The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

David Senk
  • San Ramon, CA
  • United States
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David Senk's Friends

  • Landen Zernickow
  • Piper Niemann
  • Galen Berkowitz
  • lagusta yearwood
  • Howard & Hanna Frederick
  • Virgilio Rubini
  • Jean-Marie Auboine
  • Joseph Meza
  • Thomas Forbes
  • Liz Kennard Butcher
  • Jim Greenberg
  • Adam Kavalier
  • Ben Rasmussen
  • Bertil Åkesson
  • Brad Churchill

David Senk's Discussions

Texture Issues

Started this discussion. Last reply by David Senk Mar 18. 6 Replies

Following is a recent post from our "Shared Journey" discussion in the Start-up Central Group:Still struggling with the texture of our chocolate. It's better since we started using the micrometer to…Continue

 

David Senk's Page

Latest Activity

David Senk and Landen Zernickow are now friends
yesterday
Landen Zernickow replied to David Senk's discussion Shared Journey in the group Startup Central
"David, This has been amazing to read through. I have loved following your journey! My husband and I would like to start our own "second life time" chocolate company some day as well, maybe sooner than we have grandkids, even (we recently…"
yesterday
David Senk left a comment for Piper Niemann
"Hi Piper, Thanks for your message. What can you tell me about the beans -- degree of fermantation (you mentioned they are considered raw, which makes me think they may be lightly fermented), flavor profile, etc.? I'd be interested in getting a…"
Wednesday
David Senk replied to Jack Meyer's discussion Problem with first batch and need advice. in the group Startup Central
"Good call - that really is a lot easier if seed is all you're after..."
Tuesday
David Senk and Piper Niemann are now friends
Tuesday
Piper Niemann left a comment for David Senk
"Hey David, I have enjoyed reading your story. I source Fine Matina Costa Rican Cacao, and would enjoy a chat with you about that. "
Tuesday
David Senk replied to Jack Meyer's discussion Problem with first batch and need advice. in the group Startup Central
"First some background and a little on what we're trying to accompish... The cocoa butter in chocolate 'crystallizes' when it cools. The problem is, that it can crystallize in many different forms (at least six). The type you want is…"
Tuesday
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"Very good point and an important distinction that I will, indeed, incorporate into my messaging and thinking! Thanks, Clay!!!"
Tuesday
David Senk replied to Jack Meyer's discussion Problem with first batch and need advice. in the group Startup Central
"Without seed you're going to have a really tough time getting anything to temper with these machines -- the machine will tell you when to add and remove the seed. Without that you won't get the beta crystals (or at least not enough of them…"
Tuesday
Clay Gordon replied to David Senk's discussion Shared Journey in the group Startup Central
"David: I don't remember if we've had this conversation, but I am not a fan of the phrase "bean-to-bar" because it unnecessarily narrows the scope of your business activities. There are so many more opportunities out there for…"
Monday
David Senk replied to Jack Meyer's discussion Problem with first batch and need advice. in the group Startup Central
"When you tempered, did you use seed chocolate?"
Monday
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"Thanks, Gap -- well said!"
Monday
Gap replied to David Senk's discussion Shared Journey in the group Startup Central
"A business is about making money by supplying what customers want - otherwise it's a hobby (paying to do what you enjoy). If you get to do something along the way that you enjoy while running your business, then all the better. Sounds like…"
Monday
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"It's kind of funny how things go sometimes. Our 'official' plan was (and still is) to make craft bean-to-bar dark chocolate -- but that may not be our first sale. Or even our second or third or fourth! So far we've been asked to…"
Monday
Joseph Meza and David Senk are now friends
Aug 2
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"Wow - where'd the time go? It's been a while (too long) since we last posted. It hasn't been for a lack of interesting things to share -- just a lack of time to do so. All of our permits are now in place -- last week we received our…"
Jul 27

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Truffle making class at Xocolate in Berkeley.
My favorite chocolate is:
Dark with Chinese five spice

Comment Wall (3 comments)

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At 3:07pm on August 19, 2014, Piper Niemann said…

Hey David, I have enjoyed reading your story. I source Fine Matina Costa Rican Cacao, and would enjoy a chat with you about that. 

At 8:14pm on November 12, 2013, Dennis Kearney said…

Hello David-yes, the cutter is still available.  Let me know if you have questions.

Cheers-

Dennis

At 9:21pm on August 17, 2013, Howard & Hanna Frederick said…

Hi David:  Which part of California?  We used too live there (Palm Springs, LA, and SF).  We're now in Australia.  I have a hard time getting the Samoan beans that I want.  What vintage and variety of bean do you have?  We're thinking of striking up a relationship with Ecuadorian cocoa producers.  What do you think?  On another topic, are you familiar with cropster.org  They have some amazing software for cocoa production.  Regards, Howard www.mamorchocolates.com

 
 
 

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