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Post by resty on Jan 31, 2020 7:34:46 GMT -5
Hello,
I have tried (in my first time) to maked chocolate spread with my new wet grinder (stone mill). Thier is two problem:
1. Its feel littel gritty. i thing its from the suger but i use with suger powder. 2. Thier is bad aftertaste and strong smell.
I was grinded it like 1 hour.
If anyone can give me tips on using the machine to get a good result, I'd be very happy.
Appreciate your help!
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Post by Ben on Jan 31, 2020 8:04:23 GMT -5
Hello.
If the grinder is brand new, you need to break it in by running it for a while before the first use. You can do this by running it with sugar, vegetable oil, water, etc. I generally run new grinders with water for about an hour and then rinse and repeat until the water stays clean. This usually takes several hours. Afterwards, wash it thoroughly and let dry completely before use.
This breaking in process grinds down any slight imperfections in the stone. If you didn't do that first, the grit you're feeling could be stone.
Also, 1 hour probably isn't long enough to grind your chocolate spread smooth. Just let it continue to run until it's at the texture you want.
If you didn't break in the grinder first, that could also affect the taste and smell. If you are getting the bad aftertaste and smell after breaking in the grinder, we'd need more info to be helpful. Can you tell us more about how you are making the spread? What kind of spread? What ingredients? Do all the ingredients taste ok?
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Post by resty on Jan 31, 2020 9:35:58 GMT -5
Hi,
I cleaned the grinder with soap and dishwasher. I read that it's not good to run it empty. Anyway i'll do what you suggested with water.
I use: cocoa powder, suger powder, milk powder, canola oil and Vanilla extract. All the ingredients are new expet the milk powder. I will taste it.
I put all the powder in the grinder and turn on the macine. after that Pouring slowly the oil. The process is okay?
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Post by Ben on Jan 31, 2020 17:09:53 GMT -5
I've never made anything starting with cocoa powder, but I'd suggest starting with the oil in the grinder and then adding your solid ingredients. I'd also suggest using regular sugar instead of powdered sugar, which usually has corn starch added to it.
Can you describe the bad aftertaste and smell? Since you're really just using the grinder for refining, and not for flavor development, you could test your recipe by just mixing the ingredients and tasting. Once you get that where you want it, you can put it in the grinder to make it smooth.
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Post by resty on Feb 1, 2020 5:32:37 GMT -5
The corn starch will help me for somtehing? if i use regular suger i guess i will nedd more time to get the spread smooth. How long do you think it will take?
Also i will do tomarrow what you suggest by mixing the ingredients before the grinding. Its dufficult to discribe the taste and the smell. Its like stone/iron taste i think...
What do you think about soy lecithin? it's important?
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Post by Chip on Feb 1, 2020 11:18:50 GMT -5
resty, Using vanilla extract may lead to your chocolate "seizing" on you. Extract has water in it and water+chocolate is a bad thing. You should never put any water of any kind in your chocolate. Second, use regular sugar as Ben states, Powdered sugar has other ingredients that may lead to grittiness. Lecithin is not a necessary ingredient at all. Some people feel that it aids in suspension, but I have not found that to be the case. Most people let their chocolate grind for at least 24 hours. Hope this helps.
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Post by Ben on Feb 1, 2020 15:20:27 GMT -5
I agree with everything Chip said.
On a side note, you could powder your own sugar in a food processor or blender. It may reduce your refining time somewhat.
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Post by resty on Feb 2, 2020 10:00:06 GMT -5
Thank you very much. Today i was cleaned the machine and tomorrow i will make the chocolate. first i want to make "regular" chocolate. After that if all good i will make him more healthy. What about the heat of the machine? Does it affect chocolate somehow? Need to make breaks for the macine? Also, is it possible to make a spread with cocoa mass? (I realized that with cocoa butter is impossible). I'll tell you tomorrow how the chocolate turned out
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Post by Chip on Feb 2, 2020 14:51:33 GMT -5
resty, Which melange did you get? Most do not need a period of down time during a chocolate cycle. I have run my Premier tabletop tilt melanges for 48 hours and longer with no problem. Making a chocolate spread with cocoa mass is doable depending on the recipe. There are additional ingredients you can add to make the spread. Cocoa butter does not make it impossible to make a spread however. Adding something to the chocolate is what makes the spread. Think of something like Nutella for instance. If you add peanut butter to chocolate you can make a chocolate/peanut butter spread. Most nut butters will do the same. Adding ghee or purified butter to chocolate makes it smoother but not spreadable. If you google making chocolate spreads there are a lot of recipes out there. Some people make a thicker ganache and use it as a spread or frosting on a cake, etc.
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Post by resty on Feb 5, 2020 4:54:14 GMT -5
Thanks guys. I made chocolate and it came out good, but there are things to improve. I let him wait a few days / weeks to see that there is no separation between him and the oil.
Thank you!
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Post by resty on Feb 6, 2020 14:37:28 GMT -5
Hi,
There is still some aftertaste to the chocolate.Taste a little burnt.
What do you think?
When i mix it before the grinding, the taste is fine.
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