I just got the premier chocolate refiner 1.5l and looking forward to use it!
1. I have seen scenarios where there is a hot air gun in use during the chocolate making process. Is it essential or what is the worst (realistic) outcome if I don't? just trying to keep it simple at the start and not buying too many "things", but also don't want to do something wrong!
2. Premiers videos suggest a separate oil & sugar run for 1 hour each. I feel that I have been reading about people using a sugar-oil mix. So is it advisable to just put them both in slowly at the same time?
3. For the ones out there that use the 1.5 liter refiner too, and have already hands-on experience, what is the minimum possible batch size that would not harm the machine? I want to keep the test-batches as small as possible.
looking forward to hopefully also share my experience with the premier here soon! thanks! Flo
1. A hairdryer can do the same thing. The idea is to heat the stone base and wheels to help the nibs release the fat quicker. 2. I run with oil for 10 seconds and then add the sugar 3. I have done a batch as small as 800g. You might be able to do smaller, but that's the smallest I've done. I tend to do 1-2kg batches though.
1. The heating is just to warm the stones before grinding. You can put it in a slightly warm oven (not above 60c) for about 30 minutes 2. the initial oil-sugar mix for an hour is a clean process, to clean the machine ready for food use, after it was built. 3. no idea, but be aware that there is a fair bit lost from inability to scrape the chocolate out completely. The smaller the amount of beans, the larger the 'lost' chocolate is, as a percentage.
My hot air gun setup is to warm the stones but also to keep the mixture at a preset temperature I have chosen. I mostly choose 105.7F to keep my melange grinding at. The setup works well, and after you crank down the stones the temp is usually in the 108 109 range so the heat guns don't fire.