The Chocolate Life

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Mike
  • Male
  • Santa Barbara, CA
  • United States
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Mike's Discussions

roll refining

Started this discussion. Last reply by Mike Jul 13. 10 Replies

Hello,  can someone tell me if it is required to pre refine nibs and sugar prior to running through a three roll refiner (e.g., one with 6 x 12 rolls)?  If so, what is the desired particle size for…Continue

Where to find chocolate bar boxes

Started May 28 0 Replies

I've been recently searching for an affordable source for chocolate bar boxes.  I have received a few quotes and the pricing seems really high (almost a dollar per box when buying 1000 pieces without…Continue

Conche question

Started this discussion. Last reply by Mike May 13. 2 Replies

Can anyone tell me the gap size between the blades and wall of a Frisse or Thouet type conche?ThanksContinue

Pre Grinders and particle size

Started this discussion. Last reply by Sebastian Mar 20. 12 Replies

Hi All,I'm considering adding a pre-grinder to my set up (probably a nut butter type), but I'm wondering if any one out there already using one can tell me what particle size you get after a single…Continue

 

Mike's Page

Latest Activity

Mike replied to Krista's discussion Salesperson
"A good way to decide is to figure out A) if sales for you is their only gig, and B) if so, what would be a decent monthly "salary" to make it worth it for them.  From there, figure out what % of your sales gets them to that…"
Jul 16
Mike replied to Mike's discussion roll refining
"If I had a set up to make a 75% chocolate that allowed me to roll refine a ~50:50 mixture of coarse liquor and sugar, then had a separate machine to refine the rest of the nibs to their final particle size, rheologically speaking, would it be worth…"
Jul 13
Sebastian replied to Mike's discussion roll refining
"Yes."
Jul 10
Mike replied to Mike's discussion roll refining
"Will the cocoa butter still be squeezed out if the paste (or the rollers) is at a lower temperature?  My goal with a three roll mill is to control particle size (and stay within my budget), and refining on anything else would either lessen that…"
Jul 10
Sebastian replied to Mike's discussion roll refining
"best case scenario is to mill your liquor fine enough separately that it doesn't need to go through the refiner, other than to act as a lubricant for your sugars. you can certainly send coarse liquor + sugar through at 75% (making it 35%+ fat)…"
Jul 8
Mike replied to Mike's discussion roll refining
"I don't have any plans for a 100% bar, but I wanted to use that as an extreme example.  I typically do 75% bars, but it sounds like even at that fat % it would be a big mess.  I know other companies are making 70--75% bars using a 3…"
Jul 8
Sebastian replied to Mike's discussion roll refining
"you want to feed 100% liquor through a roller mill to reduce the particle size?  if that's your question, it'd work, but it'll be terribly messy.  what you'll find is that, because your liquor is high in fat - the rolls…"
Jul 7
Mike replied to Mike's discussion roll refining
"With the fat content you mention, would it be impossible to refine a 100% (liquor only) chocolate on a 3 roll refiner, or would I just need to decrease the temperature of the paste being fed in to keep viscosity higher? "
Jul 7
Sebastian replied to Mike's discussion roll refining
"to mix the liquor and sugar?  the hobart will do a great job.  be careful to manage your fat levels (you'll want to refine at about 20-23% fat (ish) or else it'll be too 'sloppy' and not refine well).  consider…"
Jul 6
Mike replied to Mike's discussion roll refining
"Thanks for the feedback.  I will eventually have a mill to produce liquor, so then I'd just need a big mixer to combine it with sugar.  Would a large Hobart type stand mixer do the job (~50 lbs at a time) or would I just burn it…"
Jul 6
Sebastian replied to Mike's discussion roll refining
"Is it required?  No.  However,  most set ups that have a refiner configuration do it opposite of what you suggest - i.e., there is a benefit to running it first through your pre refiner ( the one with 3 rollers), and then running it…"
Jul 6
Mike posted a discussion

roll refining

Hello,  can someone tell me if it is required to pre refine nibs and sugar prior to running through a three roll refiner (e.g., one with 6 x 12 rolls)?  If so, what is the desired particle size for the paste prior to feeding the refiner?I realize there are likely many different models with differing capabilities, so I just want to know what is most common for small-ish roll refiners, assuming I'd like my final particle size to be in the neighborhood of 25 microns.I'm considering switching, and…See More
Jul 5
Mike posted a discussion

Where to find chocolate bar boxes

I've been recently searching for an affordable source for chocolate bar boxes.  I have received a few quotes and the pricing seems really high (almost a dollar per box when buying 1000 pieces without any printing).  The box style i'm looking for is like what Patric used to use, or like Ritual Chocolate style boxes.  I've gone through the discussions here and called a few of the companies suggested, but most only do truffle style boxes. Any suggestions would be appreciated.See More
May 28
Mike replied to Stephane Laviolette's discussion Looking for custom printed bar wrapping, example provided
"These guys could probably do it for you: www.flairpackaging.com If it needs to be a custom job, then be prepared to spend a few thousand dollars, at least. good luck!"
May 26
Mike replied to Ash Maki's discussion Superheated steam roasters
"Also, if you can find it, Moffat makes (or used to) cookie racks for their ovens that allow 8 full sized sheet pans.  Or you can just add some simple brackets to achieve the same thing.  I did it for mine and the temp distribution…"
May 13
Mike replied to Mike's discussion Conche question
"Ouch!  I wish I could say I didn't know what that was like, but my  thumb and cracker had a not so friendly encounter of the same type. Thanks for the feedback, I assumed it was variable, but I am amazed at how many websites talk…"
May 13

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
making it for the first time from scratch
My favorite chocolate is:
still looking for it

Comment Wall (1 comment)

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At 5:28am on December 17, 2011, Ruth Atkinson Kendrick said…

Hi Mike.  Sorry this is late--'tis the season.  ruth (at) sweetchocolot (dot) com.

 
 
 

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