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Post by ejahjah on Oct 18, 2016 4:29:19 GMT -5
I am in the middle of making a batch of chocolate in the santha wet grinder and it's been around 30 or so hrs and it's still too thick and the wheels are struggling to get through it and the bowl is extremely hot to touch. I think I've overloaded the machine I think it's because I have put too much sugar and not enough cocoa butter but your thoughts would be appreciated, my recipe is 862grams nibs criollos from Peru, 35% cocoa liquor, 5% (123grams) cocoa butter, 40% (985) sugar and 20% (493) milk powder is there anyway to salvage the batch? I've turned off the grinder to let t cool down but I was thinking to take Half out and let it run again and hopefully the lesser load will help it along, but not sure if I should add more cocoa butter also i added the sugar first and once I got it to a powder I added the nibs, I'm thinking this is probably not good to do next time? Your thoughts and advice on the matter are appreciated thanks Elsie
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Post by Ben on Oct 18, 2016 7:50:28 GMT -5
It looks like you don't have enough fat in there to keep everything flowing nicely. You've got around 23% or so total cocoa butter (5% butter + @1/2 of the liquor), while you generally want to have 30% or more. Adding more cocoa butter should help.
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Post by ejahjah on Oct 18, 2016 17:23:43 GMT -5
Hi Ben, thanks for your reply I'm not clear about what you said, are you saying that half the cocoa liquor percentage is cocoa butter? how do you know how much cocoa butter is in the beans?? And more importantly how is that worked out? Don't different types of beans have different amounts of cocoa butter ? I added another 5% cocoa butter and it's going more smoothly than before
Thanks Elsie
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Post by Ben on Oct 18, 2016 22:25:13 GMT -5
Hi Elsie,
Yep, different beans have different levels of cocoa butter, but it's generally somewhere between 50% and 60%. For this, I just calculated it as 50%.
-Ben
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