I'd love to hear about how people clean up melangers, tools and other equipment after doing a batch of chocolate. Any tips or techniques in making this a less messy process?
Brian, My chocolate making area is in my basement. A nice basement, but still, a basement. I have put in a "slop sink," this one to be exact, and have put some white plastic wallboard on the walls, all around the sink and all around the area where I have my stainless steel tables (2). I also put in a pull out utility sink faucet. This particular faucet does a single stream or has a button on top to do a powerful spray. Now when I need to clean, I just put my stuff in the sink, rinse it off in really hot water and scrub them down with these, and then fill the sink with dish liquid and water and wash them off with a sponge, rinse them and set them off to dry for about a day. It really contains the mess to just the sink area. HTH.
Good topic! I use a premier 1.5 chocolate refiner. after use i wash down the stones (i dont unmount them) by hand with warm water.. having the best feel for where is still residue. then i feel the vessle with hot water and let it sit for half an hour or so and then wash it out with a brush and a very small amount of soap.
I don't know about Santha, but if you're using Premiere Tilt, I'd strongly recommend disassembling the wheels after every run. In some machines, chocolate finds its way through the wheels and starts slowing them down until they stop. This is a lot more often when making milk chocolate.