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Demo: Making Chocolate at Home....From Bean to Bar

Chocolate

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63 replies to this topic

#61 kitchenspecialist

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Posted 06 November 2009 - 10:15 PM

Now we have Inno Melangeurs and CocoaT Grindeurs™ specifically designed for chocolate procesing. The roller stones assembly come as one piece for easy cleaning and to reduce the chocolate liquor waste. Specially designed conical stones enhances the grinding process. Our Grindeurs can easily produce chocolate liquor at 30 micron size.

These are also great for the marzepan, Gianduja and other nut pastes. More details can b found at cocoatown.com.

#62 Kerry Beal

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Posted 07 November 2009 - 05:33 AM

Now we have Inno Melangeurs and CocoaT Grindeurs™ specifically designed for chocolate procesing. The roller stones assembly come as one piece for easy cleaning and to reduce the chocolate liquor waste. Specially designed conical stones enhances the grinding process. Our Grindeurs can easily produce chocolate liquor at 30 micron size.

These are also great for the marzepan, Gianduja and other nut pastes. More details can b found at cocoatown.com.

Alan's original demo shows using the champion juicer to make the chocolate liquor - can I assume that these units just allow you to drop in the roasted nibs? Do you need to grind the sugar fine -- or can it be thrown in as is?

#63 prairiegirl

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Posted 07 November 2009 - 09:57 AM

From my understanding, the juicer is for breaking down the nibs. I have the juicer and have done crude chocolate batches. The juicer uses metal little teeth to chew up whatever you put in the machine. It also heats everything up because of the friction. This may affect the texture of the chocolate if you put sugar into the juicer with the nibs. I have never done so. I do use a vita mix or now the thermamix to blend in sugar. I rarely make chocolate from scratch so this is my experience. Hey, I do plan on getting a melanger for small batch production soon!

#64 Kerry Beal

Kerry Beal
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Posted 07 November 2009 - 10:55 AM

From my understanding, the juicer is for breaking down the nibs. I have the juicer and have done crude chocolate batches. The juicer uses metal little teeth to chew up whatever you put in the machine. It also heats everything up because of the friction. This may affect the texture of the chocolate if you put sugar into the juicer with the nibs. I have never done so. I do use a vita mix or now the thermamix to blend in sugar. I rarely make chocolate from scratch so this is my experience. Hey, I do plan on getting a melanger for small batch production soon!

I think the latest on the Chocolate Alchemy site has you doing without the juicer - I think i heard for these newer grinders that adjustments had been made to the pressure of the rollers on the stone - eliminating that first step. Hope kitchenspecialist can confirm.





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