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Post by pacificpride on Jun 13, 2017 16:59:06 GMT -5
Hello! I just started making chocolate this summer and the past 3 times I've tried to make chocolate I've always created a chocolate that doesn't have a uniform color and have visible particles that I can discern with my tongue when eating. I think this is bloom, but if that is the case can you get bloom during the mixing process of the chocolate? My equipment is a low-profile 2.0L ss premier wet grinder, the chocolate I've created this time around is 30% cocoa liquor(ground from bean), 20% cocoa butter, 29.5% sugar, 20% milk powder, and 0.5% soy lecithin. I've refined this mixture in my ss premier for at least 10-12 hours. Also to note, these particles only appear when I add sugar and milk powder. Here is a picture for visual determination Anyone got any ideas on what's happening?
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Post by Ben on Jun 14, 2017 7:58:33 GMT -5
Hello. This isn't bloom. Bloom is either incorrectly crystallized cocoa butter (fat bloom) or recrystallized sugar crystals left on the surface of a bar (sugar bloom). Neither happen in liquid chocolate. This is probably just sugar and/or milk particles that haven't been completely refined. To fix, try grinding for longer.
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Post by Thomas on Jun 14, 2017 14:28:27 GMT -5
I typically run my melanger for 24 to 48 hours.
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Post by pacificpride on Jun 14, 2017 18:29:05 GMT -5
Hello. This isn't bloom. Bloom is either incorrectly crystallized cocoa butter (fat bloom) or recrystallized sugar crystals left on the surface of a bar (sugar bloom). Neither happen in liquid chocolate. This is probably just sugar and/or milk particles that haven't been completely refined. To fix, try grinding for longer. Hey thanks for the reply! I just found out the wet grinder came with a tension spring for the cap on the wheels. So yeah it wasn't being properly ground as tension wasn't being applied downwards on the grinding wheels.
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Post by Ben on Jun 15, 2017 6:28:12 GMT -5
Yep, that'd be a problem.
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