How does chocolate get made? Find out on this week's episode of Straight From the Source with Clay Gordon. From picking to fermenting, roasting to tasting and everything in between, learn what it takes for cocoa to go from earth to bar as Clay Gordon shares his personal experience and perspective to help inform listeners on the process behind chocolate. Why is chocolate so expensive - or is it really expensive at all? Find out why "every step is the most important step" when making chocolate and what goes into gourmet food production. This program was made possible by Heritage Foods USA.

"The first thing to understand about chocolate is that the difference between a good and great chocolate is paying attention to the process every step of the way. It's about not making compromises and taking the time to do it right - and taking the time to do it right is expensive!"

"Chocolate as we know it is very in-expensive. It's the most affordable luxury food I can think of. The price spread is very narrow compared with many other gourmet foods. The Queen of England can't buy better chocolate than you can!"

--Clay Gordon on Straight From the Source

Straight From the Source is back! Clay Gordon recently returned from a trip to Europe - London, Amsterdam, Brussels, Turin, and Milan and this week he shares some of what he learned there. Hear why he thinks the chocolate world so desperately needs a certification program similar to sommeliers. Find out why in the world he thinks we NEED a $100 bar of chocolate on the market! As always, get an update on the world of chocolate and fair trade through the lens of somebody who lives and breaths it on Straight From the Source. This program was sponsored by S. Wallace Edwards & Sons.

"We're now into the first half of the second decade of an increase of interest in fine chocolate and there are still no professional certification programs like ones for sommeliers. It's really a shame. [10:00]

This week on a holiday themed episode of Straight From the Source, host Clay Gordon gives listeners some very useful gift buying advice when it comes to chocolate. Which chocolate is the best value? Does the box and presentation matter? What's the best place to STORE chocolate once you buy it? Clay shares his unique perspective and makes the case for high-end chocolate as a thoughtful and appropriate gift for any holiday. Find out whether or not you should freeze chocolate and why Clay will never be able to resist a Reeses Cup! This program was sponsored by Heritage Foods USA.

"There is a direct correlation between freshness and quality." [6:24]

"If you take the box of chocolate and put it into the back of the fridge and take out a piece when you want it - you're creating conditions that will reduce the life of the chocolate the fastest." [24:06]

--Clay Gordon, Host of Straight From the Source