The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Dave Huston
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  • Sacramento, CA
  • United States
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Latest Activity

Dave Huston replied to Alan Caldwell's discussion alternatives to champion juicer
"Thanks Ben that's good to know!!  I'll be curious to hear how long it eventually takes you with a much larger batch of nibs and whether it scales linearly.  For instance, would 15 kilos take you 50 minutes?  And then of…"
Feb 24
Dave Huston liked Clay Gordon's video
Feb 11
Dave Huston replied to Alan Caldwell's discussion alternatives to champion juicer
"Ben, Have you managed to try out the Robot Coupe VCM on your nibs yet?  If so, how did it go? Dave"
Jan 26
Dave Huston replied to Renee Shuman's discussion Cellophane Packaging Suggestions? in the group Startup Central
"Hey Renee, What ever came about from your tests on the bags?  Also, do you have any info on good box companies you could tell me?"
Nov 27, 2013
Dave Huston replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Thanks!  Every little bit of info helps.  Yeah...I've decided that I need to bump up my refining/conching time to at least 48 hours.  I'm using a Santha Spectra 11.  Basically, I'm going to run with my original…"
Nov 26, 2013
Journey Shannon replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"I use the Cocoa Town Melegeur machine to make my chocolat. I'm making 8-9 #. Base ingredients are ground nibs, cocoa butter and sugar. My conching time started at 12 then 24, 36 and now 72 hours. I get a smooth, consistent product every time.…"
Nov 26, 2013
Thomas Forbes replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"La Chorena Chocolate, and we have a facebook page.  email your address and a send you a few.  tmforbes@yahoo.com"
Nov 20, 2013
Dave Huston replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Oh BTW, what's your business name and are you currently selling any of your Conacado bars?  I'd be up for buying and trying some! "
Nov 20, 2013
Dave Huston replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"That's good to know.  I may try another aging test in the near future now.  Maybe something like a) fresh tempered, b) 1 week, c) 3 weeks, d) 4 weeks, e) 6 weeks, and f) 8 weeks.  And then let them all sit together for a couple…"
Nov 20, 2013
Thomas Forbes replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Yes, quit my day job and doing chocolate full-time.  I have not done any organized saving of conched chocolate and bar chocolate over different periods of time.  I will be doing some grinding and molding this week and will set aside some…"
Nov 20, 2013
Dave Huston replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Agreed about the Conacado!!  Great taste!!  I purchased some from John at Chocolate Alchemy.  That's actually my favorite chocolate that I've made over the last year.  I plan to buy more in the near future.  Unlike…"
Nov 19, 2013
Thomas Forbes replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"I have had issues with astringency with previous Dominican liquors.  I recently purchased 1500 lbs.+ from Conacado and it has a very nice taste.  After I conch-grind, I am now letting the chocolate sit for at least 30 days before I temper…"
Nov 19, 2013
Dave Huston replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Thanks for the response Thomas!  Yeah, after awhile I started using hours per pound as an initial idea for my refining time per batch.  I recognize that each origin is very different (for instance, more cocoa butter in beans grown further…"
Nov 19, 2013
Thomas Forbes replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"I have been working 4-8 lbs. batches and never really thought of hours per pound.  I generally do around a 24-30 hour conch-grind and have gone as far as 48.  Jacques Torres once told me the chocolate turns as it get closer to 3 days and a…"
Nov 19, 2013
Dave Huston added a discussion to the group Home Brew Chocolate
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Scaling Up Refining Times Based on Weight?

Hey All,I'm wondering if, while using the same machine, folks increase their refining times linearly proportional to increased chocolate batch sizes.  I use a Santha Spectra 11 melanguer.  For the last year, I've been making 2-5 lb batches of chocolate and have observed that my best chocolates from a taste and texture standpoint have been in the Santha for about 5-6 hours per pound of chocolate.  I recently refined my first 9 lb batch of chocolate for 41 hours, which is about 4.5 hours per…See More
Nov 19, 2013
Dave Huston replied to Dave Huston's discussion For Sale: A Few Polycarbonate Molds in the group Classifieds - For Sale or Wanted
"Hey James, All of these molds are still available.  Are there any in particular that you're interested in?  Shipping to Chicago wouldn't be a problem.  Depending on how many molds you want, the cheapest rate that I know of…"
Nov 1, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Eating a Bonnat Puerto Cabella bar as a Christmas present was my first introduction to "higher-end" chocolate. Wow!! I'd sooo much rather pay $10 for a bar of choco that'll last me a week and I can savor than the cheaper stuff.

Of course, now I'm making my own chocolate, which is pretty damn fun!!
My favorite chocolate is:
Dark without inclusions. Simple and elegant.

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At 1:08pm on October 21, 2013, ChocoFiles said…

Hi Dave, do you sell the chocolate that you make or is it just for your personal use?

Also, what is your favorite cacao origin?

 
 
 

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