fred
Novice
Posts: 144
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Post by fred on Mar 8, 2020 1:15:41 GMT -5
Ben - now as I taste my last batch of dark chocolate (which has a nice shine and snap to it) I think I am starting to notice the "fudginess" you mentioned. Unfortunately, I'm not sure if this is because I'm prone to suggestion or if it's really there LOL! I will have to do a close comparison to a commercial chocolate and suss it out. Not that I will switch over to a conching machine. Getting a tempering machine was already pushing the limits of my hobby budget Honestly though I'm really happy with what the grinding machine can do!
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Post by Ben on Mar 11, 2020 12:49:23 GMT -5
Over the years I really used stone grinders, I thought about different ways to modify the wheel assembly to add more shear and aeration, but never actually did any of them.
The easiest addition is to use a hair dryer or heat gun to blow hot air over the surface of the chocolate. This would help to evaporate moisture, etc. and is the basic idea behind a few add-ons for some of the larger stone grinders out there.
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fred
Novice
Posts: 144
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Post by fred on Mar 11, 2020 16:48:19 GMT -5
Ben - thank you that is a very cool tip. I think Chip is using a heat gun with his melanger!
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Post by Chip on Mar 11, 2020 17:45:10 GMT -5
Ben and fred, Yes, I have a heat-gun array set up for my melanges. It helps keep the temperature constant and also helps with any moisture/evaporation. They work great. I posted a thread with some pics somewhere on here.
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