Hello Brian Horsley,
I just took your advice and purchased the Agratronix MT Pro moisture analyzer. I haven't received it yet but am wondering how to calibrate it using the Spanish Peanut setting?? Any tips would be greatly appreciated. I am in Costa Rica.
I am going to try 9 tooth to 30 tooth. I extrapolated which is the only math I remember from High School as I use it often. It came out 9/27 but the choices were 25 or 30. Will share when I see how it works.
Anyone been able to find a good source for round belting pulleys in the USA or reachable location?
I'll dig them out, but I litterally just swapped the belt with a chain, and the pulleys with cogs, so it's no different in layout or sizes to the original belt system. However, you'll need to add an extra sprocket to tighten the chain. I didn't, and it wore down the teeth after a few months because the chain wasn't quite tight enough.
I swapped back to linked belts after that, which I still use now, even though they need to be replaced every couple of months or less. I've been building my own 20 litre capacity stone grinder for a while though now, so rather than improving the small ones, I've been focused on that.
Thank you for your help, I truly appreciate it. WOW, that is a project to build a stone grinder...can you build a few? We all need them.
OK, I ordered the sprockets and chain and am looking forward to experimenting. I am going to use this on the 2 liter machine that does have a tightening mechanism so I should be OK. Guess I need to order some ear plugs too 
.
Please do send along the photo when you find it and stay in touch.
Kindly,
Jim Cameron
As the owner of the above linked chain belt upgrade, I can't recommend it enough (it may cost you more than the machine though, but I felt it was worth it personally) I did have to make a few final alterations to it after that photo was taken, and the noise is down to a slightly more acceptable level.
I'm keen to try one of these power twist belts though, there is a fenner supplier local to me who I hope would be able to get one in, in the UK. I've been using a belt coating spray too which has helped (but not a lot)
Hello Lyndon, Can you please post the photo of the linked chain belt upgrade so I have something to look at, it does not appear to still be there?. I am frustrated with every belt I have tried and believe the chain may be the answer. Any information on where to get the sprockets and chain will help but the photo is paramount. You can send it direct if you want to: bocajim1@gmail.com
Thank you
Having been at this game now for almost 10 years, I've tried a lot of things.
The belt you want to switch to is a linking V belt. They almost never stretch, are almost impossible to wear out, and are a collection of links which can easily be added or removed, or even replaced if you sieze the bowl and burn a spot on the belt.
Check it out: http://www.fennerdrives.com/powertwist-plus/
I'm not sure where everyone is, but most transmission supply places carry them, or in North America, Acklands Grainger.
Brad
Hello Brad, I'm having trouble with the powertwist belts as they crack and wear out. I am in a warm climate and my machines get pretty hot when loaded up. I think that is the problem so I may need to keep them cooler. I am experimenting with the round belts but have not been able to find a good source for the round belt pulleys.
Looking at chains next.......kind of like going over a snow covered pass in Colorado....if all else fails put on chains!! Thank you for your help, as always.
Hello Lly, I am still having trouble with the link belts, however, better than a standard "V" belt. I was taken with the idea of the round belt and invested in belting as well as the welding tool and clamp. I can make very nice belts but they are not holding up running them through "V" pulleys. Finding round pulleys is a very difficult job so I am currently working on making my own while still looking for a good supplier of the round belt pulleys in the USA. Seriousl looking at the chain option!!
I live in a part of the world where Cacao is redly available. It is easy to ferment but when the drying time comes, it can be very rainy for long periods of time. Does anyone know how to build a mechanical cacao dryer that is easy and efficient? Maybe to do batches of about 50 kilos??
Hard to argue with that. I am also looking for the best alternative to step out of the "hobby" melangers and into a real machine. Then on to the tempering machine. In answer to your question, I have no idea.
Not sure what you mean by "bigger machines" but they work well on the 1.5L and 2 L premier wonder wet grinders.
OK what size and type of powertwist belt do I need to order? They seem to have a good varierty. Thank you
Thank you Sebastian,
I can't believe you take so much time and effort to help we the ignorant. I think you nailed it when you said: "i've seen instances where repeatability and consistently simply don't matter for local usage".
