jmm
Neophyte
Posts: 46
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Post by jmm on Mar 5, 2021 16:51:25 GMT -5
Hi
Sorry for the weird title lol
I made a Tanzanian dark and yesterday evening it tasted amazing... Now today after about 27-28 hours or melanging ( if I’m writing that right) it’s awefull..it’s a very bad aftertaste... Now when I was cleaning the machine I noticed a black substance on the rod that holds the wheels...I’m thinking that when it got in between the wheels the friction might have burned it? Or turned the cocoa to a oily Idk lol
Any advice would be appreciated.. ( I should have taken pictures but I was pondering as I was cleaning it) Also taking the wheels apart after every use is the right way to do it isn’t it?
Thanks
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jmm
Neophyte
Posts: 46
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Post by jmm on Mar 5, 2021 16:58:51 GMT -5
Oh another thing to add.. I did a different way of making it as well I found a different approach in a chocolate book and wanted to give it a shot The method was 1) add nibs. Wait 2 hours add 2) add sugar and cocoabutter.. Normally I do how John has explained it. First cocoabutter then nibs then sugar
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Post by Chip on Mar 5, 2021 17:14:08 GMT -5
Hi jmm ! 1. What kind of melange are you using? I know that the Premier brand has had some difficulties with foreign substances getting into the chocolate. 2. Did you season the wheels? Is this a "well used" melange? 3. I doubt that chocolate getting between the rods and wheel would burn the chocolate, especially with a 50+ percentage of fat (oil). 4. I have two Premier melanges and both experienced an issue with foreign substances being introduced into the chocolate. If I can find the thread where we talked about it I'll come back to this thread and give you a link. 5. I always take my wheels off and clean out the axle hole along with any bushing that may be used to make the granite wheel less wobbly. Chip
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Post by Chip on Mar 5, 2021 17:16:51 GMT -5
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jmm
Neophyte
Posts: 46
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Post by jmm on Mar 5, 2021 17:21:06 GMT -5
Hi jmm ! 1. What kind of melange are you using? I know that the Premier brand has had some difficulties with foreign substances getting into the chocolate. 2. Did you season the wheels? Is this a "well used" melange? 3. I doubt that chocolate getting between the rods and wheel would burn the chocolate, especially with a 50+ percentage of fat (oil). 4. I have two Premier melanges and both experienced an issue with foreign substances being introduced into the chocolate. If I can find the thread where we talked about it I'll come back to this thread and give you a link. 5. I always take my wheels off and clean out the axle hole along with any bushing that may be used to make the granite wheel less wobbly. Chip Thank you for your help! Im using a premier the tilting version. And well used.. I’ve made about a dozen batches in it. But never big. Always around 1 kg. The one thing that was different was the method I used One of the wheels was even having somewhat of a hard time as it kept squeeking till the sugar and cocoabutter got introduced. I might just run the same recipe again and see what happens.. I doubt the recipe was the problem but I’ll throw it up just incase ( 60& nib 30% sugar 10% cocoabutter) Again thank you. I’m pretty bummed out about it. As last night it was pretty my my good ( first time trying this bean )
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jmm
Neophyte
Posts: 46
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Post by jmm on Mar 5, 2021 17:30:47 GMT -5
It’s a bit of a read but I’m going thru it as we speak but figured I’d update It looks like the substance in the second thread just a lot lighter then that.. I only got it on the rods and inside the wheel. It wasn’t actually pasty yet or coming out of the bolts ( that I’ve noticed ). If it is a normal thing that can’t be prevented I’m wondering if maybe it’s just the bean/recipe
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Post by Thomas on Mar 5, 2021 18:46:44 GMT -5
JMM,
My weird question. If the chocolate tasted amazing, why did you keep running it in the melanger? Not refined enough yet? I always add my cocoa butter first if my formula calls for it. The melanger has such an easier time refining than with just nibs. It also helps release the cocoa butter in the nibs too.
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jmm
Neophyte
Posts: 46
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Post by jmm on Mar 5, 2021 19:23:02 GMT -5
JMM, My weird question. If the chocolate tasted amazing, why did you keep running it in the melanger? Not refined enough yet? I always add my cocoa butter first if my formula calls for it. The melanger has such an easier time refining than with just nibs. It also helps release the cocoa butter in the nibs too. Because it was only running like 10 hours.. I kinda wish I did now And that’s how I normally do it as well.. I just wanted to see if the other method made a difference... and I’m not sure if it did... I might run it all again tomorrow.. do the normal method and see what happens..
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jmm
Neophyte
Posts: 46
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Post by jmm on Mar 5, 2021 19:24:05 GMT -5
The funny thing is it DID feel refined enough after 10 hours I just figured “ no it’s too soon”
I might even run the same chocolate again for another day to see if taste will get better
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