Regarding the Champion, to give everyone an idea of its strength and durability, let me recount what just happened about 20 minutes ago in my kitchen.
I decided to make some walnut butter. So, I took the huge bag of walnuts out of the freezer--where I keep them for freshness--and set up my Champion.
I began running the frozen walnuts through the Champion, and with little difficulty finished the bag. I then opened bag number two and began to make more butter, noting the fact that the frozen nuts were not really any harder to grind than the nuts of this new bag of defrosted nuts. However...
...a little ways in to the new bag I heard a horrible "shattering-type" sound coming from the Champion which got louder over the course of a second or two. I immediately turned off the machine wondering if I was going to find the grinder in pieces inside the casing. However, after taking things apart, lo and behold, all I found was a small piece of a ground up walnut shell. The Champion was in 100% perfect condition, and it had ground the shell to pieces.
This shows the power and durability of this machine. Cocoa beans are not only much softer than walnut shells, but they are even softer than frozen walnuts. In fact, I would say that they are about the same hardness as almonds.
It's just one more reason why the Champion is such a good tool for making chocolate liquor.
Might not want to do that just a whole lot. I know it looks like there's been no physical wear on your machine, but trust me, there has been. While legally the chocolate industry in the US can have up to 1.75% shell in the product, practically the emphasis is on getting it as low as possible. The reason? Shell is horribly, horribly abrasive. It damages everything from the metal on the processing equipment to the stones in the stone mills. Would hate to see that process expedited on your machine....
Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.