"Jim -
Richard Foley mentioned that Qzina was selling the Keller shells. I would start there. Qzina also has operations in Canada if I recall correctly."
Discover Chocolate and Live La Vida Cocoa!
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Clay Gordon
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Clay Gordon's Groups
Clay Gordon's Discussions
Hands-on Bean-to-bar Chocolate School: Curriculum, Cost, and more
Started this discussion. Last reply by Brad Churchill Jan 4. 16 Replies 0 Likes
That One Bar of Chocolate
Started this discussion. Last reply by Roxanne Browning Nov 12, 2012. 9 Replies 0 Likes
What the Chocolate Industry Needs is A $100 Bar of Chocolate
Started this discussion. Last reply by Victor L Mar 13. 60 Replies 2 Likes
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Clay Gordon's Chocolate Life
Latest Activity
Clay Gordon replied to Evan Langendorf's discussion Emerging Chocolatier with questions."Ruth -
Thanks for the reference materials.
It is a little confusing because chocolate is not technically an emulsion but a suspension or dispersion so while lecithin in an emulsifier does it act as an emulsifier when it's not used in an…"
Clay Gordon replied to Andrew Beasley's discussion Fastest way to cool chocolate in the group Startup Central"Beth:
When chocolate cools it gives up its heat - this is called the latent heat of crystallization.
Removing the heat i not just about the temperature of the environment it's also about airflow.
The reason devices like the Irinox exist is that…"
Clay Gordon replied to Karen Blueberry's discussion Washing Strawberries"Karen -
Jeffray makes a good point about refrigeration. In my experience, it's best to use the freshest berries you can get and then keep them at room temp if you can. I try never to buy further in advance than the day before (or Friday for…"
Clay Gordon replied to Mike Mills's discussion Choosing the right chocolate?"Mike:
One way to look at the question is to take a look at the price you're going to be able to charge for your finished product and then work backwards from there.
If your market will pay for a premium product at £60 or more per kilo…"
Clay Gordon replied to Clarah Manuhwa's discussion financing a chocolate shop"Clarah:
Are you planning to open your shop in the Cote d'Ivoire?"
Clay Gordon replied to beth campbell's discussion melanger necessary?"Beth:
Taste the liquor. What's the texture? How much acidity is in it? That will tell you if the liquor has been conched at all - or just refined. There's no standard procedure for this, but I would guess that most liquors are not conched…"
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.
Clay Gordon's Photos
Clay Gordon's Videos
Clay Gordon's Blog
Anatomy of a Tasting Menu
Posted on April 21, 2013 at 12:00pm 0 Comments 2 Likes
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…
Continue The Salon du Chocolat in NYC - The Chocolate Show
Posted on November 11, 2012 at 3:51pm 2 Comments 2 Likes
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…
Continue Chocolate Relief Efforts for Hurricane Sandy
Posted on November 5, 2012 at 2:30pm 1 Comment 1 Like
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…
Continue Euro 2012 Chocolate Adventure - Origin Chocolate Conference, Amsterdam
Posted on October 21, 2012 at 6:25am 3 Comments 3 Likes
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…
Continue Euro 2012 Chocolate Adventure - Days 3 and 4, Chocolate Unwrapped
Posted on October 14, 2012 at 6:30pm 2 Comments 0 Likes
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,…
ContinueComment Wall (163 comments)
- 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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