CRANKANDSTEIN VS CHAMPION


One of the stages in chocolate making is peeling or separating the husk from the cocoa bean. This can either be done before or after roasting and is usually dependant on what kind of roasting equipment you have and whether you want to roast whole beans or nibs. For doing it at home, I did not like the option of hand peeling. I tried a number of pieces of equipment (meat grinders, rolling pins, grain mills) and either they could not handle the larger beans (in comparison to a grain of wheat) or it crushed the nib and husk so completely that the two powders could not be separated. The long and short of it is that I approached Crankandstein and they were able to modify one of their grain mills for use in cocoa – the Crankandstein Cocoa mill was born – “IT”S ALIVE” – sorry, couldn’t help myself.

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