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Post by annazh on Feb 10, 2021 5:28:04 GMT -5
Hello, I've been struggling with this (especially in winter) for many months. When using Spectra 11, I usually feed the nibs and then melange for 7hrs before having to leave and go home. The chocolate is good at this point since the beans I use are very nice, but it has this rough/strong taste, like the chocolate they make in Central America and is not smooth enough. I've been reading and everyone is sharing how they use the melanger for 24-36 and even more hours. Can you share how you do that? Do you melt the chocolate every morning in the oven (on low heat)? Do you melange overnight? Or do you have other secret? I have noticed that it takes a very long time for 4kg chocolate to melt in the oven and also Spectra customer service shared it's not the best for the mealnger. Any any opinions are highly appreciated! Thank you
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Post by mark on Feb 12, 2021 0:58:27 GMT -5
We run the melangeur continually, we don't stop it and then restart again the next day. As you already figured, it's not practical to do that.
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Post by Chip on Mar 2, 2021 16:52:08 GMT -5
Let it run. You will be surprised at the difference hours make. I have experimented with running 12 to 48 hours straight, and I feel, in my novice opinion, it can definitely impact the final flavor of the chocolate.
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