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How to make chocolate? 2

  • Author:Tony
  • Source:www.chocolate-machines.com
  • Release on :2015-08-05

Grinding the Cocoa Nibs:

Once the beans have been roasted and the shells removed, the next step is to pre-grind or break the beans down to small nibs. You can do this by putting the roasted beans in a plastic bag and bashing them up with a rolling pin. The smaller you can get the nibs the better because this will put less strain on your wet grinder (see next chapter on Conching). If you prefer you can pre-grind using a coffee grinder if you have one or a juice blender but be careful because after a while the cocoa butter in the nibs might start to melt and bung up your grinder. You just need to get to a course grainy paste.

Conching:

This is the stage where you will need to invest in some small equipment and fortunately we have the perfect cost effective machine for small scale chocolate making. It is called a ‘wet grinder’ and you can find out more about it HERE . This small wet grinder can make up to 2kgs of chocolate.

First put your pre-ground paste or small cocoa nibs in the wet grinder with the stone rollers quite loose and not screwed down tightly. Mix the nibs until they break down into a paste (5-10 mins). You will need to apply a small amount of heat, so using a hair dryer, heat the nibs until they start to melt. Next add your sugar (we recommend nothing bigger than caster sugar as the particle size is quite small) and, if making milk chocolate, whole milk powder. For more detailed instructions click HERE  and for ideas on recipes to get you started click HERE.

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