I have been busy the last few weeks testing out some different equipment and hope to have the reviews up soon.  On is the “olde tyme peanut grinder”.  I have often said that anything that can grind nuts into nut butters will work for grinding cocoa nibs into liqueur.


I am not advocating this for everyone, and probably won’t even carry them for sale, but so far, it does a great job.  It grinds at about 3 lbs/min.

The other big item that is taking my time up is the Behmor 1600 roaster.  I have started a horizontal testing of each of the profiles.  I am roasting up the last of the Ecuador  cocoa we had and will make 5 identical batches of chocolate, with the only variable being the roast profile.  With solid, definable, consistent temperature profiles, we will see just how much affect it has on the finished chocolate.  Oh, as many people keep asking, there is no solid ETA for the roaster, but “by Christmas” is that latest word.  If you want to read up on it (before I get my review up) head over to The Coffee Project  where there is a wiki of the Behmor 1600 (with a cocoa roasting section at the end by yours truly).  Oh, and the Links page has been updated with some interesting stuff.

2 Responses to “Updates”

  1. Hi,
    I am in costa rica and am able to get pure ground cocoa and want to mix it with honey in the cone to make a cholate flavored honey candy. I need a small batch recipe that will make a solid candy. What should I add to it and how much of each. Can I do it in a microwave oven.
    Don Bullock

  2. Hi Don,

    All I can suggest is to experiment. The water in the honey will keep it from tempering, and probably make it seize, but if you mix gently you should be able to get the candy. I can’t offer proportions though. 1/4 c per pound maybe?

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