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Post by lewantolik on Mar 8, 2012 1:54:38 GMT -5
Hey, so, I'm soon starting chocolate production at home with my cousin. We want to make our own business with this and there are just a lot of questions we're figuring out, and here's one I wanted to ask.
When it comes to making the cocoa liquor, I know a lot of people have said they make that in the Champion, but if you have the nibs cleaned (no husk or anything on them) could you grind them up in a Santha to make the liquor and just transition from that to the conching and refining? what would be the effects of this? Also what are some other alternatives to grinding the nibs to the liquor?
I really appreciate any help
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Post by feedme on Mar 27, 2012 22:31:23 GMT -5
If you add your warm cocoa butter first and slowly add warm nibs you can do it... you will have to use a heat gun a little too to keep it rolling, after an hour tighten the bolt.
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