arl
Neophyte
Posts: 5
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Post by arl on Oct 5, 2013 2:51:32 GMT -5
After 12 hours my nibs have turned to powder and the sugar is well mixed in but no sign of chocolate... Am I expecting too much, too soon or could it be that my rollers are just running over the powder and not grinding or will it "get there" in time. Any help appreciated. I can adjust the pressure of the granite rollers on the base granite stone.
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Post by Ben on Oct 6, 2013 7:30:27 GMT -5
After 12 hours, the nibs should definitely be liquid not powder. It sounds like it's not getting warm enough to melt the cocoa butter for some reason.
Can you tell us more about your process? What machine are you using? How big of a batch are you doing? Did you pre-heat the nibs and melanger? Pre-heating should help, but it's still weird as when I first started, I never pre-heated anything and eventually, the heat generated from friction would be enough to melt the cocoa butter. It would just take longer.
I would also suggest not adding the sugar until the nibs have become a liquid.
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arl
Neophyte
Posts: 5
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Post by arl on Oct 6, 2013 13:10:08 GMT -5
well, at least I had the good sense to stop. It a grinder I made myself but I do fear that the lack of friction was the reason. I'm welding a few pressure screws to the wheel bracket to increase the force of the wheels on te lower stone, that should do it. I will attach a pic of the machine.
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Post by Ben on Oct 7, 2013 13:02:54 GMT -5
That's an awesome grinder!
I'm surprised the weight of the stones didn't generate enough friction to heat it up. How fast does it spin?
I (and I'm sure others) would love to know more about how you built your grinder. Any chance of getting some video?
Thanks, Ben
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arl
Neophyte
Posts: 5
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Post by arl on Oct 8, 2013 14:28:18 GMT -5
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Post by voltaire on Oct 10, 2013 6:56:52 GMT -5
That is one NICE grinder. I agree with Ben it might not be getting hot enough.
Just a thought: Try adding a scraper to direct the future chocolate to the wheels - looks like there is a small gap in the sides?
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arl
Neophyte
Posts: 5
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Post by arl on Oct 10, 2013 13:35:32 GMT -5
you are probably correct on both scores - not hot enough. (it is a trifle big and open) speed. I forget but I will look at the gear ratio, I figured I needed a lot of torque so slowed it down from 1400rpm to something. Also I put a VSD variable speed controller on the side. What Im also going to do is lock the grinding wheels down with more pressure and yes, make a paddle to direct the flow. Do you think I need one on each side or will one be enough (more is not always better, so Im learning). Also, how hot should the nibs get to brerak down, any idea?
thanks for all the help.
Here's to CHOCOLATE (when it happens)
PS. I can use the same machine as a grinder and concher, can't I?
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Post by lyndon on Dec 30, 2014 14:06:08 GMT -5
Has anyone else tried making their own grinder? I've also see people taking the granite wheels from the common 2 litre machines and putting them in a larger bowl etc. Would the granite not grind through the steel base of a bowl?
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Post by cacao2choco on May 25, 2015 20:05:18 GMT -5
I have lots of bowls and granite rollers and other parts to build your own 2L grinder. They were spare parts for grinders we sold long time ago. If anyone has interest and time to play with, I can post them in ebay to sell for $135 per set.
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