The Chocolate Life

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Daniel Mollsen
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  • Dundee, IL
  • United States
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Chocolate publications

Started this discussion. Last reply by Daniel Mollsen Apr 30, 2012. 2 Replies

Does anyone know if there is there a magazine/publication for bean-to-bar chocolate manufacturing or chocolate manufacturing in general?Thanks.Continue

Bitterness

Started this discussion. Last reply by Sebastian Dec 21, 2011. 27 Replies

I am struggling some with "bitterness".  My thinking is that I am running the nibs through the Juicer too many times trying to get the cocoa liquor yield up.  Could this be the cause of the…Continue

Brand New

Started this discussion. Last reply by Brad Churchill Oct 7, 2011. 3 Replies

I am literally brand new to making chocolate.  I have thought about it for quite a bit and am finally committing.  I have purchased some raw beans, Champion juicer and a grinder.  I am, however,…Continue

 

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Latest Activity

Daniel Mollsen replied to Daniel Mollsen's discussion Chocolate publications
"Thank you!"
Apr 30, 2012
Adam G. replied to Daniel Mollsen's discussion Chocolate publications
"COCOAROMA is no longer in print but you can order back issues."
Apr 30, 2012
Daniel Mollsen posted a discussion

Chocolate publications

Does anyone know if there is there a magazine/publication for bean-to-bar chocolate manufacturing or chocolate manufacturing in general?Thanks.See More
Apr 30, 2012
Sebastian replied to Daniel Mollsen's discussion Bitterness
"Is the broker telling you that the whole beans you are receiving are, in effect, sterilized?  If so, I would absolutely, unequivocally, insist that they demonstrate proof of that if you do not have a kill step of your own, and I'd…"
Dec 21, 2011
Maria replied to Daniel Mollsen's discussion Bitterness
"Hi Clay, thank you for your help. Actually I buy the beans from a broker and he gives me all the sanitary certificates. Do you think that there is a risk ? A read that salmonella and all the possible bacterias are killed if the temperature is…"
Dec 21, 2011
Clay Gordon replied to Daniel Mollsen's discussion Bitterness
"Maria -  It's not so much the difference in gross origin (Venezuela vs the DR), it's differences in the variety (genetics) of the bean modified by various aspects of terroir, and I include post-harvest processing techniques as a part…"
Dec 20, 2011
Maria replied to Daniel Mollsen's discussion Bitterness
"I roasted today my beans from Venezuela; before roasting the beans were not acid, no bitterness, just a taste of butter. Firstly I tried the same temperatures and time as for DR beans, just to compare the results. The result for the beans from…"
Dec 20, 2011
Rodney Nikkels replied to Daniel Mollsen's discussion Bitterness
"Hi Brad,  Interesting to read! You mention your porcelana is so acidic, but why is it so acidic, you know? You mentioned that beans are not properly fermented, but from a porcelana you would expect proper fermentation isn't…"
Dec 18, 2011
Brad Churchill replied to Daniel Mollsen's discussion Bitterness
"Here here!  Science backing up what my nose tells me.  Low and slow....  cheers Brad"
Dec 15, 2011
Tom replied to Daniel Mollsen's discussion Bitterness
"Here"
Dec 14, 2011
Thomas Forbes replied to Daniel Mollsen's discussion Bitterness
Dec 14, 2011
Tom replied to Daniel Mollsen's discussion Bitterness
"Here is an article that you and others might find interesting, I have cut in the abstract text below but it is the later section of the paper on the ‘Sensory Evaluation of Dark Chocolate’ that is relevant to this discussion and is worth…"
Dec 14, 2011
Thomas Forbes replied to Daniel Mollsen's discussion Bitterness
"Thank you Brad.  When I was roasting with the women's groups, we were constantly checking them as they got closer to end.  I noticed that the beans were not quite done, they were still a little moist and slightly rubbery.  Then…"
Dec 14, 2011
Brad Churchill replied to Daniel Mollsen's discussion Bitterness
"I've been following this thread with interest.   I'm going to weigh in here briefly....   In my opinion, next to fermentation THE most important step in developing the flavour of chocolate is roasting, and THE best way to…"
Dec 14, 2011
Tom replied to Daniel Mollsen's discussion Bitterness
"A general rule i use for grinding in a spectra 10 is 2hours grinding for every 500g of nibs into liquor, this makes it fine enough, then add the extra stuff, cocoa butter, sugar, milk powder etc and then you need about 12h for every 1kg of chocolate…"
Dec 14, 2011
Tom replied to Daniel Mollsen's discussion Bitterness
"Yeah , you wil certainly have a shorter roast profile if you are roasting nibs too"
Dec 14, 2011

Profile Information

Dark, Milk, White?
White
Most memorable chocolate experience:
Buying my first bag of raw beans.
My favorite chocolate is:
White

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