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Post by jefferey13 on Mar 15, 2012 1:16:22 GMT -5
Hey everyone, first time posting here. Does anyone know their numbers for how much of their chocolate is lost in the process. I am curious to know in grams or ounces, not in percentages, because obviously small batches will lose a lot higher % than large ones.
I am just starting to make chocolate, and I started with 1lb of nibs and 5oz of butter and when it all came out of the champion, I had approx 1lb 2 ounces. Does that sound about right?
Now the part that stinks is I will lose more in the melanger. I know larger batches will cut down on loss, but I want to start small so I can run a greater amount of experiments.
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Post by lilypa on Jun 10, 2012 0:49:52 GMT -5
Hi Jeff,
I've now made two batches of choco at home. Both were 2 lb batches...but I ate some of the nibs before grinding with the first batch.
Batch #1: winnowed nibs + cocoa butter (pre-Champion) = 20.94 oz; processed liquor (post-grinding in the Champion) = 18.19 oz. Loss = 2.75 oz
Batch #2: winnowed nibs + cocoa butter = 23.41 oz; processed liquor = 20.96 oz. Loss = 2.45 oz
Slightly better on my second try.
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