How fine can the Spectra 11 refine? Your video showed about 50 microns after 12 hours. Is it just a matter of refining longer or is the Spectra 11 limited in how fine it can go? Along those lines, the manual says that it can be used as a conche by loosening the tension knob. I thought conching was a way of further refining after being in the melanger so I'm totally confused by this.
No, a melanger is the better option. IMO whether it is a splurge or not is your intent and goals. Lots of hobbies require a level of monetary buy in and significant upgrade might be considered the splurge. For making chocolate, I would classify the melanger as the necessary equipment ($500) and a ball mill and separate conche ($5000 or more) the splurge. Is an oven a splurge to a baker?
sure, some finer but you are still going to be so much greater than refined chocolate it isn't going to make much of a difference in the texture. It'll still be grittier than refiner made chocolate by a fair margin. The best way to see it to try it yourself.
@@HowToMakeChocolateAtHome something i cant seem to get is the milk chocolate taste. I use 75% fat cream powder. Should i just keep adding that until desired taste or is there something else I can use? Im also assuming not al cocoa butter is created equal? some brands are better than others?
The answer is kind of obvious. Use milk powder, not cream powder. You are missing the milk solids in the cream powder. Chemically and functionally, all food grade cocoa butter is equal. They differ in flavor and aroma.
Good stuff... Subscribed... Man I bough organic sugar and its got the golden molasses look but wow huge particles... Im on 30 minutes and waiting over low heat but its just a sludgy mess... Dont wanna turn it up because im afraid ill burn the cocoa or sugar ... Anyway im determined to make a 50/50 cocoa/kokum butter chocolate... Just to say I did. Im also looking for solid fats that arent full of palmitic acid... Thanks
I'm missing something. What do you mean by low heat and a sludgy mess? What are you doing and/or expecting? You aren't trying to dissolve the sugar in fat are you? What is the issue with palmitic acid? It is 25% of cocoa butter.
@@HowToMakeChocolateAtHome beautiful thanks, if you make a video on it, you should make hundred of thousands of views, right now all chocolate spreads I saw are made in blenders and are highly viewed on youtube - thanks for sharing and replying
@@HowToMakeChocolateAtHome There is always small chunk, or sugar that stay in the chocolate, even if you scrape carefully. You can't see it but when you pass the chocolate to a sifter, you find the bigger particles. I'm working at a commercial size, and if you try to sell chocolate to a professional, they are used to big manufacturer, Barry, Vahlrona, then a simple crunchy chunk of nibs, or sugar, even tiny, will make the professionnal closed the case. I can't take a chance and I'm passing everythng in a mesh 40. Lots of chocolate company I know are using mesh 25 honey strainer.
You are going to need something to crack the beans with. You don't have to use the Champion for making liquor but you still might needed it. for cracking.
Do you mean do you stop running the melanger at 48 hours? That is your call. There are no hard and fast rules. I don't recommend liquor as SO MUCH is affected by roasting your own beans or at least starting with roasted nibs. But again, there are no hard and fast rules. If you find a liquor you really like than sure, you can use it. I wouldn't personally recommend it though.
@@HowToMakeChocolateAtHome thak you sir now i know I'm put in melenger with cocoa and suger fine suger make chocolate 12 hours make good chocolate.don’t mind sir I'm don’t know too much english
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How fine can the Spectra 11 refine? Your video showed about 50 microns after 12 hours. Is it just a matter of refining longer or is the Spectra 11 limited in how fine it can go? Along those lines, the manual says that it can be used as a conche by loosening the tension knob. I thought conching was a way of further refining after being in the melanger so I'm totally confused by this.
So what your saying is….that I should splurge on that chocolate ball mill?😀
No, a melanger is the better option. IMO whether it is a splurge or not is your intent and goals. Lots of hobbies require a level of monetary buy in and significant upgrade might be considered the splurge. For making chocolate, I would classify the melanger as the necessary equipment ($500) and a ball mill and separate conche ($5000 or more) the splurge. Is an oven a splurge to a baker?
Thanks for the video and the analogy
I offer, sell, use, like, and support the Spectra 11.
Guess i just have to endure my gritty choclote. I use powdered erythritol. Maybe confectioners would be better?
