Review and New Jamaican Cocoa Beans

Some time ago I was able to directly compare the Santha Wet grinder and the Sharp. The quick summary is that I did not find the Sharp usable for Chocolate refining. You can read the review here

And the shipment of Jamaican Cocoa beans have arrived. I will have the review up this weekend and they will be available then.

7 Responses to “Review and New Jamaican Cocoa Beans”

  1. hi..longtime lurker here.

    i have a question re cocoa butter percentage. i can get couverture at 55% cocoa butter content. can i add cocoa butter(and proportional amounts of lecithin) to increase the cocoa butter. what are the tempertature considerations?

    re santha…i have a sumeet ULTRA that works just like santha and is infact better. you can find it here it is 219 usd(1.2 lt capacity) and there is also a 2lt version for 299 usd.

  2. Sure, you can add more cocoa butter. The rule of thumb is to add an extra 0.2% lecithin, so if you add and extra 500g cocoa butter, you would add an extra 1 g of lecithin.

    As for the Ultra, from my very original research I say a number of long term reliability issues, but I have never tried one. Why do you say it is better? What do you base that on? Have you compared it head to head against a Santha?

  3. sorry. havent compared them head to head. i have an ultra and it is compact. we did have a santha wet grinder a long time ago but not the newer tilting model. i just noticed your post re santha’s 0-99 timer. ultra has to be turned off after 20 minutes. ultra is probably not the way to go here.

  4. John, I have the sharp and also have issues with the rollers, looks like I might have lost it yesterday. Walked away for about 2 min., and came back and it was smoking, looks like the rollers froze but the motor kept trying to work. Will try again this weekend, but looks like I may have to purchase a new Santha when the new ones come out. I was wondering if you could post how we are suppose to use the Santha correctly. I have been using mine, however I would just like to make sure that it is not me. I am not sure of the consistancy of the chocolate, how thick should it be? Just a question that I thought others new to chocolate may have. Thanks.

  5. Cindy,

    I am sorry to hear about that. Makes me wish I had got that review and comparison up sooner.

    Have you checked out the Conching and Refining section in the “Alchemist’s Notebook” area to the right. I have the basics there. Would you like that expanded or does tell you what you want to know? I am here to supply information, and if something is not sufficient, please let me know.

  6. I wonder what is cacanero beans in Michel Cluizels chocolate? To my knowing (being a happy amateur) there is only 3 sorts of cocoa beans.

  7. Inger, there are three species of Cocoa, Criollo, Forastero, and the hybrid of th two, Trinitario. But for each of those there are hundreds of strains each with their own flavor profile. As for Michel Cluizels chocolate (I assume you mean Carenero) it is Carenero Superior, a Trinitario, and the same Carenero Superior that I carry. It has the potential to make an amazingly complex chocolate.

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