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Post by charlieangel on Jan 26, 2011 15:23:14 GMT -5
That is the question...
Is the Champion truly necessary? What situations exist where the Champion shines? Does it make a marked difference in the finished product to have a tiny bit of chaff in the final mass?
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Post by cheebs on Jan 26, 2011 17:41:15 GMT -5
I haven't used the Champion for grinding cacao since my second batch. Straight into the grinder go the warmed nibs. Now I only use it for making nut butters and other purees.
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Post by eanbean on Jan 26, 2011 21:03:04 GMT -5
The worse you are at winnowing, the more important it is to use it IMHO. Also, how much time do you want to spend refining it another way?
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