R E C I P E S for G R I N D E R
R E C I P E S for G R I N D E R
Ingredients
| Cocoa bean nibs | 1400 g | 70 % |
| Pre-grinded Sugar | 480 g | 24 % (30 %) |
| Cocoa butter (not neccessary, but helpfull) | 120 g | 6 % (0 %) |
| Total | 2000 g | 100 % |
Directions
So now that you have your Melanger cleaned, and your ingredients ready, we can finally begin the chocolate making process.
Step 1: Pre-Heat the drum and the stones to make grinding smoother. This can be done by either pre-heating the drum and the stones in the oven for 20 minutes at 100 F or by using a hairdryer on the stones.
Video
Step 2: Melt the cocoa butter in a microwave. Then, turn on the machine and add a handful of cocoa nibs. Slowly add more handfuls until the 1400g are added.
Step 3: Start Pre-Grinding the Sugar by putting it in a blender so the grains are more refined. Doing this is not necessary as you will still get the desired results if you use granular sugar, but it will save you a lot of time in grinding.
Step 4: Wait 30 minutes to an hour, letting the cocoa bean nibs grind before you add the sugar in. When adding the sugar, make sure to add it in a constant pouring motion as shown in the video.
After you have added the sugar, the process is mainly done. Now all that's left is to wait. Let the Melanger run for 24 hours. Check intermittently just to make sure everything is running smoothly, you can also taste the chocolate every couple of hours to see the difference in texture and taste as time goes on. You can keep the Melanger running for longer than 24 hours, but that is entirely your preference.
