After such a long and in depth viscosity discussion last week, I think we all deserve a simple speed round of Q and A.
Level: Novice
Read time: 4 minutes
I have the Premier Wonder Grinder as a melanger, and I have only made 1 kg batches of chocolate, which is also the minimum mass that Premier recommends according to the manual. But I believe I have read somewhere that people make 0,5 kg batches (around 1 lb) in it as well. Do you have experience with making below 1 kg chocolate batches in this type of grinder?
How about try it and gain experience yourself? I’ll say I’ve done it and about the only thing to watch out for is that due to the smaller mass it can refine faster.
I have noticed that you (and others) add some melted cocoa butter along with nips (and sugar) in the melanger. I do not do that. What is the reason for adding melted cocoa butter - to improve the final chocolate or to "help" the grinding process?
It both helps with getting the process going and in my not so humble opinion makes for a better chocolate. A little butter allows the chocolate to melt just a little easier in your mouth leading to more flavor, not less as some people think.
I also have concerns about washing the equipment in my sink and letting the waste water run down the drain as it sounds like a recipe for disaster if the chocolate solidifies in the pipes . Do you have advice or tips on how to clean equipment after you've made a batch of chocolate?
Just make sure you use lots of hot water and lots of soap. Do your best to use enough that there soap suds by the end. You want to trap as much of the cocoa butter as you possibly can. That should keep it from clogging up anything.
I'd like to make a batch of 100% chocolate but haven't been able to find any recipes for the budding home chocolate maker. So as not to go too far astray, can you offer and insights, watch outs, or tricks that might help me succeed?
There is no recipe because you don’t need one. 100% is literally just what it says. 100% cocoa. 100% roasted cocoa nibs refined in the melanger is 100% chocolate.
Have you ever made a dairy free milk chocolate? Did you just substitute the same amount of powdered coconut milk?
Yes and no. I suggest our Oat Milk powder. You’ll need to add extra cocoa butter if your recipe has less than about 40% fat (nibs are about 50%). You can use coconut milk powder but it is going to taste VERY strongly of coconut and more importantly is going to be very very soft. You will not be able to classically temper it. Your only chance is using silk. Coconut oil inhibits natural formation of the proper crystals needed to temper.
I’m looking to do some roasting but would like to add a caramelized candy shell. Do you have any experience with this? One of my concerns is whether or not I should be roasting them using your technique and adding the caramelize shell afterwords or if I should attempt to do your technique and coat the beans with sugar before.
You should most certainly roast the beans first then add the caramelized sugar shell. I can’t imagine adding caramel to beans and then roasting them if that is what you are asking. Nor will adding raw beans to caramel roast them properly.
I ordered chocolate(sic) for brewing but accidentally ordered whole beans. Can I use a coffee grinder, burr grinder or is there some other grinder I should use to grind the beans for make brewed cacao?
I say this in so many places. I’ll say it again. No, you cannot use a burr grinder. The oil will clog the burrs. We use and suggest you use our bladed mixer/grinder.
You say to sun tea brew for 24-48 hours….What about sinus vides (sic), what temp would work best for full extraction without getting too astringent or bitter. Looking to make a cold brew style of brewed cocoa
I have no idea at all. I don’t have your tongue or any gauge at all what you consider too astringent or bitter. I pretty much hate IPAs because they are too damn bitter but lots of people love them. As for temperature, by consulting the oracle of Google, I see sun tea usually gets to 130-140 F. I suggest you experiment. Finally, it is really a matter of taste and there is literally no best.
How much salt, vanilla and lecithin should I add to my chocolate?
Ok, who the hell is talking about salt in chocolate? This is 4 times in the last couple weeks people have asked me about adding salt to chocolate. Salt has no place in basic chocolate. Flaked salt on the back can be nice but that is different. The same goes for salted caramel nut chocolate. But not in basic chocolate. I’ve tried salt in chocolate and it just does not work for me. Vanilla and lecithin are both totally optional. I make recommendations how much on our Vanilla page. I just talked about lecithin in ATA 317 (Ask the Alchemist for the not hip folks) discussing viscosity. Check it out.