Currently, I'm a home chocolate maker in the 10 - 12 lbs per month range. Been at this for three plus years. Plan to set up as a Cottage Food Operator in California in the next year starting only with direct (in-person) sales. My focus is single-origin dark chocolate bars using only cocoa beans and sugar.
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FYI. Santha Spectra 11 Motors
I'm just going to put this out...
@Dave Huston 7 years ago - Comments: 1
Home Cooking and Off-Flavors in your Chocolate?
Hey All,Anybody have an idea as to...
@Dave Huston 10 years ago - Comments: 2
Infusing Cocoa Butter w/ Fresh Hot Peppers?
Has anybody ever tried this? I've...
@Dave Huston 9 years ago - Comments: 2
Scaling Up Refining Times Based on Weight?
Hey All,I'm wondering if, while using...
@Dave Huston 10 years ago - Comments: 19
Santha Spectra 11 Motor Replacement Suggestions?
Hey All,Got any suggestions on a...
@Dave Huston 9 years ago - Comments: 8
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@dave-huston
• 7 years ago
• comments: 1
Posted a new Comment on FYI. Santha Spectra 11 Motors:
Posted a new Comment on FYI. Santha Spectra 11 Motors:
"Update: Chocolate Alchemy never deleted the thread I responded to. I checked about two weeks later and found it. Originally, I think I couldn't find it..."
@dave-huston
• 8 years ago
• comments: 0
Posted a response to
"Rapadura sugar? Unrefined, evaporated cane juice?"
"Hey David,
I've tried Rapadura once before. From my recollection, it was much drier than brown sugar and I don't recall having tempering issues..."
@dave-huston
• 8 years ago
• comments: 0
Posted a response to
"Rev Delta baffle sensor repair"
"Something you could try, if you haven't already, is to use some fine sand paper to sand away the dark blotch on the metal connector. That could..."
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10/21/13 01:08:07PM @chocofiles:
Hi Dave, do you sell the chocolate that you make or is it just for your personal use?
Also, what is your favorite cacao origin?