The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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At 10:02am on January 12, 2010, X said…
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.

At 11:42pm on January 6, 2010, Margot said…
Hi Clay! Looking forward to your visit to Mexico!
At 5:51am on January 1, 2010, The'a said…
Happy new year to you Mr. clay, wish all the best towards you in this year, good luck^_^
At 3:43pm on December 31, 2009, Robert Stout said…
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?
At 1:40pm on December 26, 2009, Brian D. Hawkins said…
Congratulations on your The New York Times quote.

"Clay Gordon, an industry expert from and author of “Discover Chocolate.” <- Very cool
At 9:22am on December 21, 2009, The'a said…
I see, thank you very much for your kind sir, I would do that. Thank's a lot^_^.
At 8:02am on December 21, 2009, The'a said…
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^_^.
At 1:29am on December 20, 2009, The'a said…
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^_^
At 8:42pm on November 9, 2009, alana reyes said…
thank you for you advice Mr Gordon i will do just that.
At 4:14pm on November 4, 2009, Wiebe Draijer said…
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.
At 10:24am on October 19, 2009, John Q. Stewart said…
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.
At 2:44am on October 18, 2009, Patricia S Verdesoto Estévez said…
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,

At 6:53pm on October 17, 2009, Jamie Jeffries said…
Enjoy your European tour, Clay. I'll be following and wishing I could be there to dip myself in silky chocolate. Yum!
At 3:57pm on October 2, 2009, JOE ARREDONDO said…
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
At 8:28pm on October 1, 2009, JOE ARREDONDO said…
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 or maybe you might want to check it out and guide me to the right people, Thanks JOE ARREDONDO
At 1:13pm on October 1, 2009, Annette Gallardo said…
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.
At 1:09pm on October 1, 2009, Annette Gallardo said…
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!!!!
At 5:59am on September 29, 2009, mgmgkyaw said…
i visit.
At 2:44pm on September 2, 2009, Dominic Beschle said…
Hello Clay

Yes the Chocolate is by Felchlin with a little twist.
At 6:42pm on August 13, 2009, Sarah Feinbloom said…
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!

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