The Chocolate Life

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Dave Huston
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  • Sacramento, CA
  • United States
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Latest Activity

Andy Koller replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Hi Dave, thanks for your input. That might help me once I will start with infused and flavored chocolate.To me it pretty sounds like it makes sense. Thanks & Best, Andy"
Jul 23
Dave Huston replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Hey Andy, I've been infusing peppers into melted cocoa butter overnight.  I then strain out the peppers and the cocoa butter has the flavor and heat/spice of the peppers. Independent of that process, I make my chocolate (beans and sugar…"
Jul 23
Andy Koller replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Hi Dave, i forgot to ask you one thing: When do you add your flavors into the chocolate? I mean at what stage?Also do you add it in form of very fine grained substance or in which form are the flavours added? That would interest me, as I only have…"
Jul 23
Dave Huston replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Shoot!  I forgot to reply Andy.  Sorry. My flavor-infused chocolate turned out fairly well.  I infused some fatali peppers from my garden into some cocoa butter and made some very spicy chocolate bars out then.  They left some…"
Jul 11
Andy Koller replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Hi Dave,I also do mostly dark chocolate with around 70% of cocoa mass, only sugar added.I started to experiment a bit with vanilla and will start to experiment with cocoa butter (without flavour, just for the smoothness of the chocolate). I…"
Jul 8
Dave Huston replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"I agree with you Andy.  I only use my time per weight metric for refining, but not for conching so much.  Other chocolate makers have suggested to me in the past that they prefer to conche for a minimum of 48 hours.  That's what…"
Jul 8
Andy Koller replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Hi dave, I just made another test this weekend. Well i basically use this parameters as an indication. In the end I go by tasting after all. Also I have to say i believe using weight for calculating time only works for refinining particel size not…"
Jul 7
Dave Huston replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Hey Andy, I've basically decided for my tastes and specifically my Santha Spectra 11 cranked down fairly tight on the tensioner knob to go with 6.5 hours per lb regardless of how much is in there.  However, if say I'm only refining 2…"
Jul 6
Andy Koller replied to Dave Huston's discussion Scaling Up Refining Times Based on Weight? in the group Home Brew Chocolate
"Hi Dave,just found this interesting topic of yours! From a logical point of view there must to be such a thing as "refining time base on weight". But I really surprised i hear almost nobody talking about this. Most I hear about fix time…"
Jul 5
Dave Huston replied to Dave Huston's discussion Infusing Cocoa Butter w/ Fresh Hot Peppers? in the group Home Brew Chocolate
"Thanks John.  What have you done to "impeccably clean" your produce?  Vinegar and water bath?  A quick blanch? Just lots of scrubbing with water?  Also, where have you obtained pure oils from?"
Jul 1
John Marshall replied to Dave Huston's discussion Infusing Cocoa Butter w/ Fresh Hot Peppers? in the group Home Brew Chocolate
"Yes, I have done it with chilli, and other produce too!  I typically find that infusion works at a warm temperature, so the produce has to be impeccably clean.  But you will get the flavour.  Also, consider the fact that it won't…"
Jun 30
Dave Huston added a discussion to the group Home Brew Chocolate
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Infusing Cocoa Butter w/ Fresh Hot Peppers?

Has anybody ever tried this?  I've read that peppers infused in oils, like olive oil, could lead to the growth of botulism in the oil.  I was thinking of infusing some fresh peppers from our garden in melted cocoa butter and then using some of the cocoa butter in a batch of dark chocolate.I was curious if folks have tried this with cocoa butter.  Or, is it just too dangerous?Cheers,DaveSee More
Jun 30
Dave Huston joined Clay Gordon's group
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DIY

The purpose of this group is to provide a place for ChocolateLife members to share their efforts in creating machines and gadgets - from winnowers to melters and more.See More
May 30
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

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.

Comment Wall (1 comment)

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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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