The Chocolate Life

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David Menkes's Discussions (12)

Discussions Replied To (10) Replies Latest Activity

"Very interesting. So adding cocoa butter will keep viscosity down. How can you tell…"

David Menkes replied Apr 15 to Bean to bar viscosity after adding sugar

18 Apr 16
Reply by Sebastian

"Wow thank you so much for specific roasting times/temps!"

David Menkes replied Apr 15 to Bean to bar viscosity after adding sugar

18 Apr 16
Reply by Sebastian

"Right now it's literally just 70% roasted nibs and granulated sugar, added after 24…"

David Menkes replied Apr 12 to Bean to bar viscosity after adding sugar

18 Apr 16
Reply by Sebastian

"Thanks Adrian!"

David Menkes replied Apr 11 to Bean to bar viscosity after adding sugar

18 Apr 16
Reply by Sebastian

"Great thanks!"

David Menkes replied Apr 11 to Smallest amount of nibs that can be used in a wet grinder?

4 Apr 11
Reply by David Menkes

"Oh it doesn't dissolve?? Is there a good chemistry book that discusses the molecular…"

David Menkes replied Apr 11 to Bean to bar viscosity after adding sugar

18 Apr 16
Reply by Sebastian

"No, I'm not sure what the fat content is - I guess I'm going off of how thin the liq…"

David Menkes replied Apr 11 to Bean to bar viscosity after adding sugar

18 Apr 16
Reply by Sebastian

"Thanks for responding! I guess at this stage I'm trying to mitigate the number of va…"

David Menkes replied Apr 11 to Bean to bar viscosity after adding sugar

18 Apr 16
Reply by Sebastian

"Thanks for the response! Yea that's what I was worried about. I guess I'll have to e…"

David Menkes replied Mar 18 to Smallest amount of nibs that can be used in a wet grinder?

4 Apr 11
Reply by David Menkes

"Hey Thomas - I am currently making test batches of chocolate using Conacado and woul…"

David Menkes replied Mar 18 to Trip to the DR

6 Mar 18
Reply by Thomas Forbes

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