Not really. That is basically powdered sugar which I address.
@@HowToMakeChocolateAtHome i did some goggling and it said confectioners was usually finer than powdered, but that wasn't a brand specific thing.
sure, some finer but you are still going to be so much greater than refined chocolate it isn't going to make much of a difference in the texture. It'll still be grittier than refiner made chocolate by a fair margin. The best way to see it to try it yourself.
@@HowToMakeChocolateAtHome something i cant seem to get is the milk chocolate taste. I use 75% fat cream powder. Should i just keep adding that until desired taste or is there something else I can use? Im also assuming not al cocoa butter is created equal? some brands are better than others?
The answer is kind of obvious. Use milk powder, not cream powder. You are missing the milk solids in the cream powder. Chemically and functionally, all food grade cocoa butter is equal. They differ in flavor and aroma.
So happy I found this channel :0
This really helped!
Thought I was doing it wrong but now I know that I am doing it right, not just my prefered way
Good stuff... Subscribed... Man I bough organic sugar and its got the golden molasses look but wow huge particles... Im on 30 minutes and waiting over low heat but its just a sludgy mess... Dont wanna turn it up because im afraid ill burn the cocoa or sugar ... Anyway im determined to make a 50/50 cocoa/kokum butter chocolate... Just to say I did. Im also looking for solid fats that arent full of palmitic acid... Thanks
I'm missing something. What do you mean by low heat and a sludgy mess? What are you doing and/or expecting? You aren't trying to dissolve the sugar in fat are you? What is the issue with palmitic acid? It is 25% of cocoa butter.
Can you make a video on a healthy nutella type spread
chocolatealchemy.com/blog/2018/4/19/ask-the-alchemist-247?rq=nutella
@@HowToMakeChocolateAtHome beautiful thanks, if you make a video on it, you should make hundred of thousands of views, right now all chocolate spreads I saw are made in blenders and are highly viewed on youtube - thanks for sharing and replying
What mesh size do you recommend to filter the chocolate after the melangeur?
I don't recommend filtering chocolate. There is no need at all if you have done your stir downs and it has refined long enough.
what do you mean by ''stir down'' ?
@@HowToMakeChocolateAtHome There is always small chunk, or sugar that stay in the chocolate, even if you scrape carefully. You can't see it but when you pass the chocolate to a sifter, you find the bigger particles. I'm working at a commercial size, and if you try to sell chocolate to a professional, they are used to big manufacturer, Barry, Vahlrona, then a simple crunchy chunk of nibs, or sugar, even tiny, will make the professionnal closed the case. I can't take a chance and I'm passing everythng in a mesh 40. Lots of chocolate company I know are using mesh 25 honey strainer.
If it is working for you then don't fix what isn't broken.
Which cocoa bean has the most chocolatey flavor and the least fruity? Also do you have any Forastero beans?
Look at Ghana, Fiji, and Guaniamo from Venezuela.
HI, May i ask what tools do you use to Measure Microns?
For actual measurements, I use a micrometer. Your tongue will work just fine as it is really what matters.
If I am making small batch 500g. Do I need a champion juicer?
If I spend 48 hours milonging chocolate, do I pull the plug? Sorry for the misspellings. Also, what do you think of buy chocolate liquor?
You are going to need something to crack the beans with. You don't have to use the Champion for making liquor but you still might needed it. for cracking.
Do you mean do you stop running the melanger at 48 hours? That is your call. There are no hard and fast rules. I don't recommend liquor as SO MUCH is affected by roasting your own beans or at least starting with roasted nibs. But again, there are no hard and fast rules. If you find a liquor you really like than sure, you can use it. I wouldn't personally recommend it though.
I can used suger blander aftar in chocolate malanger
I am not sure what you are asking or saying.
@@HowToMakeChocolateAtHome sorry sir Super Fine sugar how make
Are you asking how to make super fine sugar or if you can use super fine sugar without further refining in the melanger?
@@HowToMakeChocolateAtHome thak you sir now i know I'm put in melenger with cocoa and suger fine suger make chocolate 12 hours make good chocolate.don’t mind sir I'm don’t know too much english