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Post by jeff3 on Jan 7, 2013 17:15:05 GMT -5
Brad - When you state that one doesn't need a Champion juicer, does that mean the nibs don't have to be ground into liquor before going into a Santha (or other comparable brand) for conching and refining? In the notebook section, grinding is detailed before conching and refining: www.chocolatealchemy.com/grinding.php
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Post by cheebs on Jan 7, 2013 17:59:58 GMT -5
No need for the champion... as has been stated before the warmed nibs can go directly into the warmed bowl (and stones). Don't dump 'em in all at once, it's pretty self-explanatory once you see the nibs turn into liquid.
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Post by jhoff on Jan 7, 2013 19:31:26 GMT -5
How warm do the nibs and stones need to be? I knew u had to add them slowly but not sure how slow? I suppose it will be obvious?
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gap
Apprentice
Posts: 390
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Post by gap on Jan 7, 2013 21:32:36 GMT -5
It will make sense as you go. The idea is the stones should be warm enough to help release the cocoa butter (fat) from the nibs when they start grinding. Put a few in, let some fat be released and then add some more nibs. The fat helps lubricate the whole process and keep it running smoothly. Having said that, when I make 1kg batches, I can add all the nibs at once without issue - it probably just adds a little more wear to the machine but my Premeir Wet Grinder doesn't seem to mind.
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Post by jhoff on Jan 8, 2013 1:09:10 GMT -5
Cool, thanks Looking forward to my bits arriving! Wonder Grinder should be here this week but the CrankandStein is going to take another couple at least
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Post by jhoff on Jan 10, 2013 13:27:28 GMT -5
Wet Grinder (Wonder) showed up yesterday - cool machine! Can't wait for the beans and CrankandStein!
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Post by jhoff on Feb 3, 2013 1:39:21 GMT -5
Just made my first batch - starting w/ a 1lb bag of Venezuelan Tricheras 2012. It's in the wonder grinder now and has been going for about 6 hours... pretty tasty already! Not sure I roasted quite long enough. And 1lb seems hardly enough to be worth while - seems there will be quite a lot lost in the process in the Wonder Grinder. Curious how much I actually end up with. Think I'll try at least 2 lb next time.
How much can I put in the Wonder Grinder? Wondering how many lbs of beans I can start with and still get it all in one grind batch.
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Post by lyndon on Apr 30, 2013 10:37:04 GMT -5
You say the champion is not needed, but in the Alchemists photos on his guide it shows a LOT of husk coming out of the champion. Surely you don't really want all of that in your chocolate? Is it more a case of the Champion is not essential but sure makes a better job of it if you have the cash?
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gap
Apprentice
Posts: 390
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Post by gap on Apr 30, 2013 18:20:20 GMT -5
lyndon - I seem to remember reading (and this was a while ago, so it may be wrong) that John left some husk in there to act as a filter for the Champion.
I put my nibs straight into the grinder and when I winnow I have almost no husk left in there (I do small batches and hand check the nibs after I've winnowed, so I know how little husk is left)
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Post by lyndon on May 1, 2013 12:21:53 GMT -5
I've been thinking about buying raw nibs rather than beans to skip that initial roast/winnowing part, as it seems like it will take up too much room. If that means I don't have to buy the £300 Champion that's probably a good thing, although money is no issue, wasting it is silly
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Post by Brad on May 1, 2013 16:43:35 GMT -5
You don't need a Champion juicer whether you buy nibs or beans. I kind of wish John would put up a "Sticky" on this. CHAMPION = REDUNDANT.
Now you have to send me some chocolate because I saved you so much money. Haha!
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Post by lyndon on May 4, 2013 3:15:44 GMT -5
I'll have to make some chocolate worth sharing first
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Post by lyndon on Jun 10, 2013 15:50:42 GMT -5
Does anyone else have trouble with what appears to me to be "over tempering" with milk (soy flour actually) chocolate? I've been doing the usual, heating it up to 120ish, removing some and letting it cool slowly to solid, while the main batch drops down to 88. After adding the solid chocolate back in, a while after it melts the chocolate starts to become unworkable, even at 88-90, it's more like a paste. Am I leaving it too long before moving it into the moulds? Are too many beta crystals forming while in my melter which is causing it to thicken? or does my working temperature just need to be higher? Advice appreciated
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Post by Brad on Jun 10, 2013 18:38:14 GMT -5
Lyndon;
The viscosity of your chocolate is going to be directly related to the amount of cocoa butter you have in relation to the other ingredients as a whole. This is why chocolate with less cocoa butter needs a lubricant like lecithin to make it workable - there is less fluid fat in relation to the solid particles in the suspension, so something needs to be added to decrease viscosity.
A good percentage of cocoa butter/fat should be about 35%. What does your recipe look like? Maybe I can help more knowing that.
Cheers Brad
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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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