The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

David Senk
  • San Ramon, CA
  • United States
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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

Ariane Sunder liked David Senk's profile
Monday
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"That's a work in progress for me, too -- I'm not very good yet at gauging what my finished chocolate will taste like based on what the warm chocolate tastes like (I almost always like it when it's warm!). I still do better when I…"
Dec 3
Thomas Forbes replied to David Senk's discussion Shared Journey in the group Startup Central
"The premiers seem to be a bit more rugged where it was hard to keep the rollers moving on the bigger two machines after around 36 hours and after adding sugar.   I have gone from a 24 hour, to a 48 hour and am now moving more toward the 72…"
Dec 2
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"When we weren't heating them we were dropping down to just above 100F, especially after we removed the springs. We seem to be getting our best results when we keep them around 130-140 for most of the cycle. We'll take them up to 150+ for…"
Dec 2
Thomas Forbes replied to David Senk's discussion Shared Journey in the group Startup Central
"Wondered if you could recommend a refining-conching temperature and when it would be applied.  I was using the 10 lb. CocoaTown and Spectra 11 and was around 135-140 F during the grind.  Have switched to the 5-6 lb Premier and it will be…"
Dec 1
Clay Gordon replied to David Senk's discussion Shared Journey in the group Startup Central
"Taking a leaf from the world of DIY home-brew keggerators, you can add a wooden collar to the top of a chest freezer. In the collars, at each end, make an opening that can hold a link-belt conveyor - and your molds - instead of drilling holes for…"
Dec 1
Ben Rasmussen replied to David Senk's discussion Shared Journey in the group Startup Central
"I think it's a great idea. We could start a thread in the DIY forum as a central discussion area."
Dec 1
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"Hi Ben, The only reason we're going for the chest freezer instead is that it is faster and easier. We aren't space constrained at this point (we have a bit over 1800 square feet to work with), but we are extremely time constrained. Longer…"
Dec 1
Ben Rasmussen replied to David Senk's discussion Shared Journey in the group Startup Central
"I meant to add that I think the idea of the box with the rails and pushing the molds through is a good one. Something like that, with an a/c unit mounted underneath the center is on my list of projects. "
Dec 1
Ben Rasmussen replied to David Senk's discussion Shared Journey in the group Startup Central
"Thanks David.  So the molds won't ever actually enter the freezer itself? They'll just slide along the rails inside the box on top, right? What were the factors that caused you to decide on the freezer instead of an air conditioner or…"
Dec 1
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"Hi Ben, We bought a six for long chest freezer, and we're planning on opening the lid (we were going to take it off or raise it, but now I think we're going to just leave it in place) and build a simple raised box/lid that will sit on top…"
Dec 1
Ben Rasmussen replied to David Senk's discussion Shared Journey in the group Startup Central
"How are you planning to do the chest freezer cooling cabinet? This is something I've often thought about, but have never figured out how to best load and unload the chocolate molds into/out of it."
Dec 1
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"We’re really glad that we planned for a slow ramp – it seems like every week we’re learning something new that we wished we already knew. Lately it’s been a blessing in disguise called  the “Making Chocolate in the…"
Dec 1
Kim Adams liked David Senk's discussion Shared Journey
Nov 6
David Senk and Karine Guillemette are now friends
Nov 1
David Senk replied to Rick Doucette's discussion Hilliards Cooling Cabinet $1,000. Will ship. in the group Classifieds - For Sale or Wanted
"Hi Rick, I may be interested -- can you give ma a ballpark idea of the shipping to San Jose, CA? You can reach me privately at davidwork1@aol.com. Best,David"
Oct 20

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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