The Chocolate Life

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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

Clay Gordon replied to David Senk's discussion Shared Journey in the group Startup Central
"Jonathan - By all means, please start your own thread share and share your own journey. We'd all like to learn from your experiences and we may be able to help! :: Clay"
Apr 8
Jonathan Wilhelm replied to David Senk's discussion Shared Journey in the group Startup Central
"Wow, Thanks for this and all the comments are great. We will be going through a similar process. Perhaps I will document our journey in the same way and share. If nothing else it would be a good blog for the site until we get rolling."
Apr 8
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"We went down to city hall Thursday and Friday of last week to get the ball rolling on our permits. First up was the occupancy permit application (not to be confused with the permit itself), followed by the business licence application. Before we can…"
Apr 6
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"Hi Jennifer, I sent you an e-mail -- looking forward to sending you bars! Best, David"
Apr 4
Jennifer replied to David Senk's discussion Shared Journey in the group Startup Central
"Hi David and Leslie, I have really enjoyed your posts.  It has been very enlightening for me as I begin my chocolate journey (not b2b for me).  I would be interested in providing feedback on your chocolate.  Please email me at…"
Apr 2
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"We set up a couple more tables this week that next week will be home to our melangeur, temperer and granite slab (for tabling). We put the finishing touches on our winnower, did a burn-in on the oven, ordered a poly-top table that we're going…"
Mar 23
David Senk replied to David Senk's discussion Texture Issues
"Thanks for the suggestions, Tom. Let me give that a try on my next test batch. Agreed on the powdered sugar not being a good choice -- the added starch alone is a show-stopper. Best wishes on your broken collar bone -- wishing you a speedy…"
Mar 18
Tom replied to David Senk's discussion Texture Issues
"Here is what I have found using the Spectra 10. Refine your cocoa liquor first down to desired size, this is quick as nibs are soft in comparison to sugar. Then add your other ingredients, I find this produces a better chocolate texture. Using this…"
Mar 18
David Senk replied to David Senk's discussion Texture Issues
"Hi Sebastian, I'm afraid I've been guilty of measuring my chocolate with the same delicate touch I've used for years to measure steel pin gauges -- time to un-learn / re-learn. I wasn't aware that you could get a micrometer with…"
Mar 18
David Senk replied to David Senk's discussion Texture Issues
"Thanks, Brad -- I like simple solutions! Good point on the Santha. I've enjoyed the challenge of learning to make chocolate from what I could reasonably cobble together, but along with doing it that way comes learning the hard (and sometimes…"
Mar 18
Sebastian replied to David Senk's discussion Texture Issues
"Dave - a micrometer can be a very precise tool, but you have to know how to use it, and have to have one that is accurate enough.  I can make any micrometer read 8um if i turn it hard enough (it'll crush whatever's in there) - adding…"
Mar 17
Brad Churchill replied to David Senk's discussion Texture Issues
"Simple solution:  put more pressure on the wheels and conche longer.   Remember:  The Santha was never designed to make chocolate.  You may need to leave it in the machine a lot longer than you would expect.  48-72 hours is…"
Mar 17
David Senk posted a discussion

Texture Issues

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 make sure the max particle size is sub-25 microns, but still "powdery" (not actually gritty, but definitely not smooth like it should be). Seeking the wisdom of the crowd and those who have gone before. We're doing our conching/refining in a Santha 11, if that helps. We're running some tests on…See More
Mar 17
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"Will do -- thanks, Clay."
Mar 17
Clay Gordon replied to David Senk's discussion Shared Journey in the group Startup Central
"David - You should probably promote this last question to a separate question in the main discussion forum. More people will see it there, and it's a question that several other people I know would like answered."
Mar 16
David Senk replied to David Senk's discussion Shared Journey in the group Startup Central
"Still struggling with the texture of our chocolate. It's better since we started using the micrometer to make sure the max particle size is sub-25 microns, but still "powdery" (not actually gritty, but definitely not smooth like it…"
Mar 13

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 (2 comments)

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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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