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Post by brigi on Dec 27, 2020 15:31:28 GMT -5
Hello Everyone! I am just beginning working with chocolate from beans and right in the beginning I got a big struggle with sugar. I added sugar to the premier grinder after an hour it was already taking the nibs and after 35 hours of grinding the sugar particles are still quite not nice. I was waiting and checked, had the machine running and checked and checked for so many times and hours and still.. I did not manage to get the sugar dissolved. What do you think I should do differently? I used a normal (not powdered) sugar. Should I grind the sugar next time before I add to the machine? The chocolate itself got smooth and pleasant after stopping the grinder but not the sugar particles and am a bit sad that the sugar itself spoils the overall experience. Any suggestion is most welcome! Thanks so much.
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Post by Ben on Dec 28, 2020 8:40:45 GMT -5
Hi Brigi. Is this a new grinder? Did you run it with oil or sugar first to smooth out the stones? If not, the texture you're tasting may be stone, not sugar.
As long as the machine is working correctly, you don't need to grind the sugar separately. How can you tell that the nibs were ground smooth but not the sugar?
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