Clay

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LUV Ice Cream Steven Appleton chocolatesage Clay Gordon Thomas Forbes Michael Nickel Giuseppe Di Chiano albertdifonzo 888 patriciafliva@yahoo.com ikkedus vivaciouslyvictoria tk20 highlandproductfinder Amber Stoby ben-picton laur705 Carol Nelson Ndrose Nicole Gibson birgitte ajack47 AKPdesign52 RawChocolateLife

I am the creator (early 2008) and moderator (ongoing) of TheChocolateLife.com, which now counts nearly 10,000 members in over 160 countries on six continents.

I am a graduate of the Rhode Island School of Design (BFA Photography, 1983). Upon graduation, I immediately embraced the world of high technology – computer graphics, interactive multimedia, high definition television production, and the Internet. It was in 1994 that I "found chocolate" and in May, 2001 I started publishing the seminal blog chocophile.com. Over the past dozen-plus years I have become an internationally–recognized independent authority on subjects in cocoa and chocolate. My award-winning book, Discover Chocolate, was published in 2007.

Group Discussions

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Clay Gordon

Sourcing Chocolate and Ingredients


Use this discussion to ask and answer...
@Clay Gordon 6 years ago - Comments: 1
Clay Gordon

Sourcing Supplies


Use this discussion to ask and answer...
@Clay Gordon 6 years ago - Comments: 4
Clay Gordon

ONLINE AUCTION - Abamex Nov 26 - Dec 8, 2009


An auction has been posted in...
@Clay Gordon 7 years ago - Comments: 0
Clay Gordon

Setting up Shop Online: The Good the Bad and the Ugly


I am starting this thread because I...
@Clay Gordon 7 years ago - Comments: 15
Clay Gordon

Sourcing Equipment


Please use this discussion as a place...
@Clay Gordon 6 years ago - Comments: 2
Clay Gordon

Ocean Freight to/from Australia - Opportunities


Shipping from Australia to the US A...
@Clay Gordon 6 years ago - Comments: 4
Clay Gordon

Beating The Heat


This discussion serves as a central...
@Clay Gordon 6 years ago - Comments: 3
Clay Gordon

Cracking Particle Size: A Timeline


It's well known that Rudolphe Lindt...
@Clay Gordon 8 years ago - Comments: 4
Clay Gordon

News and Discussions


This topic is for links to other...
@Clay Gordon 6 years ago - Comments: 2
Clay Gordon

Equipment used to make chocolate


Discussion moved from this page...
@Clay Gordon 8 years ago - Comments: 13

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Latest Videos   All

Making Cocoa Tea w/Chloe

Making Cocoa Tea w/Chloe


8 years ago - Comments: 0
Hot Chili Chocolate Souffle Recipe

Hot Chili Chocolate Souffle...


8 years ago - Comments: 0

Latest Images   All

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Black Inca beer from Tasmania
Me with the delegation from Kemito Ene
Peter Kelsey
One of the exhibitors at the salon
Pod photo - Cusco region
What's in a Black Inca beer
View of the beach from Larco Mar
Chocolate liqueur made with Pisco
Group photo of participants
ChocolateLife member Sandro Aquino with a huge pod

Comments

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Sera
01/27/08 02:32:11PM @sera:
Hey Clay! Not a problem, I think this is a great idea! I hope it catches on, it's be fantastic to be able to connect and network with other chocophiles.Thanks for the layout critique. All fixed now. :)~Sera
Casey
01/28/08 11:55:00PM @casey:
Chocolate social network is a great idea -- and tomorrow, the world! Would be nice to have a place on our profile for our website, and also a place where we could each contribute our favorite chocolate links, books, etc. Perhaps that's the forums or groups, but some kind of book or link list could also be nice.
Mary-Ann Donnolo
01/29/08 10:37:44AM @mary-ann-donnolo:
Royal Treasures is all online so far. I hope (one day soon) to open a shop in California. You can visit my website at www.royaltreasures.com and see what it has to offer. All who have had the treasures want more and more and more. The recipies are all developed in our kitchens and I picked my color scheme (white and purple) for my packaging. I hope you enjoy.Thanks for opening up a social network for chocolate! It is a wonderful idea.
Lorna
01/29/08 11:25:57AM @lorna:
Finally! A social networking site for the real me! Thanks for creating this. I enjoy your site and your knowledge and appreciate your sharing. My fiance and I are amateur chocolatiers and as a plant biologist I'm all about chocolate origin. Looking forward to the conversations here.
jonny
01/29/08 07:18:50PM @jonny:
Thanks for the howdy! Back atcha!
Sarah Gross
01/29/08 09:42:31PM @sarah-gross:
Unfortunately, no cameras were aloud in the factory so I have no pix from the experience. The factory itself, may now no longer be in use. When I was there they were already talking about a new facility, leaving their home of at least 75 years there. I forget how long, but it's definitely one of, if not the oldest chocolate factory in Russia. All of the chocolate I tried on the tour (only milk-free vegan) was excellent!
Valerie
01/29/08 10:09:53PM @valerie:
Happy to be here, for the chocolate of course, but also to be a part of your social networking experiment. I've made lots of filled chocolates throughout the years, but my favorites are a burnt caramels, vanilla lavender creams and almond praline mice. I'll track down some photos and post them. I haven't made it to La Maison du Chocolat in Paris, but would love to. The NY store has had to suffice.
Teresa
01/30/08 06:24:55PM @teresa:
Yes, Lorna is my favorite enabler, and undersells herself when she refers to herself and Curt as amateurs. Thanks for the fun forum.
Choxotica
02/01/08 08:30:42AM @choxotica:
My chocolate "cold room" at my store Choxotica. We are adding bars constantly but currently have over 210 different varieties.
Teresa
02/02/08 09:15:34AM @teresa:
Hi Clay,I've been going back and forth between the immersion blender and this really powerful pro blender I have (VitaMix), and decided last night that the pro blender is the hands-down winner. That said, if it's between the "stick" and a normal pitcher blender, the stick wins. But I'd love to hear how you're working your ganache - something I'm working on mastering...

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