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Post by lyndon on Aug 15, 2013 8:41:12 GMT -5
Did you have a price in mind for the first prototype run?
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Post by lyndon on Aug 13, 2013 3:03:17 GMT -5
I've done it, and one of the positives is it's a lot less messy
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Post by lyndon on Aug 4, 2013 11:54:42 GMT -5
Home made chocolate tends to be more "chocolatey" than your high street big brand names in the UK. Cadburys is much sweeter, tastes more caramel-like and is much softer (due to the vegetable oil I think) than anything you are likely to make yourself. The best part about home made chocolate is that it's fun though.
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Post by lyndon on Jul 27, 2013 9:37:19 GMT -5
Just use any food processor really, you only need to run it for 30-60 seconds just to break the beans down into something the grinder can handle in larger amounts. Otherwise I find you are spoon feeding the nibs in over a 10 minute period, and I just don't have time for that
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Post by lyndon on Jul 26, 2013 11:04:04 GMT -5
I have the same Premier 1.5 as gap (except in 240v) and can also confirm it runs fine without overheating. It's never got too hot to touch, and I've run it for closer to 72 hours a few times.
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Post by lyndon on Jul 26, 2013 10:53:09 GMT -5
You don't need to throw the beans in a food processor, I just find it helps speed things up. Maybe I am impatient but I like to just put all the beans in the grinder at once, and you can't do that if they have not been ground up a bit first to make it easier on the stone grinder. I actually use a spice grinder for it at the moment, since I already own one.
I've heard the 3 stone grinder variety (cones instead of wheel shapes) don't work as well, but I can't confirm.
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Post by lyndon on Jul 22, 2013 8:25:35 GMT -5
Hey Rob, I was told on here not to bother with the juicer and I have found that advice to be quite correct. Although what I have done is throw the beans in a food processor first to make it easier going on the grinder. 12 hours grinding seems to get it nice and smooth. I've not seen the grinders for sale in any shops, just on ebay/amazon and a couple of other websites. I ended up buying my chocolate bar moulds from france
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Post by lyndon on Jul 20, 2013 14:57:33 GMT -5
I'm pretty sure shrey is some sort of spambot.
I've been using the Premier 1.5 Rob, and it's been working well for me for the last few months. It may be "unmodded" as cheebs says, but it has a fan built in with plenty of air vents already. I'm in the UK too so I know how limited we are in terms of hardware and bean supplies.
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Post by lyndon on Jul 19, 2013 17:30:30 GMT -5
I see, last time I looked your beans page said you didn't ship overseas. I may have to order a few small sample packs then.
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Post by lyndon on Jul 12, 2013 14:34:05 GMT -5
Great Will have a try few a few different versions of light/amber/dark and see what I get.
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Post by lyndon on Jul 11, 2013 11:24:14 GMT -5
Actually clearly I have 1 more clarifying question before I go off and purchase new ingredients to try, when you refer to malt, do you mean the whole roasted grain, or powdered malt extract?
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Post by lyndon on Jul 8, 2013 17:12:34 GMT -5
I'm thinking about trying to bastardise the guts of a chocolate fountain into a more mechanical means of getting the chocolate into the moulds
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Post by lyndon on Jul 6, 2013 9:37:20 GMT -5
Thanks gap, was there are a particular reason you used dark malt as opposed to light? I presume this was a powdered form?
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Post by lyndon on Jun 11, 2013 11:17:26 GMT -5
I see, that shouldn't be a problem then I guess, a little less lecithin/soy/sugar and a bit more cocoa butter. Malt is something I have been trying to find, as I have seen it in a few high quality milk chocolates, eg Lindt as you alluded too. But I have not tried it yet as I have no idea what sort of % I should be looking to add in, and also I am not really sure of what sort of barley malt I should be using (apart from a powdered variety of course) Thank you for the other advice, I will make some changes and see if it improves the situation. I've had no problems with the 70% dark I have been making so far with some cheap peruvian criollo off ebay
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Post by lyndon on Jun 11, 2013 1:39:01 GMT -5
Thanks Brad, although the chocolate is quite runny throughout the process until after I add seed chocolate back in, once that has melted in, while keeping the temperature around 88F, that's when it starts to thicken.
Current recipe is:
Cocoa Mass: 25% Cocoa Butter: 22.5% Soy Flour:19.5% Sugar: 32% Lecithin:1%
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