From Beans to Chocolate Ep.4: Small Scale Refining to Conching
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- Опубліковано 17 жов 2024
- This episode covers refining to conching using one machine, the Premier Tilting Chocolate Refiner.
formulation used in video:
50% cacao nibs
49.5% refined white sugar
0.5% lecithin
The series "From Beans to Chocolate" gives a glimpse of the chocolate making process, including basic principles and the possible solutions/equipment utilized to manufacture it.
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Where i buy micrometer please?
Thank you for sharing this video. Is it considering as refining and conching at once if I keep the lid open from the beginning.
Hi. The main purpose of keeping the lid on while refining is to avoid the powders and other ingredients from escaping the mixture. So it may not be advisable to remove the lid during this step.
We honestly haven't tried keeping the lid open during refining and strictly separate both processes.
@@GodelChocolate I see. Maybe because I just starting my experiment and only refining 0.5 kg everytime, I never had escaping ingredients problem. Let see what happen if I load my refiner full. Thanks
Wow yummyy 🤤thanks for sharing
thanks for the video, after 64 hours of processing in my stone grinder, my chocolate still has an astringent aftertaste that does not go, I have roasted my nibs and put them with cocoa butter in the melangeur for 48 hours and added milk and sugar, any thoughts on what should be done to remove the aftertaste, thanks !
Here are some suggestions: (1) You may want to try a darker roast for your beans. (2) Try the process of aging where you will store the untempered chocolate in room temp for about two weeks or more to let it air out in order to lessen the astringency.
Thank you so much. It was really helpful. Can you please tell the percentage of sugar and butter to be added for eg to start with 1kg?
It is really up to the chocolate maker for the percentages of the sugar and cocoa butter. For example, if you want 70% chocolate, the batch should contain 70% cocoa mass (rough example 670g cocoa mass plus 30g cocoa butter), then percentage of sugar (ex. 30% or 300g) is up to you. Others don't add cocoa butter but just create 2-ingredient chocolates (rough example 700g cocoa mass and 300g sugar). Chocolate makers have full control of the recipe at this stage.
@@GodelChocolate thank you so much. As I'm just starting I was very scared. Thank you for sharing your knowledge which is rarely done. 🙏🙏🙏🙏🙏
Hi, does this method neceessit tempering the chocolate before molding it?. Also, can i use acacia gum (arabic gum) instead of lecithin? Thanks
Yes. You may check out episode 5 which is about tempering and moulding.
We haven’t had experience with acacia gum; so we can’t answer if it’s a proper substitute.
Hi - Can I use the ball mill instead of this grinder, can I get the same result?
Please check episode 3 where we showed refining using pre-refiner and ball mill: ua-cam.com/video/cp_VQIU7cNw/v-deo.html
I have intention to buy Premier Wonder Table Top Wet Grinder. Any thoughts.
Hi. Upon checking, this model is not intended for chocolate making. Please check this link for more information: www.dtnj.com/products/premier-wonder-grinder "Premier Tabletop Wonder Wet Grinder 1.5 L (110V for USA) | Perfect For Making Nutritious and Healthy Idli, Dosa, and Gluten-free Batters | Comes with Coconut Scraper and Atta Kneading Attachment for Fresh Roti, Pasta, and Tortilla Dough. Not designed for chocolate-making."
@@GodelChocolate Good call. Thank you.
Good information
Why u adding soy lecithin? Does it have any advantage?
soy lecithin serves as an emulsifier to be able to bind the cocoa solids, sugar, milk powder (if any) so they stick to the cocoa butter. This improves the "flowability" of chocolate once melted.
Cani ask If have 1kilogram of cocoa in melanger how many ml or grams of soy lecithin gonna put into the mixture ?Thank you in advance
soy lecithin is only about 0.3-0.5% of the recipe
@@GodelChocolate thank you ❤️
Индикатор, в видео, имеет цену деления 0,01 мм. Т.е. 10 микрон - одно деление. На 4:54 видео индикатор показывает 5 делений, то есть 0,05 мм. Или 50 микрон, а не 5 микрон. Ошибка в титрах видео.
how many days you counch it after you refine it for 2 days in grinder
It will vary depending on the chocolate maker; but for Godel, we conche for about 6 hours.
so total how many days will you refine and counch your chocolate
@@anwarsharif7853 if you're only using a refiner, it will be about 2-3 days refining plus 6-12 hours conching. Again, it all depends on the profile you want for your chocolate product in terms of fineness and taste.
Min mau tanya dong kalau pakai proses ini (ep. 1-5), kadaluwarsa coklat berapa lama?
usually up to a year if packaged and stored properly (cool dry place away from direct sunlight)
Wow
Bisa di beli dimana?
Where can I buy the micrometer?
You may check Ali Express and search for grindometer
Guy forgot to wipe the top screw handle clean before putting the lid on! You can see the grains of sugar fall right into the batch when he tilts the machine to empty. Amateur! 😉
Too bad about the unground sugar that fell in at the end 😮
ل
سلام
3:15 is it ok to use Sunflower Lecithin instead of soy Lecithin
Yes. It is okay to use sunflower lecithin.
@@GodelChocolate Thank you.