The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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At 3:03am on July 9, 2009, SofiaRaj Chocolates said…
Hi .....
Can we join this group...

Hopefully thanks
Chocolates
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
At 4:41pm on January 1, 2009, Dawn Olson said…
Hi Clay, yes that is the what I am looking for the Gianuja from Callebaut, my distributor does not carry it, so I need to find a place that sells other flavors wholesale. Right now I just want to try it, so I want to buy one brick and then hopefully more later. Thanks for the sources, I will check into them asap. I'm looking forward to joining one of the groups, I'm thinking about the Start-up Central. It's nice to talk to other people on what works for them and ideas on chocolate.
At 3:29pm on December 31, 2008, Dawn Olson said…
I was looking for another source to buy Callebaut chocolate the Hazelnut and I found " World Wide Chocolate ". They seemed to ask alot of very personal questions that no other company has asked. Is that common? Can you recommend another source, being so small I always have to order so much.
At 12:03pm on December 29, 2008, Andy Ciordia said…
Hey Clay, my wife unknowingly bought me your book for Christmas and I tore through it in just a couple days. The book was very approachable for any level of person and it gave me some great ideas going forward on how to do tastings and pairing concepts that might have eluded me.

Coming from a coffee background I am always amazed at how similar the processes are from bean to bar or bean to cup and would love to try some terroir parings of a chocolate and coffee farm together.

Anyhow, lovely book, good form factor. Recommended reading. :))

Oh yea, I saw in it talk about how you sold chocolate paring kits, or flights, do you still do that? I saw Chocophile now redirects here.
At 12:58pm on December 16, 2008, Andy Ciordia said…
Sure I'll do a little cross posting and make sure to socially bookmark your site here as well. A little link love goes a long way. :)
At 12:40pm on December 16, 2008, Andy Ciordia said…
Appreciate the welcome and look forward to digging through the knowledge you've got housed here for help in our growing endeavor. I love to think that if I can find help early I can avoid some caveats and the bruises associated with them. Must wisdom be so painful? ;-)
At 11:56am on December 16, 2008, Tomas Milbach said…
Hallo Clay, the chocolate scene here in Czech republic is not so sweet. We miss some special shops focused on chocolate and usually the best, what you can get around is Lindt. But I'm trying, searching, tasting etc., so I don't feel this so much. Czech chocolate is fine, but in the past it was better.
At 5:38pm on December 15, 2008, H.C. 'Skip' Bittenbender said…
ALoha CLay,
I'm terrible at remembering names. Yes when you are ready to discuss your cacao project in HI let me know. Skip
At 5:35pm on December 11, 2008, H.C. 'Skip' Bittenbender said…
Aloha Clay,
I was at the Cacao Symposium in 2005 but don't think we met. I'm the scientists in our ag college assigned to cacao. I'm propagating 10 varieties / selections for a state-wide evaluation. We had a Future of Cacao in Hawaii meeting on Oct 23 2008, and may form a state organization. Clearly for growers a market for their wet and fermented beans is of concern.
At 10:00am on December 1, 2008, Volker Lehmann said…
Dear Clay:

The flight is to Santa Cruz with AA. I have a local travel program for 4 or 6 days, that we have to organize from here as it involves flights with small planes. I can send the program to you later as I have to translate it first.

The idea I have to build "the most sophisticated cacao farm" is a bit bigger. This is why I mentioned "Opus One" where Mondavi and Rothchild designed their wine world in California. It is a dream I have, but maybe someday I might be able to get the financing behind it. Interest from chocolate industry I have already. The concept is in my mind and I still have to write it down

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