Post by snowghost on Jul 23, 2017 3:26:32 GMT -5
It's been just over a year since I started to get serious about making chocolate. That is, other than an idle possibility. In that time I've worked full time. Done a "how to run a small business" course. Planned, plotted. Looked after 2 kids.
I bought equipment.
A Crankenstein.
A 2 litre Premier tilting refiner.
Books (as recommended).
Other bits & pieces as required.
I recently contacted Fiji Cacao and they sent me a sample 1kg. Roasted it ( started at 400f down to 325, 30 minutes total). A bit hotter than recommended, but John recommends 2 lbs, and I did 2.2. Plus my oven dish was a little small, so the layer of beans was to deep. So I guessed. The bean surface temperature didn't get very high.
Because of poor planning and over enthusiasm, I don't have the cracker OR the winnower at hand. So I had to hand crack and winnow the entire kilo. Good, now I'll always appreciate an automated system.
1kg of beans yielded 772 grams of nibs, 167 grams of husk and the missing grams of mess (The 2 kids (3 & 6) helped).
200grams of sugar
It's all currently sitting in the refiner spinning nicely.
I did hit a little snag, putting the beans in. Actually two.
1. I didn't screw the top know in tight enough, it jumped off and tried to refine. That doesn't work. Thankfully I was watching it, no harm done.
2. At about 400 grams of beans in it was a thick gungy mes, threatening to flood down the central pillar hole. I hooked up the reptile heater lamp I bought special for extra heat and 15 minutes later all went the way it should. Just needed some extra heat.
The whole house smells of chocolate and my first taste after 3 hours, shows great promise.
I bought equipment.
A Crankenstein.
A 2 litre Premier tilting refiner.
Books (as recommended).
Other bits & pieces as required.
I recently contacted Fiji Cacao and they sent me a sample 1kg. Roasted it ( started at 400f down to 325, 30 minutes total). A bit hotter than recommended, but John recommends 2 lbs, and I did 2.2. Plus my oven dish was a little small, so the layer of beans was to deep. So I guessed. The bean surface temperature didn't get very high.
Because of poor planning and over enthusiasm, I don't have the cracker OR the winnower at hand. So I had to hand crack and winnow the entire kilo. Good, now I'll always appreciate an automated system.
1kg of beans yielded 772 grams of nibs, 167 grams of husk and the missing grams of mess (The 2 kids (3 & 6) helped).
200grams of sugar
It's all currently sitting in the refiner spinning nicely.
I did hit a little snag, putting the beans in. Actually two.
1. I didn't screw the top know in tight enough, it jumped off and tried to refine. That doesn't work. Thankfully I was watching it, no harm done.
2. At about 400 grams of beans in it was a thick gungy mes, threatening to flood down the central pillar hole. I hooked up the reptile heater lamp I bought special for extra heat and 15 minutes later all went the way it should. Just needed some extra heat.
The whole house smells of chocolate and my first taste after 3 hours, shows great promise.