perfect my medium. ANY suggestions would be greatly appreciated. I want to learn. Thanks so much for posting my photos. BTW, I did a 7 foot long by 3 foot tall totally kosher chocolate Menorah for a synagogue in Oceanside that I will be posting the photos from shortly. It was a great experience and now I know a LOT more about kosher!
- At 4:04pm on January 5, 2009,
John A Kerlin said… - Hey Clay...GREAT to hear from you and what a GREAT book so far! Multi tasking at the time and clicked the wrong .jpg tp post...sorry. That's now been corrected.
I too look forward to learning a tremendous amount of information from you.
In short, I had a need to lose weight but DID NOT want to give up chocolate. After much research, Isagenix provided the cleansing and fat burning system needed for me to reach my goal...AND...they offer an outstanding dietary supplement known as IsaDelight.
Please feel free to visit my website: www.cleansedandbalanced.com and learn more about IsaDelight.
Lastly, I'm very interested in Home Tastings and learning all I can about the world of chocolate.
Thank you again for the time, energy and effort you've put into your passion!!!
- At 11:54am on January 5, 2009,
Gianni Peretti said… - Hi Clay! With great pleasure I'll collect some choco-address for you in Torino and around ... See you soon, Gianni
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