I have organic cacao beans which is of good quality. As the subject says I wanted to do raw chocolate. I removed the husk and crushed the nibs to considerable size. My chocolate proportion is 65 percent unroasted nibs, 8 percent cacao butter and remaining sugar.
I added the butter in melanger it went well, then slowly added nibs. I would have added 100 gms of nibs then it started to thicken I immediately stopped the melanger fearing it would stop.
Hi Jack. It looks to me like you just needed some heat. Did you melt the cocoa butter and pre-warm everything (bowl, stones, nibs)? You could also use a heat gun at the beginning to get things flowing.
Did the grinder actually start to slow down like it was going to stop? If not, you can just let it continue to run. Note, though, that grinding very small amounts of chocolate don't tend to generate enough heat to stay liquid, and have a tendency to build up on the sides of the stones and the scraper.
Thank you for taking your time and replying. Below are the exact steps I undertook.
1. Removed the husk ( The total weight of the nibs was 650 gms) 2. 80 gms of Butter, I put the butter in a glass bowl and using heat gun I melted it. (I suspect this is the problem. So what is the maximum temperature cacao butter can withstand.) 3. Heat the stone using heat gun and also the nibs 4. First I added the entire butter and then slowly started adding the nibs.
The grinder didn't slow down, but the chocolate started to thicken, so in order to avoid damage I stopped it.
One important note. A few days back our grinder was having issues so we sent to the manufacturer for repair, so during testing, they had used grain for 6 to 7 hrs and cleaned and given back to me. Once it was with me I also did clean using warm water and dried it for a day and then used it.
And I would like to thank you for this wonderful forum and all the moderators who in spite of their busy schedule take time to answer our queries. hats off to you.
I don't think melting the cocoa butter with a heat gun is your problem. Pure cocoa butter can get really hot without any issues. I don't know what temperature is too hot, but I've heated some up to around 300F once or twice and used it with no problem (after letting it cool down a bit).
I actually don't think there's a problem at all. I think if you just keep running the grinder after adding some nibs, it will work itself out. If it starts to thicken again, add more heat with the heat gun.
Side note: if the grinder doesn't slow down at all, it's fine to let it keep running. Even slowing down some is fine. When I was first starting out my grinder would sometimes stop completely if I loaded it too fast. I'd just manually turn the bowl to help it out a bit until it could spin on its own. I used that grinder for years with no real problems.
You are such an amazing person, even though I have wasted two batches but I learnt something from the above. Like you said I applied heat to the thicken chocolate and it was smooth like silk. Thank you so much for your guidance. Love you all .....
You're making raw/unroasted chocolate, right? Without roasting, the beans will have higher moisture content in them which causes the chocolate to be thicker. But, as I mentioned above, I don't think there was really any problem with your previous two batches. They just needed a little more heat to get the cocoa butter in the nibs flowing. If you had kept them, you could probably have just re-warmed them and put them back in the grinder.