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Melanger experimentation


tikidoc
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On 2/11/2021 at 12:18 PM, EsaK said:

 

Not sure if there's a baseline per se, but I think somewhere around 40% seems to be fine. Can go higher for really punchy flavours, and lower for more subtle ones. Haven't tried banana, but could imagine it being a tough one to bring out the flavour? Interested to hear if you have issues with the powder getting stuck (guessing that was the issue with corn?). 

 

Thanks! Actually, the issue with the corn was it took a lot of cocoa butter to get it firm enough to work with. It was softer than a gianduja initiallý, using the typical ratios.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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  • 2 months later...

For those who've played around with it, any consensus on the best type of non-dairy milk powder for making dairy-free milk and white chocolate? I'm trying to stay away from the coconut flavor that comes with coconut milk powder. The plan right now is to get a bag each of soy and rice milk powder and see which I prefer, just interested in thoughts and other options from those who've already done it.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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  • 1 month later...

Hello All!

I'm looking to purchase a chocolate melanger, and many people on this thread seem to highly recommend the Premier Chocolate Refiner. Is this where the majority of you purchased your melanger? I live in the US, and the website says it's currently out-of-stock. Any suggestions as to where I could purchase this model? Any recommendations on other models that are as good as the Premier Chocolate Refiner? Any thoughts on this different Premier model? Thanks!

Edited by no10 (log)
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1 hour ago, no10 said:

Hello All!

I'm looking to purchase a chocolate melanger, and many people on this thread seem to highly recommend the Premier Chocolate Refiner. Is this where the majority of you purchased your melanger? I live in the US, and the website says it's currently out-of-stock. Any suggestions as to where I could purchase this model? Any recommendations on other models that are as good as the Premier Chocolate Refiner? Any thoughts on this different Premier model? Thanks!

I'm not seeing it out of stock on melangers.com which is the manufacturer's website - here. The tilting model is easier to dump out and you can put the small drum on it as well for small batches.

Edited by Kerry Beal (log)
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On 5/13/2021 at 2:52 PM, Tri2Cook said:

For those who've played around with it, any consensus on the best type of non-dairy milk powder for making dairy-free milk and white chocolate? I'm trying to stay away from the coconut flavor that comes with coconut milk powder. The plan right now is to get a bag each of soy and rice milk powder and see which I prefer, just interested in thoughts and other options from those who've already done it.

suggestions recently - tiger nut milk and cashew milk. 

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Thanks, @Kerry Beal. I was looking at the 8-pound capacity melanger (non tilt) here on the manufacturer's website, which is currently out-of-stock (USA). Thanks for your input regarding the tilting model.

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1 hour ago, no10 said:

Thanks, @Kerry Beal. I was looking at the 8-pound capacity melanger (non tilt) here on the manufacturer's website, which is currently out-of-stock (USA). Thanks for your input regarding the tilting model.

 

I have the tilting model.  The one you linked seems to have been replaced with a new design.

 

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On 7/10/2021 at 8:46 PM, Kerry Beal said:

suggestions recently - tiger nut milk and cashew milk. 

 

Gonna have to look into that... I didn't even know those were available in powder form. Thanks!

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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42 minutes ago, Tri2Cook said:

 

Gonna have to look into that... I didn't even know those were available in powder form. Thanks!

You might have to make your own powder I suspect

 

 

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On 7/11/2021 at 4:46 AM, Kerry Beal said:

suggestions recently - tiger nut milk and cashew milk. 

How does powdered cashew milk differ from just using cashews? 🤔 Drying cashew milk gets you just the nuts plus some gums etc? Or am I missing something?

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2 hours ago, Kerry Beal said:

You might have to make your own powder I suspect

 

 

 

I was afraid you were gonna say that. Back to soy, rice and coconut we go. 😁

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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40 minutes ago, Tri2Cook said:

 

I was afraid you were gonna say that. Back to soy, rice and coconut we go. 😁

But I think it's just unroasted cashews ground then put in the melanger,

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