Clay Gordon's Comments

Hi Clay

Thanks for the welcome

I think my wording in my profile may have mislead you -- when I was talking about learning to temper, I didn't mean to imply it involved making my own chocolate from cacao ... I just work with couverature. (Although I've been reading some fascinating accounts on-line on how to manufacture chocolate from cacao-- definitely interested in exploring it sometime - but something for future contemplation).

Hello Clay,
Thank you for considering bringing a group to the 2009 Oregon Chocolate Festival. Please email me at work
Karolina@AshlandSpringsHotel.com
so that we can discuss what group you have in mind.
The festival next year begins on Friday, March 6th.
Looking forward to hearing from you!
Take care, Karolina

Hey Clay

Sorry about the delay in getting back to you.

I sent this to you via the messaging on the site, not sure if you got it. If not, here it is again:

So, as I said I'd love to get some feedback on our couverture, among other things.
We have a number of great chocolatiers here in Canada making some pretty fabulous treats with it.

The only issue is that the product line is only available in Canada. I assume you have some Canadian members?

I'd love to have you try some of our bars too. We have a single origin Panama bar that we're particularly proud of.

Where can I mail some samples to?

Warmly

Rodd

Food Service Manager/Worker Owner
La Siembra Co-operative
210-4 Florence
Ottawa K2P 0W7
t-1-613-235-6122 #330
1-866-902-6267#330
f-1-613-235-6877
www.cocoacamino.com
www.lasiembra.com

Hello Clay. Yes, I live quite near Zurich and not too far from the lake. Lucerne is a very nice place as well - unfortunately I don't know any restaurants there but on Saturday I'm meeting a "Lucerner" and will try to find out :-)

Sorry, Clay. I can't remember the Italian Chocolate brand name but I attended Western Culinary Institute in Portland, OR. I am pretty sure my friend bought the chocolate in the little smoke shop across the street. A few of us forgot about our assignment and went rushing across the street before class started. They sold all sorts of exotic candies as well as tobacco.

This is such a cool site...still trying to figure out how to navigate it...Thanks for the nice welcome.

Hi Clay: Thanks for your warm welcome to The Chocolate Life. I look forward eagerly to meeting you in August when you visit Burlington again.
Warmly,
Linda

And I remember the day you introduced me to that Felchlin bar at Michel Cluizel when you came to the bar and so generously dropped one off for us. I've been telling everyone ever since.

When I was in collage I travelled for two weeks with a group from my school that went to for 2 weeks to trace the rise and fall of Bonaparte's Empire in the summer and I experiences the chocolates with various textures and flavors such as lavendar ,praliene, italian milk chocolate as we came into each country.


I look forward to posting more soon, glad to meet you Clay.
Megan Hardgrave

I love it!
nice to meet you Clay, it is really nice what you are doing...

I am a friend of Sean Askinosie's brother Jason. However, it was my first real introduction to serious artisan chocolate making in a location built with great care. Secondly, just listening to this former high power lawyer who chucked it all for chocolate and I understood the meaning of passion. He glowed with it.

Yes, all of my children know the joys of chocolate.

You have a great memory! I enjoyed meeting you as well.

I love your site and I am excited to use it to the fullest.

Thanks again!
Mandy

Hi Clay,
Thanks for the positive comments. I'm planning on taking Brownie Shotz all the way across the country as soon as I can so I might take you up on that offer. I just hired a new sales rep who has clients all across the US. I'm aiming for a million in revenue for my first year to beat out a friend who started a potato chip company and did a half million. Chocolate's better that potato chips, right???

Hello! Thank you for the quick welcome.

My shop is located in Franklin, Tn. We make truffles, pralines, & confections here in house using artisan techniques and all natural ingredients. We make everything from scratch (including our peanut butter and caramel). Our true goal is to share joy & happiness through deliciously amazing chocolate. It's a great life!

We officially opened December 3, 2007 and things have been going wonderfully since then. The next time you are in the Nashville area I would love for you to come by and see what we are about!

Clay, thanks for the welcome. Since I live in Switzerland it will be tough for me to attend most events. However, I will be in the States in April - so who knows.
Great idea anyway to have a Chocolate site!
PS: Talking about the chocolate fashion show...no I cannot see wearing a chocolate dress. In fact, I saw how some started to "re-shape" during the defile and was glad to be wearing my cloths.

Clay, congratulations on your nomination for the 2008 IACP cookbook awards! If someone reading this hasn't had the wonderful opportunity to read Discover Chocolate, get it now! Clay's book has educated me to the point where I feel more confidant about conducting chocolate tastings. And, as we all travel together with CLTC, I'll have the basics under my belt as they relate to the bean to bar process. I suspect this is just the beginning of the many accolades and awards that this book will accumulate!

Thank you, I have not been to Biagio yet, sounds great though. What is your latest favourite?

My pleasure Clay. Its one of my most cherished chocolate memories...Another is receiving Perugina Baci from my dad every Valentine's Day (it became a family tradition). Any chance you recall the chocolate maker of the Champagne Truffles? I think it was a small shop downtown, I would love to buy them for a friend.