Grinding Cacao - Episode 4 - Craft Chocolate TV
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- Опубліковано 5 лют 2025
- Episode 4 discusses grinding nibs into chocolate. There are a variety of methods when it comes to reducing nibs into cocoa liquor, and they can differ greatly depending on a chocolate maker's style. Here, Dylan demonstrates Manoa Chocolate's approach to the grinding process.
manoachocolate...
Music - PsalmTrees - Autumn Turned Winter
You are doing great work. I look forward to opening a factory in my home country Ghana.
Looking forward to making my own fine chocolate. As a Mexican decent, not much people know that chocolate comes from Mexico!
I have a question about the grinding process - - how do you manage temperature control? is the friction of the grinding enough to reach optimal temperature? which would that be?
Hey Dylan, if your Melanger is running for 4 days. Are there people watching it 24/7? Reason why I am asking. I have a wet stone grinder and sometimes the chocolate would start getting very thick, making it impossible to let it run overnight. I constantly need to keep an eye on it and heat it every couple of hours. Any thoughts?
Did i get it right, ball mill and five roll refiner are used for the same process step? You either use ball mill or five roll refiner
why dont you first make the powder of sugar in mixer-grinder before adding ?
I appreciate your work
And i am learning so many things....may God bless you.
I ll be so happy if I get a chance to work with you...
Thank you🙂
You mean after you grind them you put them again to ball Mill?
I wanna know the mane of machine
Is this milk chocolate
Please show us the ball Mill process
Is this machine for sale?
Hi! When is the right time for you to put sugar in the ball mill? For example - I’m going to do grinding for 24 hours.
Thanks for your help
It depends on the kind of ball mill you have but we add sugar after 1 hour in our Packint Ballmill. The total run time should be no longer than 2.5 - 3 hours. Check out episode 10 to learn more about the ball mill.
@@CraftChocolateTV Oh sorry a mean stone grinder, not ball mill :). You talk about adding sugar "very soon", my question was what very soon means to you.
+1
Hi, did you extract the cocoa butter before you put sugar in the grinder?
After you get the desired micron start adding sugar
Can we add jaggery instead of sugar.
Na tondhu pori niyanku koosu, dhevathai konchum loosa pesathe mari thana nake.
What is the device you use to measure the texture after you grind?
its called a grindometer
Excuse me how much is the grinder?
visit: www.chocolatemelangeur.com
Check in indian store they have it in diffrent types
@@yathishb7954 hello do you know the name of the store and model of the machine? thanks
Hi, is it true that cocoa seeds have cockroaches in them
No
not cockroaches, but there are bugs, but that's why you have to sort out the contaminated ones, and roasts are important
What are the benefits of buying the beans, roasting and winnowing instead of buying nibs which are already roasted and winnowed?
It’s just that you get to control those processes and impact the flavour (through temperature and time of roasting for example)
What is the name of rule that you show in video to measure the particule size of chocolate??
Grindometer, you should be able to find one on Amazon for around $150. Mine is from Baoshishan and is well made!
هل توجد قناة مثل هاذي بالعربية
Who came after LEO promo ❤
who said that we want the chocolate to be silky smooth. I do Not want that. I want my chocolate a bit textured. It tastes better and the mouth feel is better when it is not overly refined.
lol, you are a rare one.
I'm with you on this one. The second best chocolate I've had has a texture more like a shortbread cookie than a conventional chocolate bar.
You could just grind your sugar into powder before adding!