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Post by eric101 on Mar 29, 2007 14:56:13 GMT -5
So with my first two batches, I did not really understand the Champion. I just put one big bowl under both the spouts and caught everything that came through in one pass. I then put the liquor (with husks included but ground apparently) in the melanger. The resulting chocolate had a very fruity taste. I could not temper it yet and it (of course) bloomed. The texture was sort of chalky. Is the texture due to the husks or due to the lack of temper? What about the fruity taste - from the husks?
Next batch I use the Champion the right way.
Eric
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Post by Alchemist on Apr 1, 2007 9:37:14 GMT -5
The chalky texture is the lack of temper. The fruity taste is the bean. I don't think (but don't know) what flavor the husks would give. In mexican hot chocolate, it is often included for "extra froth". I have never tried a true whole bean chocolate. I expect mostly there would be a texture issue, but I really don't know. How did it taste and feel?
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Post by nicolas on May 20, 2007 5:45:52 GMT -5
Hello, i am interested in grinding chocolate and serving the mexican (Oaxaca) style chocolate in my little cafe, i've made some experiments with the champion, but found it very hard work and slow. To make the mexican chocolate the roasted nibs are ground on their own first and then passed through the grinder a second time with sugar, cinnamon, almonds, etc. The resulting chocolate mass is then ready to eat. Could you help me find an alternative machine to do this process? I have an idea to use a peanut grinder(like the ones you some times see in health shops) but i don't know if it will work and the machine costs in the region of $4000. Could some one give some advice please?
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Post by nicolas on May 20, 2007 5:47:35 GMT -5
Hello, i am interested in grinding chocolate and serving the mexican (Oaxaca) style chocolate in my little cafe, i've made some experiments with the champion, but found it very hard work and slow. To make the mexican chocolate the roasted nibs are ground on their own first and then passed through the grinder a second time with sugar, cinnamon, almonds, etc. The resulting chocolate mass is then ready to eat. Could you help me find an alternative machine to do this process? I have an idea to use a peanut grinder(like the ones you some times see in health shops) but i don't know if it will work and the machine costs in the region of $4000. Could some one give some advice please?
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Post by Alchemist on May 22, 2007 16:15:56 GMT -5
Funny you should mention that. I am testing one right now. Initial results are mixed. I have found you have to have the nibs/beans warm or the motor safety tends to catch.
I will have more info in a little while.
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Post by sharkman on May 24, 2007 2:00:33 GMT -5
Aloha John! I just recently purchased a peanut butter maker and was also wondering about making roasted beans into liquor. You mentioned warming the beans. I have a comercial dehydrator and was wondering if you might have a target temp at which to experiment with in the peanut butter machine. i also purchased a screen for the champion that has larger holes and doess the work faster. Would love to put the roasted nibs in the the butter machine someday. After I here from you I'm going to let her rip for first trial. I have plenty beans here in Hilo to play with so I can do some experimenting for everyone. Thanks Sharkman
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Post by sharkman on Jul 3, 2007 3:30:27 GMT -5
Aloha Sharkman here again. Put the roasted cacao beans thru the peanut butter machine and it worked great. Also makes great macadamia nut butter. The liquor was a little granier than the champion but sooooo much faster. I also rebuilt the crakenstien by putting washers on the shafts so as to keep the gears lined up. I put my cordless drill where the handle goes at it craked the roasted beans very quickly. My slowest step is the roasting and with the news of the new drum roaster; maybe I can solve that problem. The cacao trees don't seem to stop producing so I am always having to pick the pods and ferment the beans. Iv'e got beans all over the place. Thanks for all the help folks. Aloha Sharkman
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Post by Alchemist on Jul 5, 2007 14:22:32 GMT -5
That is really great to hear. I REALLY need to play with mine and report back.
Did you have a problem with the Cocoa mill? I have never heard of a gear alignment issue. The shaft as you found is specifically sized to accept a drill chuck.
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Post by sharkman on Jul 6, 2007 3:01:12 GMT -5
Aloha! On the crackenstien; I just was turning the handle one day and noticed that the rollers weren't turning. My buddy{mr. fixit wizard] said hey let's tighten this baby up. So he just put it back together with washers so the gears stayed lined up. I may have been cranking too hard or at a bad angle. Feels real tight now. Keep me posted on the new roaster. Thanks Sharkman
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Post by Alchemist on Jul 15, 2007 9:04:43 GMT -5
Warm weather finally permitted me to test out the Olde Tyme peanut grinder and where I was a little unsure of it in the cool weather, it is amazing in warm weather.
It ground 2 pounds of roasted nibs into a course flowing mass (suitable for Melanger) in under a minute, no hesitation at all.
I will get some photos taken of the monster in action. It looks like a great alternative to the Champion for a larger scale production. The only draw back is going to be the lack of filtering of residual husk that the Champion allows. But with the time saved, a little more time can be taken with winnowing.
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Post by proximityinfotech4 on Jul 15, 2010 3:07:21 GMT -5
I then put the liquor (with husks included but ground apparently) in the melanger. The resulting chocolate had a very fruity taste. I could not temper it yet and it (of course) bloomed. The texture was sort of chalky. Is the texture due to the husks or due to the lack of temper? What about the fruity taste - from the husks ____________________________________________________________________________ Office Chairs | Chairs
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Post by Brad on Jul 15, 2010 10:57:55 GMT -5
With husks texture will be gritty.
Fruitiness can be attributed to a number of factors: 1. Roast Time 2. Bean Type 3. Conching Period
I have beans in our shop that are incredibly fruity. However if I roast them at a higher temperature, and for a longer period, and conche them for a longer period, the fruitiness disappears.
You'll get a MUCH better quality chocolate if you don't include the shells.
Cheers.
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