Clay Gordon's Comments

yeah, thank you sir. And if you don't mind I'd like to hear the answer of my previous questions I've posted on your wall. thank you very much^_^.

hello Mr. Gordon, I'm Aulia. a new comer of this site. I love chocolate a lot, even now I'm still a beginner on making chocolate cookies also brownies. these days, I love to bake brownie, I put all the standard recipe include whipped cream. does it usual to use whip cream on your brownie mix before it is baked? may I know what is the different between fudgy and cakey for the brownies it self? and what is the character of a great result on baking a brownie. thank you^_^

thank you for you advice Mr Gordon i will do just that.

Thanks for you welcoming words Mr. Gordon. Costa Rica is indeed beautiful. I just got back from a short visit to a small place called Chasse to buy some araza. This has nothing to do with chocolate, but it was a welcome escape from the office and another chance to see the mountains and Rio Sixaola. Later on today I'll meet with two cacao experts. I hope they have some good tips for conducting fermentation tests we'll be doing in December. Vamos a ver.

Mr.Gordon, I sent you a message that was more of a family history than the question I have. I am a tinker who looks at the equipment availabe and thinks I can make most of it in my workshop. I am only looking to produce a small quanity for local consumption "boutique market". Do you know of anyone who has done this. I want to minimize my mistakes in design and equipment manufacture cost.

Yes, I know, however I could not get this information because I am in Honduras and it has been a little difficult get in contact with who are working in cocoa research. I know between Ecuador, Venezuela and Papua Nueva Guinea, with the help of ICCO and others, made a very important project in which they wanted to establish parameters phisics, chemicals and sensory characteristics in order to determine the origen and quality of cocoa.
In my study, I determine some quemical components and I wish compare their with values of the same components made with fine cocoa beans. My necesity of get a very good information it is because for example I have information in wich say that parameters of cocoa from Ghanna is used like a standard but, I am no sure if this information was made with fine cocoa.

thanks for answer,

Patty

Enjoy your European tour, Clay. I'll be following and wishing I could be there to dip myself in silky chocolate. Yum!
Jamie

Thanks clay: I really need to share the health benefits of Chocolate and they can buy it trough my website, they don't have to sign up as reps.
Are you familiar with our products, I will spend some time reading you rules, just know that this is Network marketing just like your website is a Social Network. it is Not call MLM., thanks joe

Great website, Clay: We have a Healthy Chocoalte and I am currently looking for distribution in Sweden as well as in U.K and Denmark, do you know where I can place a classified ad for my International healthy chocolate, my website www.chocolatebootcamp.com or www.darkchocolate4thesoul.com maybe you might want to check it out and guide me to the right people, Thanks JOE ARREDONDO

P.S. I was recently in Scotland and took a chocolate class there. Scots are obsessed with chocolate bars. The host family I stayed with ate chocolate bars every day...and they aren't a overweight--go figure. Granted it was any kind of fancy chocolate just Cadbury and Galaxy bars.

Thanks so much Clay. I'm glad to see there is a cool forum for all that is chocolate. I too am engaged in what chocolate brings to the world in an anthropological, geographical and social aspect. Now the next thing I'd like to find is a honey forum. That would be extremely interesting to me. I particularly like the combination of certain honey's with chocolate. The Maya take the honey comb and fire roast it and then eat it. Imagine that with a dark chocolate....hold me back!!!!

hi..
i visit.

Hello Clay

Yes the Chocolate is by Felchlin with a little twist.

Oh great. These all are very helpful. Please let me know how to send you a copy for review. I did show at the San Francisco Chocolate show, and I put on a great screening in Los Angeles. Some of the Chocolate Meet Up group came. I'd love to organize more. Thanks, and perhaps we can chat on the phone too. Thanks!

Hi .....
Can we join this group...

Hopefully thanks
Chocolates

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.

Thanks for this information... I am just trying to learn this site...and am having fun doing it too!

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!

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.