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Post by short841 on Oct 9, 2012 11:49:05 GMT -5
Hi Everyone I am new here.
So I am going start making chocolate this week when my wet grinder comes. I have already grinded my nibs in the food processor. And I am worried about using the grinder. When I melt my liqour and place it in the grinder, when do I start putting the ingredients (Milk Powder sugar) in the grinder? After when the cacao liqour is refined? And can I place the melted cacao butter into the grinder?
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Post by cheebs on Oct 9, 2012 13:53:15 GMT -5
Be sure to pre-warm the bowl and stones. Add the liquor slowly, until it's all in. Leave to refine for about half a hour, and add about a third of your melted cocoa butter. Begin adding milk powder gradually, until you see the grinder start to bog down. When that happens, add more butter. After the milk is incorporated, do the same with the sugar.
NEVER dump all the ingredients in all at once!
BTW, it's not necessary to pre-grind your nibs. Any of the stone grinders listed on this site can handle warmed nibs. It just takes a few minutes longer to add the nibs than the liquor.
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Post by short841 on Oct 9, 2012 15:31:23 GMT -5
Should I add the third of the melted butter slowly or dump it in? and after puting milk and THEN the sugar add another third of melted cocoa butter?
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Post by cheebs on Oct 9, 2012 23:17:07 GMT -5
Add the butter gradually.
Add the sugar the SAME WAY AS THE MILK: slowly and when the grinder begins to bog down, add more butter. Once it eases up continue adding sugar until it's all in. You probably won't have much butter left once the milk and sugar are incorporated. If there is add it then.
One thing I forgot to mention is to add your vanilla in with the liquor. For a ~8lb batch of milk chocolate I normally use two beans cut up in small pieces.
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Post by short841 on Oct 10, 2012 5:45:17 GMT -5
Ok thanks!! I am making a batch of starting with 6 ounces of cacao liqour.
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Post by cheebs on Oct 10, 2012 8:21:19 GMT -5
with 6 oz of liquor there will be no bogging down of the grinder but you still have to add the ingredients gradually
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Post by short841 on Oct 10, 2012 8:57:50 GMT -5
Ok good, so at least it will grind with 6 oz, that was what i was also wondering, is the minimum quantity yuo can use in the grinders. I have got a 2 litre one
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Post by feedme on Oct 12, 2012 2:45:34 GMT -5
I'm doing about 2.5 but I don't think its that good for the grinder... I guess I'll soon find out
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Post by short841 on Oct 12, 2012 4:01:45 GMT -5
What 2.5 ounces of cacao liquor?
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Post by feedme on Oct 13, 2012 4:10:02 GMT -5
kg
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Post by cheebs on Oct 13, 2012 8:34:16 GMT -5
If 2.5kg is your total batch size, you're OK. If 2.5kg is your liquor amount, it's probably too much unless it's a pure 70% or higher.
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Post by short841 on Oct 13, 2012 11:12:41 GMT -5
I'm going to start a batch with 170 gram of cacao liqour to make the 33% milk chocolate which is on this site.
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Post by max3732 on Oct 13, 2013 11:50:24 GMT -5
What if I'm not adding any cocoa butter? I was planning on doing about 70% dark chocolate with just roasted cocoa nibs and sugar using the Premier Wonder Grinder. Is cocoa butter necessary?
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Post by Ben on Oct 14, 2013 18:59:59 GMT -5
Additional cocoa butter is not necessary. You can make chocolate using just nibs & sugar. Pre-warming the bowl, stones and nibs will help the process go smoother, and you'll want to feed the nibs in slowly over time to avoid overwhelming the machine.
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