I started my first batch of chocolate last night. I used the following ingredients...
1000 grams total
550 grams of nibs 375 grams of sugar 75 grams of cocao butter
This should be a 62.5% chocolate with a total 35% fat content.
I melted the butter and poured that into the melanger first, and then added nibs and sugar slowly. The melanger has run for just over 12 hours. The chocolate taste great, but looks too thick still. I really thought it would be thinner with a 35% fat content. Also, some of the chocolate seems to "clump" to one side of the melanger. Didn't know if this was normal. One of the granite rollers looks to be turning more slowly than the other perhaps because of more pressure somehow.
As a potential remedy, I decided to add a very small amount (just a few grams) of additional melted cocao butter, which seemed to help initially and almost immediately, but any help it gave appears to have dissipated rather quickly as well.
I just wanted to see if anyone more experienced had any thoughts on what might be going on? What consistency should the chocolate be at this point (~12 hours in)? Possible the fat content is too low? Something wrong with melnger?
Here’s a link to video showing chocolate in melanger just over 12 hours in...
Looks like I may have this worked out...at least partially anyway. The alchemist, after a brief discussion of the details, suggested adding 5% additional cocoa butter. This seems to have done the trick. Much thinner now and looks to be back on track. It appears that everything was correct so we’re not sure what the actual cause was. The 35% fat content should have been enough to keep thinner I would think.