The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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At 10:14pm on April 6, 2008, Darlynne Overbaugh said…
Hi there! Sorry I've been busy with the shop - I've posted something at my page but you can also visit for more info. Thanks!
At 11:51am on April 5, 2008, Terje anderson said…
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).
At 6:05pm on April 3, 2008, Oregon Chocolate said…
Hello Clay,
Thank you for considering bringing a group to the 2009 Oregon Chocolate Festival. Please email me at work
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
At 3:43pm on April 3, 2008, Rodd Heino said…
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?



Food Service Manager/Worker Owner
La Siembra Co-operative
210-4 Florence
Ottawa K2P 0W7
t-1-613-235-6122 #330
At 1:29am on April 3, 2008, Betina said…
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 :-)
At 12:11pm on March 31, 2008, Nina said…
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.
At 8:03pm on March 27, 2008, Erica said…
This is such a cool site...still trying to figure out how to navigate it...Thanks for the nice welcome.
At 2:41pm on March 27, 2008, Linda Grishman said…
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.
At 6:51pm on March 26, 2008, Conrad Miller said…
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.
At 3:55pm on March 25, 2008, Megan Hardgrave said…
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
At 3:13pm on March 24, 2008, Gabriela Borges said…
I love it!
nice to meet you Clay, it is really nice what you are doing...
At 12:02am on March 24, 2008, JamesH said…
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.
At 3:14pm on March 21, 2008, Jeff Chadwell said…
Yes, all of my children know the joys of chocolate.
At 5:07pm on March 19, 2008, Mandy Floyd said…
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!
At 11:55am on March 19, 2008, Jim Sanders said…
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???
At 11:32am on March 19, 2008, Mandy Floyd said…
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!
At 5:02pm on March 17, 2008, Claudia said…
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 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.
At 1:27pm on March 17, 2008, Holly & Paul Stabin said…
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!
At 9:10pm on March 13, 2008, Pamela Sahib said…
Thank you, I have not been to Biagio yet, sounds great though. What is your latest favourite?
At 5:47pm on March 11, 2008, Andrea said…
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.

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