After such a long and in depth viscosity discussion last week, I think we all deserve a simple speed round of Q and A.

You would make a ton of sales if you would invent a way to make a melanger for under $100.  Why don’t you do that?  The market could really use it or a cheaper way to refine chocolate.

Why the hell didn’t I think of making a $100 melanger...oh wait....

When you make liquor, some solids are screened out by the (Champion) juicer. However, when you just add nibs straight into the melanger, all these solids end up in the chocolate. Is there a difference in the end product either way?

Think of this as the start of a FAQ. I also want to note there are some oddly phrased questions below and I’m leaving them as written, not to make fun of anyone as it is pretty obvious they are from folks who do not speak English as their first language and being monolingual myself, I applaud them for writing in. Their English is worlds better than my Spanish, Portuguese, Mandarin or Italian.

I wrote an article yesterday. It was kind of a venting rant session for me. Call it therapy. But I started having doubts that I might be just railing at the world and it wasn’t useful or delivered the message I wanted.

This may seem a little irrelevant at first but hear me out:

We are starting a new bean to bar factory in the industry so I would like to know what is the best cocoa nibs there is to order for making chocolate? And what equipment do we need?  Can you supply me with a recipe for making the best chocolate?

 1. If I am using the melanger to make Dark Chocolate, I do not make chocolate liquor correct? I just use the roasted/cracked/winnowed cacao nibs and put them directly into the melanger? When would I need to make chocolate liquor?

I would appreciate if you could provide any specific bean recommendation to make milk chocolate.

I’m confused about making liquor in the Champion.  In your videos you add nibs to the melanger.  Why are you making liquor at all?  

 I have learned that some makers (myself included) are lightly baking (in the oven at ~170F) their sugar on a baking sheet before it goes into the melanger.  The idea being that the higher temperature of the sugar will maintain the liquor at a higher temperature allowing you to feed the sugar into the melanger more quickly.  I have however