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Clay Gordon's Chocolate Life
Clay Gordon's Groups
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Tastings
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Chocolate related stuff
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Belize 2008
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NerdZone
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Giving Back
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Clay Gordon's discussions
New Chocolate Show on TV-
Replied Aug 11
Clay Gordon's Events
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World Pastry Forum
August 26, 2008 at 9am to August 30, 2008 at 5pm – Gaylord Opryland Hotel -
The World Pastry Team Championship
August 31, 2008 at 12pm to September 1, 2008 at 9pm – Gaylord Opryland Hotel
Yahoo Chocolate + Cocoa
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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
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
Clay Gordon's Photos
Clay Gordon's Videos
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Making Cocoa Tea w/Chloe
Added by Clay Gordon
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An Interview with Jean-Paul Hevin Added by Clay Gordon
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In the workshop at Bernachon Added by Clay Gordon
Clay Gordon's Blog
Rain Forest Musings
Posted on June 18th, 2008 at 10:30am —
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Decoding those pesky PLUs
Posted on April 20th, 2008 at 11:49am —
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Sometimes It's *Not* About The Chocolate
Posted on April 15th, 2008 at 4:00pm —
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Live Video Chats for Chocolate Life members
Posted on April 3rd, 2008 at 6:11pm —
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Starbucks and Hershey Launch Starbucks Chocolate
Posted on March 27th, 2008 at 5:39pm —
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About The Chocolate Life
Clay Gordon
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Clay Gordon on Serious Eats
New posts go up weekly, usually on Wednesday, in the Serious Chocolate section Required Eating.
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.
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Comment Wall (85 comments)
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when I used cocoa butter replacer(CBR) to coat the wafer but the coating is cracking .Can you help me to slove cracking problem.The SFC of the CBR is 87% at 10℃,68% at 20℃,33.5% at 30℃,18% at 35℃,3% at 40℃.The coating temperature at 45℃ by hand. Then the coated wafer was sent to cooling tunnel which the temperatures at 10℃. The ingredients is sugar, cocoa powder, skimmed milk power,CBR,lecithin.Many thanks for your suggestion!
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.
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
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
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
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
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
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