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David Menkes
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  • Los Angeles, CA
  • United States
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David Menkes's Discussions

Bean to bar viscosity after adding sugar

Started this discussion. Last reply by Sebastian Apr 16. 18 Replies

I'm experimenting with some conacado Dominican Republic at home, and after grinding for 24 hours I had super low viscosity (almost like water) with a super-small micron size. After adding sugar (30%…Continue

Smallest amount of nibs that can be used in a wet grinder?

Started this discussion. Last reply by David Menkes Apr 11. 4 Replies

I'm just starting out and own a Premier Wonder Grinder like this:…Continue

Tags: grinding

 

David Menkes's Page

Latest Activity

David Menkes updated their profile
Sep 13
Piper Niemann and David Menkes are now friends
Aug 19
David Menkes replied to Jack Meyer's discussion Problem with first batch and need advice. in the group Startup Central
"What temperatures did you set the tempering machine to? Assuming you didn't seed with tempered chocolate, you should be heating to 114F, cooling down to 81F, then warming back up to 89F before pouring into molds. Also, it helps if your molds…"
Aug 18
David Menkes replied to It's Chocolate's discussion Carolina Cacao - soon closing. in the group Classifieds - For Sale or Wanted
"Do you have any beans left that you can sell?"
Aug 4
David Menkes joined Clay Gordon's group
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Classifieds - For Sale or Wanted

This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members. B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More
Aug 4
David Menkes replied to Landen Zernickow's discussion Sourcing cacao beans in the group Startup Central
"You only want to source from one farm? What quantity are you thinking about? Are you planning on getting a shipping container? Which countries are you considering?"
Jul 30
David Menkes and Simeon Koffi are now friends
Jul 2
David Menkes and ChocoFiles are now friends
May 14
Sebastian replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"it tells you a great deal, actually, but the most relevant bit for this discussion is that those beans haven't been particularly well fermented, and their fat will be low. In addition to being more bitter and less chocolate flavor wise,…"
Apr 16
David Menkes replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Very interesting. So adding cocoa butter will keep viscosity down. How can you tell if you're grinding excessively?"
Apr 15
Terry Wakefield replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Depending on what kind of grinder you are using, excessive grinding will exponentially increase the aggregate surface area of the particles in the chocolate.  When this happens, there can be insufficient cocoa butter to fully coat all of the…"
Apr 15
David Menkes replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Wow thank you so much for specific roasting times/temps!"
Apr 15
Rodney Nikkels replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Dear David,  The Conacado beans are normally well fermented but quite acidic. So you would need to roast them adequately and than grind them for the first 12 hours (we roast at 130 degrees C for around 45 minutes, using a ball roast). During…"
Apr 15
Larry replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"I was curious about this as well. I searched "purple cocoa bean quality" and found this useful page. http://www.ccib.gov.tt/node/116  Fully purple bean is a bright purple colour, and may have the cheesy texture of slately beans. Such…"
Apr 15
Chirag Bhatia replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Hi Sebastian, after I read this, i got curious and cut 50 of the beans i have in half. Almost all of them are purple/purpilsh inside. i was wondering what this tells you about the beans"
Apr 15
Sebastian replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"absolutely.  I'll tell you right now however that adding lecithin will fix that problem.  If you've got a philosophical against using lecithin, you're only solution is to add cocoa butter."
Apr 13

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
The first time I had Castronovo's Bolivian bar - WOW.
My favorite chocolate is:
Anything dark! The darker, the earthier, the better!
Business Web Page (URL)
http://www.letterpresschocolate.com

David Menkes's Blog

Wanted to introduce Little Brown Squares, my chocolate blog!

Posted on April 16, 2013 at 11:00pm 0 Comments

I try to regularly post reviews here:

http://littlebrownsquares.com/

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