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Post by Jorge on Aug 15, 2012 10:53:44 GMT -5
Hello everyone: I would like to know if I can start a small (tiny if you will) business using only 1. the Spectra 11 - 110 V, 2.the ECGC-12SL Melager and 3. the Crankandstein Cocoa Mill with base . I'm planning on doing the roasting in a conventional oven. Besides the above, I would like to know how much chocolate I could produce per day with that equipment, and how long it would take, because I understand that conching and refining can take up to several days. Basically, I would like to know of many lbs can the melager hold, because I understand that that is the process which takes the longest. Thank you
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Post by Jorge 1 on Aug 15, 2012 16:46:38 GMT -5
My apologies, I listed the same item twice, what I meant was 1. The Champion 2000+ juicer 2. The Spectra 11 - 110 V, ECGC-12SL Chocolate Melager and 3. the Crankandstein Cocoa Mill with base . Thank you
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Post by cheebs on Aug 18, 2012 11:08:32 GMT -5
You don't really need the Champion. With a Santha/Ultra you can start from nibs.
Remember you also need a roasting solution unless you're buying roasted nibs.
The Spectra 11 will make ~7lbs of chocolate every 2-3 days. My suggestion is buying 2 melangeurs and skipping the Champion. That way you can actually have a finished batch just about every day.
If you don't want to drive yourself crazy, you'll also want to get a tempering machine.
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Post by itsallaroundyou on Aug 18, 2012 18:55:28 GMT -5
The santhas and ultras really don't stand up to commercial use, but you could get by for a little while (i know i did for a short while). if you have ample patience they will serve you well, but if you push them they will break.
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Post by jorge on Aug 20, 2012 10:37:31 GMT -5
Thank you cheebs and itsallaroundyou for your very helpful comments. Best and kindest regards Jorge
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Post by larrystroup on Aug 23, 2012 19:43:36 GMT -5
Hey im starting a small chocolate and coffee cafe in Las Terrenas,Dominican Republic. I have sonme of the same questins you have. What do i need to start. Crazy thing is the DR produces some of the best cacao in the worl an i cant buy a good freeking chocolate bar here to,save my life. Hence the chocolate/ coffee idea.
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Post by mattmarion on Oct 22, 2012 16:24:01 GMT -5
Hey cheebs, may I ask for an elaboration? I've been trying to figure out where the champion fits in and it seems almost like it just to get rid of the remaining husk. When I look at the bigger operations the melangeur is the grinder and there is a separate conch.
Can nibs be placed straight into the spectra?
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Post by Ben on Oct 23, 2012 11:15:46 GMT -5
Hi Matt,
Yes, you can put nibs directly into the spectra. You have to feed them in pretty slowly and it's better if they and the bowl/stones are warmed first.
Ben
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Post by mattmarion on Oct 25, 2012 14:19:38 GMT -5
Hey Ben,
Thanks. After reading the post by Cheebs I went to town researching it. I'm not rich but really want to get to making chocolate so have to watch where I spend and if I don't need the champion, best to avoid the extra $300 for it.
On the other hand, having the Champion will reduce the wear on the santha, will result in more husk removed and should save some time, I figure, so I'll just get it.
The other reason I was thinking of saying no to the champion is the picture of the blades all worn down or gone (in the Champion page in the shop) hints that the metal from the blades was at some point introduced into the chocolate and that worries me a bit. Is that standard and does everyone, including the little guy, run all the chocolate over a magnet to be sure?
Thanks,
Matt M
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Post by Ben on Oct 26, 2012 10:17:56 GMT -5
I can't answer that, as I've never used the champion to make chocolate liquor. When we started out, we decided to skip the champion to save money. I've since bought a used one on craigslist to crack the beans into my winnower, though.
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Post by cheebs on Oct 27, 2012 11:08:46 GMT -5
You will save NO time with the Champion, and if you crack/winnow properly there should be close to zero husk left in your nibs.
We only use the Champion now to make nut butters and to grind caramelized nuts into praliné.
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