The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Clay Gordon's Chocolate Life

Clay Gordon's Friends

Clay Gordon's Groups

Clay Gordon's discussions

Porcelana Cacao The best Cacao in the world?

Added a post Jul 3

Help! Need to find cocao pods for daughter's wedding in November

Added a post Jun 26

Brands of and Sources for Organic Couverture

Added a reply Jun 24

Clay Gordon's Events

Yahoo Chocolate + Cocoa

Chocolate Lovers Getting Darker (SkyNews via Yahoo! UK & Ireland News)

Barry Callebaut opens innovation center in US (Food Business Review)

Dark Chocolate Seduces Taste Buds of Health-Conscious Britons (Bloomberg.com)

Zafra can make you love hot cocoa in summer (The Star-Ledger)

Dark chocolate sales double in two years thanks to its healthy image (Daily Mail)

Dark chocolate sales soar thanks to healthy image (Daily Telegraph)

Chocolate makers try to satisfy a picky Chinese palate (International Herald Tribune)

Barry Callebaut opens its first innovation center in the United States at chocolate factory in Pennsauken, N.J. (Marketwire via Yahoo! Finance)

Recipe: Paxton's Chocolate Stout Pudding (Pittsburgh Post-Gazette)

Kathy Kastan: Is Chocolate Really Heart Healthy? You Bet! (HuffingtonPost)

 

Latest Activity

Clay Gordon and Etherscreen are now friends
Clay Gordon Etherscreen
21 hours ago
Celia and Clay Gordon are now friends
Celia Clay Gordon
Jul 3
Clay Gordon replied to the discussion Porcelana Cacao The best Cacao in the world? Jul 3
Mike D left a comment for Clay Gordon Jul 1
Clay Gordon and Edward Suter are now friends
Clay Gordon Edward Suter
Jun 28
Clay Gordon replied to the discussion Help! Need to find cocao pods for daughter's wedding in November Jun 26
Clay Gordon added an album: CLTC in Belize - Day 2, Sat May 24, 08
CLTC in Belize - Day 2, Sat May 24, 08
Jun 26
Clay Gordon added 12 photos. View Photos
Ms Zenobia's Menu and Price List Produce for Sale at the Saturday Market in Punta Gorda. The PG Laundry Mural on the Outside of a Parochial School Building
Jun 26

Profile

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
The night in 1994 when I discovered the delights of origin chocolate.
My favorite chocolate is:
One that challenges my assumptions of what a chocolate can be.

How I Live The Chocolate Life

Living The Chocolate Life (or Living La Vida Cocoa) means something different to each of us.

I began my chocolate journey in 1994 after I discovered Bonnat chocolate. I quickly realized that there was no one talking about chocolate the same way as wine, so I decided, in an entrepreneurial epiphany, to become a chocolate critic.

My mission and goals have evolved along with my knowledge about, and appreciation for, chocolate. I did not decide on chocolate because I was passionate about it, I became passionate about chocolate through my long study and close association with people who are passionate about it. For me, chocolate is a lens through which I learn about geopolitics, history, agronomy, science, technology, cuisine, cultural anthropology, and much more.

I spent seven years teaching myself about chocolate and figuring out what I needed to know to become a credible chocolate critic. I started publishing chocophile.com in May 2001, and here I am nearly seven years later.

It's even more fun now than I had ever imagined it would be. In large measure it's because of people like you and the other members of this new community who share my passion for chocolate; your interest and enthusiasm energizes me.

More Clay @
Serious Eats
Bravo for Foodies
Culinate.com
Twitter

Clay Gordon's Photos

Clay Gordon's Videos

Clay Gordon's Blog

Rain Forest Musings

Context: These are journal entries I made as a guest at the Kapawi eco-lodge in 2005. Kapawi is located on the Kapawari River which feeds into the Rio Pastaza which is in turn a major tributary of the Amazon. Southeastern Ecuador. Miles and miles and miles from any roads. The only ways in and out are via canoe on the river or small plane. More Context: These were written just a day or so after taking part in a shamanic ritual in Quito that involved consuming… Continue

Posted on June 18th, 2008 at 10:40am — No Comments (Add)

Decoding those pesky PLUs

From over at Serious Eats, an article on decoding PLU stickers. It turns out that there is more there, there, then you might immediately infer. For example: Conventional produce gets a four-digit number. Organic produce gets a five-digit number that starts with 9. Genetically modified items also get a five-digit code, but that code starts with 8.… Continue

Posted on April 20th, 2008 at 11:49am — No Comments (Add)

Sometimes It's *Not* About The Chocolate

Just when you think you've pretty much seen it all, something comes along to let you know that you just can't make these things up. A Swiss company is selling a box of four chocolates for $620. That's not a typo - six hundred and twenty dollars. What makes these chocolates special is not the chocolate, that's plain old Felchlin Maracaibo Clasificado 65% or the Cru Sauvage 68%. No, what makes these chocolates special is that they are decorated with gold or silver leaf or "edible diamonds" and pa… Continue

Posted on April 15th, 2008 at 4:00pm — 4 Comments (Add)

Live Video Chats for Chocolate Life members

I have found a service that enables me to 'cast - in real-time over the web while simultaneously hosting a chat session. I am interested in knowing if holding regular, say every two weeks or so, video chats would be interesting to members. If a reasonable number are, I will set things up, get the equipment working, and schedule the first chat for sometime after Tax Day. One thing that I thought might be cool to try is a sort of quasi-interactive chocolate tasting. We could agree on one or more… Continue

Posted on April 3rd, 2008 at 6:11pm — No Comments (Add)

Starbucks and Hershey Launch Starbucks Chocolate

Today, Monday, March 3rd is the national launch date for an ambitious new line of chocolate products from Starbucks. But don't go looking for them at your local Starbucks coffeehouse because you won't find them there. In an interesting branding twist, Starbucks Chocolates will initially be made available through mass retailers, grocery stores, and drug stores and it is unclear when, if ever, you will be able to buy them at the counter where you order your half-caf no-foam skim latte every mornin… Continue

Posted on March 27th, 2008 at 5:39pm — 6 Comments (Add)

Comment Wall (84 comments)

You need to be a member of The Chocolate Life to add comments!

