Chocoholic Melanger CG-... tilt Quick Start
This quick-start guide applies specifically to the Chocoholic CG-10 tilt model with a stainless steel stone holder, as well as the CG-15. With minor modifications, it also applies to other models in the CG series.
INSPECT THE MACHINE
Inspect the Premier Chocolate Refiner for shipping damages, and reach out to info@schokoladensysteme.de with any questions. Familiarize yourself with the names of each part by looking at the diagram below.
MACHINE SETUP
The machine needs to be set up properly for a successful operation. Correct stone pressure adjustments made via the Top Lock Nut are key. For adequate pressure application, stainless assemblies need only a single turn after the spring engages and starts to apply pressure. This low pressure application will result in faster, more-even refining and better flavor development. Follow the links for video instructions.
FIRST-USE CLEANING
To remove the fine stone dust on the granite stones, use the following method:
Vegetable oil and sugar in a ratio of 70% oil to 30% sugar, for a total weight of 2 1⁄2 - 3 pounds. Allow the machine to run for about 10-15 minutes. Remove and discard contents. Follow the link for video instructions.
WASHING AND DRYING
Remove drum and roller stones from the unit. Disassemble the drum and the stones completely. Wash using a mild, soapy solution. Rinse well. To thoroughly clean the roller stones, use the included wire brush. Machine parts are not dishwasher safe. Allow to air dry completely. Note that moisture tends to accumulate in the hub of the stone. To ensure complete dryness of the parts, a blow dryer can be used for a few seconds at a time.
REASSEMBLY
To reassemble the unit, please refer back to step 2.
FIRST BATCH - USING THE MACHINE
REFINING AND CONCHING
Heat, minimal pressure and gradual addition of ingredients are key at the start of the refining process. Loading the drum too quickly will cause stones to stop and will prevent the machine from spinning. Gradually add ingredients, allowing nibs to become a thick paste and using a blow dryer or a heat gun to apply any additional heat as needed. Turn the Top Lock Nut to apply pressure (refer to step 2). Always cover the shaft of the roller stones with product—the minimum batch size is 40% of the machine’s capacity.
Tips & Tricks: Visual cues are important for knowing when it is time to add more nibs. The paste should have the consistency of chunky peanut butter before adding more ingredients.The release of cocoa butter is also key. Paste will begin to glisten as the cocoa butter is released as the mixture refines and warms up. Loading the unit too quickly will slow down the process and may stop the machine.
VDIEO: See the detailed report on ASMR using three mixers on the right (Thankyou very much for the video)
REFINING AND CONCHING
Should you choose to further conch your chocolate without additional refining, be sure to loosen and remove the top lock.
STORAGE
Wash, dry and reassemble the machine. Store your machine clean, dry, and covered with the lid.
EMPTY THE DRUM
Once you are satisfied with the texture and flavor of the product, empty the drum. Follow the link below for video instructions. Never store chocolate or other products in the drum.
