The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

David Menkes
  • Male
  • Los Angeles, CA
  • United States
Share on Facebook
Share Twitter

David Menkes's Friends

  • Landen Zernickow
  • Piper Niemann
  • Erik Landis
  • Brittany
  • Cortland Manik
  • Simeon Koffi
  • Alufoil Products Pvt Ltd.
  • Harald
  • It's Chocolate
  • Adrian Vermette
  • Thomas Forbes
  • Ben Rasmussen
  • cheebs
  • ChocoFiles
  • Clay Gordon

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 commented on Clay Gordon's group Startup Central
"Hey Dave, So all cacao (should) have some amount of moisture in them - usually 5-7%. What you want to do is figure out exactly what your moisture content is if your beans, and how much of that moisture you're roasting out. So take 100g of…"
2 hours ago
David Menkes commented on Clay Gordon's group Startup Central
"Reducing moisture in the beans themselves before grinding also helps. I like to do a burn test on every batch of beans we get so that we know the moisture content. If the beans are around 6% moisture and the roasted weight is only 4% less than…"
yesterday
David Menkes replied to Jason Walter's discussion Adjusting the process for flavors in the group The Science of Chocolate
"Couple possibilities: * Beans are underfermented (can give a metallic finish) * Could be over or under roasted * Could have stone residue in your new grinder (try running another batch through with the same roast)"
Saturday
David Menkes replied to Jason Walter's discussion Adjusting the process for flavors in the group The Science of Chocolate
"And what kind of roast did you do?"
Nov 21
David Menkes replied to Jason Walter's discussion Adjusting the process for flavors in the group The Science of Chocolate
"What beans did you use?"
Nov 21
David Menkes replied to Christian Tyler's discussion Micrometers - Measuring particles in the group The Science of Chocolate
"I use this one: http://amzn.com/B0087TMUQ8 And love it. Just be careful not to overtighten it. "
Oct 31
David Menkes replied to Eric Conceicao's discussion Small Scale Chocolate - Equipment Needed in the group Home Brew Chocolate
"How are you planning on tempering?"
Oct 1
David Menkes replied to Jack Meyer's discussion Any advice on packaging bars to send in the mail,ups etc. in the group Startup Central
"I'm assuming you're in the US? USPS Medium Flat Rate boxes are $12.35 and you can line bubble foil around the inside, an ice pack, and wrap your bars in plastic (I've received boxes where the ice pack burst and gel got everywhere).…"
Sep 30
Cortland Manik and David Menkes are now friends
Sep 26
David Menkes replied to Cortland Manik's discussion 10kg bags of cacao beans shipped directly from fazenda ipiranga in bahia in the group Startup Central
"1kg and I would order at least 30kg if I liked it."
Sep 26
David Menkes replied to Cortland Manik's discussion 10kg bags of cacao beans shipped directly from fazenda ipiranga in bahia in the group Startup Central
"I would be interested..."
Sep 26
David Menkes updated their profile
Sep 13
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
Thumbnail

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

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/

Comment Wall

You need to be a member of The Chocolate Life to add comments!

Join The Chocolate Life

  • No comments yet!
 
 
 

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc

Badge

Loading…

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service