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Post by jdchess on Dec 16, 2018 13:36:41 GMT -5
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... drive.google.com/file/d/1NbJlgzT5BcT8qXAQFFJGfqqrgxfcghXBMay have to download to view. Thanks for help and advice. Jason
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Post by Chip on Dec 16, 2018 15:20:39 GMT -5
That does look really thick. But it’s hard to tell from a video. What is the temp you are running at?
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Post by jdchess on Dec 16, 2018 17:34:32 GMT -5
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.
Just an FYI...running temp is about 138-139.
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Post by Chip on Dec 16, 2018 19:12:42 GMT -5
Great. I'm glad you have it solved.
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Post by cacaosublime on Dec 17, 2018 14:14:50 GMT -5
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Post by Sebastian on Dec 29, 2018 16:24:30 GMT -5
Also note that the amount of moisture in your nibs has a substantial impact on your viscosity. If your roast profile didn't thoroughly dry them out, you're going to have significant viscosity issues.
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