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Post by rosieisaposie on Oct 2, 2023 5:34:30 GMT -5
Hello!
I’ve been following the Alchemists recommendation to heat my cocoa butter to 300F before adding it to my melanger (Premier stainless steel). Is that too hot?? I noticed I have a crack in one of my wheels and am concern the cocoa temp is the culprit (I switched out the wheel).
Can you use cracked melanger wheels? I reached out to Diamond support to ask but waiting to hear back.
TIA
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Post by Ben on Oct 2, 2023 8:15:42 GMT -5
Hello!
Where does he recommend heating the cocoa butter that hot? I generally only heat it until it's 140-150F.
Regarding cracked wheels, I'm not sure. It probably depends on where and how big the crack is and if it's in danger of breaking further.
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Post by mark on Oct 2, 2023 10:43:59 GMT -5
I also had a cracked wheel on a DCM once. It was caused by temperature shock. It's possible you caused the wheel to crack if you poured that very hot cocoa butter over a wheel that was a significantly lower temperature. I don't speak Fahrenheit but I only heat my cocoa butter to around 50 to 60 C before adding it to the melangeur.
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Post by rosieisaposie on Oct 2, 2023 11:26:18 GMT -5
Hello! Where does he recommend heating the cocoa butter that hot? I generally only heat it until it's 140-150F. Regarding cracked wheels, I'm not sure. It probably depends on where and how big the crack is and if it's in danger of breaking further. He says it in his videos of how to make white/milk/dark chocolate. ☹️ youtu.be/2NqFTxWZLZg?si=Dv0XQLHGIDqbUPQR10:28 into the video and it says it in his dark and white chocolate videos too. 🤷🏼♀️
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Post by rosieisaposie on Oct 2, 2023 11:30:55 GMT -5
I also had a cracked wheel on a DCM once. It was caused by temperature shock. It's possible you caused the wheel to crack if you poured that very hot cocoa butter over a wheel that was a significantly lower temperature. I don't speak Fahrenheit but I only heat my cocoa butter to around 50 to 60 C before adding it to the melangeur. That’s what I’m concerned happened—don’t think I’m gonna heat it it that high anymore regardless in case that was what happened. ☹️
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Post by Ben on Oct 2, 2023 13:10:56 GMT -5
Interesting. I believe he used to suggest not going that hot for fear of weakening the epoxy that holds the steel bowl and stone base together.
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Post by rosieisaposie on Oct 4, 2023 6:01:04 GMT -5
Interesting. I believe he used to suggest not going that hot for fear of weakening the epoxy that holds the steel bowl and stone base together. Yes, I’d heard of that as well. Either way, definitely not gonna heat it up that high again. DCM got back to me and they think the top lock was too tight. Their owners manual for the melanger says to tighten it fully and then unscrew it 2 full turns of the knob to be at the right pressure for refining, so that’s what I was doing. The rep then told to only give it one full rotation once it’s engaged with the central rod to refine my nibs, but I don’t think that would be enough…
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