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Post by jacobswell on Mar 4, 2018 17:19:59 GMT -5
Hello,
First post to the forum and I'm not sure if I'm posting this in the right spot. I have a Premier Chocolate Refiner and I would like to add some hot pepper to a batch. I'm wondering if it will affect the stone rollers for future use. If you do a thorough cleaning with hot soapy water is it sufficient to clean the stones so you do not contaminate the next batch. How about from melt chocolate to dark chocolate? Is just washing enough?
Thanks, in advance.
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Post by Ben on Mar 5, 2018 10:32:20 GMT -5
I do a bar with aleppo chili pepper in it and after washing the grinder, I haven't noticed it impacting the flavor of the next batch. These days, however, for convenience, I just have one set of bowl and stones dedicated to this so I don't have to clean them as often.
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Post by mark on Mar 5, 2018 15:16:02 GMT -5
I finely grind the pepper corns and add them after refining.
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Post by jacobswell on Mar 5, 2018 19:24:55 GMT -5
Thanks Ben and Mark for your response. Good to hear you didn't notice it affecting your next batch, Ben. I did check out what it would cost to have a dedicated bowl and stones for this purpose, but at this point on my chocolate journey I'd rather put it towards more beans.
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Post by bmikiten on Mar 22, 2018 20:14:12 GMT -5
I have found that adding pepper prior to tempering is just as effective and doesn't have transfer issues.
Brian
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Post by Ben on Mar 23, 2018 9:09:19 GMT -5
I grind it because I want the final chocolate to be smooth. I tested grinding the spices separately, but couldn't get them to the point where they didn't add texture to the chocolate. The texture wasn't bad, but I found I preferred it smooth.
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