Chocolate blogger turned chocolate maker - started in 2014 and have fallen down the rabbithole of cacao.
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@david-menkes
• 8 years ago
• comments: 0
Posted a response to
"Weirdest Mold Release Issue"
"Couple followup questions - are you warming the molds? Are you measuring the temperature of them? Are you chilling them after adding chocolate into..."
@david-menkes
• 8 years ago
• comments: 0
Posted a response to
"selling chocolate in the summer (in the correct Forum - I hope)"
"Hey John,
You can get bags like these:
http://www.4imprint.com/search/thermal/product/106542/Therm-O-Tote-Insulated-Grocery-Bag
Maybe you could do..."
@david-menkes
• 8 years ago
• comments: 0
Posted a response to
"Guatemalan Cacao?"
"Well we're going to start bringing in containers - we can produce 110MT per year."
@david-menkes
• 8 years ago
• comments: 0
Posted a response to
"Guatemalan Cacao?"
"We have Guatemala beans for sale on our site onlinecacao.com
We will also have new beans from our own farm in Rio Dulce coming soon!"
@david-menkes
• 8 years ago
• comments: 0
Posted a response to
"Wrapping Chocolate Bars... We've been doing it wrong???"
"It's because most tablet molds have a pyramid slope from wide to narrow (narrow being the front). If you wrap this way you'll have to invert the..."
@david-menkes
• 8 years ago
• comments: 0
Posted a response to
"Sugar or fat bloom or not tempered?"
"What is the temperature of the room? What cooling temp and for how long? Only time we really ran into that issue was when the molds were too warm...."
@david-menkes
• 8 years ago
• comments: 0
Posted a response to
"Help with flavored oils"
"Dunno if you've figured out since you posted but vanilla extract tends to have alcohol and won't work in chocolate - in fact, the more you add, the..."
@david-menkes
• 8 years ago
• comments: 0
Posted a response to
"Rapadura sugar? Unrefined, evaporated cane juice?"
"@jack-meyer Thanks, I ordered a sample to evaulate.
@sebastian - very interesting! Where in your experience have you found the most interesting..."
