Clay Gordon's Comments

Thanks for being so diligent about the spammers.

Thanks, Clay. I just LOVE chocolate. I'm a newlywed; having reconnected to a high school friend via Facebook, and we both just LOVE, LOVE, LOVE chocolate. I'm looking forward to future posts on your site!

Thanks! I'm looking forward to going even further into the world of chocolate. So glad I found this website!

Kia ora Clay,

Thanks for making contact.  We have been making Raw Chocolate for about 4 years now and it has been a great process to share the love we have with these foods with others and wholefood/organic shops throughout  Aotearoa.  I joined this site in the hope of getting some help in buying a Santha Stone grinder.  I am finding it quite difficult to get information on which size of machine would be appropriate from what we want to do.  I will put up a post here.....Kia ora Pixie

Hi Clay, The brand Idilio is new I think. But the chocolate is not. It was first sold by the name Beschle Quizas. Niklaus Blumer and Pascal Wirth are the men behind Idilio. See: www.idilio.ch and http://chocolatespeak.blogspot.com/2008/09/beschle-chocolatier-suis... and

Hi Clay,

Hope you had a good and safe holidays.  We are in Houston and will be here for the next month, would like to know if you could help us to meet some chocolatiers from Texas and if possible from other places, I brought some good dark chocolat 70% from the farm as well some dried beans and nibs, I thing it would be a good oportunity to meet some people who could be interested in meeting us and check our cocoa products.  Hope to see you soon in BAHIA.  My cell here is 713-3207469

Thank you,

Lola Gedeon Lucas

Fazenda Venturosa

Bahia Cocoa Bean Co. 

 

Hi Clay. I don't think you have a member from American Samoa. You do have me however from Samoa which is close to American Samoa but which has been an independent state since 1962 and was previously called Western Samoa. Don't worry you're not the first to confuse the two places. I recently ordered a Spectra 20 from Santha in India and they mistakenly shipped it to Pago Pago American Samoa instead of Apia Samoa and caused all sorts of handling problems -Bob Rankin

Hi Clay, would it be o.k to give me an update on how I can put an ad for my website www.chocolatebootcamp.com or in Spanish www.chocolatesaludable.com in your website, We just started distribution for Xocai in Europe including Germany and Spain trough the Netherlands, who do you know that might be interested in the Networking part of it, Well you know that we are going global with Xocai and Everybody knows that it's raw, unprocessed, unadulterated dark chocolate that we have. There is two kinds of people in the World those who will sign up to eat the chocolate and those who will sign up to do the business, who do you know that can fit this profile?
Plesae let me know how I can make this work with your guys website, thanks sincerely Joe

Thanks for the contacts Clay, just feeling my way around the chocoblogosphere at the moment, seems theres a lot of passion and knowledge shared on your site.

Clay, Wow! Thanks for taking the time to read my site so carefully and I appreciate your feedback. That was my clumsy synopsis of all the info that I have read and have been told by farmers in Ecuador, etc. I find the info out there on the internet, in books and what the farmers say all very overwhelming and often in disagreement. As a result of your comments, I have made some edits to my site, if you are interested in taking a look it can be found at http://mindochocolate.com. Beware that our new site is supposed to be loaded in the very near future so there may be some temporary glitches. I asked our web designer to make the edits on the new site but there is a chance he may not get that done correctly so if the site looks different the changes might not be there.

Yes! Cacao Sampaka in Barcelona. I had just started working with chocolate at Oriol Balaguer and got the bug to find all things chocolate. That bar was amazing and the finish amazed me after every bite.

Hi Clay-

please check out this member. I have been asked to be a friend within minutes of her joinung and none of her friends has a real picture (like me)... I am not active but just retain my membership. Celeste Hill is her name.

Hi Clay, I look forward to being of service to the chocolate community. Sustainable Chocolate Packaging is what I know best - I got started in the industry when I was at the New York Chocolate Show in 2003 or 2004. Since then we have created branded handcrafted boxes for the finest chocolates, truffles, carmels, bars and more. It is a special pleasure and honor for me to be connected to this community. (pardon, the very long delay - I am here to be a resource to this group).
Sincerely,
Rich
DistantVillage.com Packaging
PureLabels.com

Great meeting you here at "The Chocolate Experience Mexico", hope to see you again ;)
Regards,
Margot

Hi,
I'm so happy you were able to make a trip to Bolivia! I've found it to be a wonderful country with very nice people. I've been here for approximately 2 years but I do make occasional trips back to the U.S.
You have an open invitation to come to Sucre whenever you can. It's a great place to relax, have a few Huari's, visit a chocolate factory to eat some chocolate and do some touristy things.

Patrick

Hi Clay! Looking forward to your visit to Mexico!
Regards,
Margot
margot@thechocolateexperience.com.mx

Happy new year to you Mr. clay, wish all the best towards you in this year, good luck^_^

Hey Clay,
So using a perforated baffle on the Chocovision machines almost double their capacity? Any reason you can think of not to cut your own holes into the solid baffle?
Cheers

Congratulations on your The New York Times quote.

"Clay Gordon, an industry expert from TheChocolateLife.com and author of “Discover Chocolate.” <- Very cool