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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 yesterday. 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 on Friday. 4 Replies

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

Tags: grinding

 

David Menkes's Page

Latest Activity

Brittany and David Menkes are now friends
yesterday
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,…"
yesterday
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?"
yesterday
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…"
yesterday
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!"
yesterday
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…"
yesterday
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…"
Tuesday
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"
Tuesday
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."
Sunday
David Menkes replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Right now it's literally just 70% roasted nibs and granulated sugar, added after 24 hours of grinding. Can you do a cut test on dried beans?"
Saturday
Sebastian replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Can you cut 50 of your beans in half and count how many are purplish tinted in color inside?  Can you post your formula you're using, and are you using lecithin?   If your recipe is simply 70% beans and 30% sugar, i'm…"
Saturday
David Menkes replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"Thanks Adrian!"
Friday
David Menkes replied to David Menkes's discussion Smallest amount of nibs that can be used in a wet grinder?
"Great thanks!"
Friday
David Menkes and Adrian Vermette are now friends
Friday
Adrian Vermette replied to David Menkes's discussion Smallest amount of nibs that can be used in a wet grinder?
"I also use this to make small batches, but I haven't required the use of a hairdryer/additional heat. I use about 350g and add enough sugar to make 70% or so."
Friday
Adrian Vermette replied to David Menkes's discussion Bean to bar viscosity after adding sugar
"I would suggest The Science of Chocolate by Stephen T Beckett. It has a lot of useful information at a decent price.  It is my understanding that the longer you grind, the more fat is released from cocoa particles, which will reduce…"
Friday

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!

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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