Join this network

At 11:49am on July 1st, 2008, Mike D said…
Clay,
Back in April you asked me about my experience with "Chocolate: The Exhibit" and the Field Museum. I'm sorry for the slow reply. Yes, my wife and I traveled with a group to Oaxaca and some cacao plantations. Included in the group were the researchers and photographers that were gathering information and display items for the chocolate exhibit. We didn't know it beforehand, but it was very exciting to be there as artifacts and articles were collected and we got to see them in the final exhibit. We were there at the airport as they were boarding the plane with a huge machete given to them by one of the cacao plantation owners. In the final exhibit as we walk through it, it brings back great memories of the days we spent in Oaxaca. Elaine Gonzalez, the author of "The Art of Chocolate" was the host for the entire trip and it wouldn't have been the same without her. I have seen the exhibit in Chicago, Atlanta, and Ocala. This fall, we will see it in Indianapolis. Thanks for asking about it.
At 6:25pm on June 16th, 2008, Lloyd Martin said…
Hi Clay,
I just uploaded a pix of the Hazelnut Trio with a description. The pix is just too big, and I will have to swap it out later.
Lloyd
At 7:51pm on June 5th, 2008, Miguel Velasco said…
Thank you Clay,
I love chocolate, but I do not consider myself connoiseur yet. It's great that you're planning a visit to Mexico. I'll try to research some of the chocolate-y things you can look at while in Mexico City and get back to you.
regards, mike
At 8:44pm on June 4th, 2008, Brady said…
Clay- I'd be interested in seeing the video of your discussion at the Buck's County Chocolate Show if they taped it. Could you post it on the site? Brady
At 11:58pm on June 1st, 2008, Melanie said…
Hi Clay, Thanks for the welcome.
Well, there are lots of boutique chocolate shops but not many that yet understand the importance of the bean! Melbourne would appear to be ahead of us on that one. I believe there is a cocoa plantation, somewhere in tropical north queensland who are expecting to have their first harvest of beans this year....
http://www.coolhealth.com.au/ourfarm.htm

We have 3 Lindt cafe's here in Sydney, which make the best hot chocolate I have ever tasted.
http://www.cocklebaywharf.com.au/venues/viewvenue.php?pid=45

Apart from that, I haven't met anyone else as in to chocolate as me... though I am introducing them into the world of fine chocolate. I'm just a beginner taster really, but in heaven doing it.

Of course our selections are limited, and the climate doesn't help with importation. If I won the lottery I would leave nursing (and stop saving lives) and go into chocolate production myself.

No, I haven't heard of TAVA... will have to look them up.

I hope you are having a great time in Belize.

cheers,
Mel
At 2:56pm on May 28th, 2008, Valerie Confections said…
Clay,

Hope you're having a great time in Belize, and can't wait to read about it. Was thinking you might like some samples of our line - please let us know where (and when) to send.

Best,

Stan and Valerie
At 9:57am on May 20th, 2008, Runner NYC said…
Hi Clay! I love the Chocolate Life!! I don't get to spend nearly as much time on it as I'd like, but every minute is a pleasure!! Hope all's well!!
At 9:43am on May 20th, 2008, Linda Grishman said…
Hi Clay: We use Guittard Chocolate and Guittard Ettienne. Since buying direct from Guittard isn't possible unless one can place 500lb orders at a time.We would be more than happy to offer 10lb bars as well as 10lb bags of our 72% cacao buttons for those members interested in trying Guittard's line.
Let me know what you think. Right now I am trying to get ready for the Fancy Food Show. So it's a bit crazy around here. Best, Linda
At 5:48pm on May 19th, 2008, Herbert said…
None of my own, unfortunately. I tend to eat my chocolate before I can take a picture of it, and I've never been one for photos (I don't even own a camera). But there are some here at their website: http://www.wittamer.com/galerie_photos_en.aspx
At 7:43pm on May 17th, 2008, ronald maguire said…
thank you will be in touch ron

View All Comments

 
 

About The Chocolate Life

Clay Gordon Clay Gordon created this social network on Ning.

Create your own social network!

Spread The Word

Add to Technorati Favorites

Sign up for our Free Newsletter

Enter Your e-Mail Address Below

Special Offer



Felchlin Criolait 38% - one of the great milk chocolates in the world in the tradition of the best Swiss milk chocolates. 500gr (1.1 lb) bars of Felchlin 38% Criolait - $15ea. 3 or more, 10% off. Limit 10 per order. Only 35 left in stock.

Creative Commons License

Creative Commons License
Non-commercial, share-alike, with attribution. Click the logo to learn more about the terms of this license.
 

© 2008   Created by Clay Gordon on Ning.   Create your own social network

Report an Issue  |  Feedback  |  Privacy  |  Terms of Service