I think we'll try to make an excellent product but probably will not try for ultra consistency. In my years in the Specialty Coffee business, I shunned "consistency" speaking that it retarded perfection. If you CAN make a better coffee, don't beat it up by trying to be "consistent".
I'm way too old to bethinking about being "Big". Just want to make a nice product and have fun.
I, ever so greatly appreciate your; "over the top" help in trying to make some nice chocolate in a small way. I hope not to get big!!
I'll try to let you know how the fermentation goes.
Kindly, Jim
Hello Sebastian,
Sorry, I meant 12x12x12 which has a volume of 7.5 gallons. My current box is approx 16x20x8 which is about 11 gallons and was only about three inches filled (4 gallons). I wonder if anyone has a copy of the Vietnam manual for cacao preparation, they had all the measurements but it is off line now???
Hello Melonie,
Do you have any specifics on how you go about the fermenting process in small batches?? Do you use boxes or another method? Thank you for your help.
Thank you both for your help. I'll try a 12 inch cube and see how it works next time. Any other suggestions would be appreciated.
Kindly
Thank you Sebastian: I am at sea level 8.5 degrees off the equator. I am trying to do a six day fermentation of freshly removed from the pod beans getting their temp to the 45 - 60 degrees C at about the forth day. I remember the boxes in the missing article were smaller and deeper than the one I made. I am also only doing smaller batches (15 Kilos or so) at least while I experiment and get started. I am looking to produce a dark chocolate and make it into 1 oz bars. This is the plan but I am light on my feet with all of it. My current box is about 16 X 20 X 8 there is about 3 - 4 inches of the beans in the bottom. Again, thank you for your help.
Again, thank you
OK, I am a newby FNG you might say. I am almost done fermenting my first approximately 15 kilos of beans. They did not reach the 45 degrees C suggested (Highest temp so far 34.6 degrees C). I just whipped up a fermentation box with holes in the bottom, banana leaves perf on bottom and on all sides. I had a web sight with the correct size to make the fermentation boxes (a manual from Viet Nam on cocoa processing) but it is off the internet now. Does anyone know the correct size to make boxes for fermentation? I think for 25 kilos would be what I need....or less.
I was a private pilot (still am technically) and the brotherhood of pilots is nothing short of amazing. I am getting that same feeling from the Chocolate life and the people making chocolate. It is Sunday m,owning, I fire out a question and people rush to help and spread their knowledge. I love the people and thee chocolate!! Thank you for your help. Makes perfect sense!
There seems to be lots of discussion about pulverizing the sugar before adding it to the chocolate liqueur. Is there some reason powdered sugar is not used?
Hello Miquel,
Thank you for your help. There certainly is plenty of Palm oil in the area, the landscape is ugly with palm plantations for the oil.
I am very newly into this and do see farmer's markets as a possible outlet as well as a source for locating wholesale accounts. I will work on my "tempering" and experiment with shelf life. The good news is it really seldom gets over 80 degrees Fahrenheit here.
I thought if I did fairs, farmer's markets I might keep it in a cooler. At the moment, I am thinking about using a mylar packaging that I use for my freshly roasted coffee. I can seal it tight and then keep it out of ANY sunlight.
Again, thank you kindly.
Jim
I'm not sure how many stupid questions we are allowed? But here goes. Does the amount of Cocoa Butter added make a difference in the stabilization of the chocolate in warm weather? I live in Costa Rica, will be making and selling my chocolate here where it is always warm (thank God). Any other tricks for making chocolate less susceptible to heat?
Thank you all for your help, I ordered some cocoa butter on eBay and will try using that in my next batch. Lots of experimenting but all good! GO Costa Rica in today's world cup game!!
Thank you Sebastian, it's a learning curve buit lots of fun.
Jim
So, I made my first couple batches of Chocolate a week ago and even with all my mistakes, it was GREAT. Maybe like a hot dog when you are camping...better than a rib eye at home. Anyway as I move forward and plan for my next batches, I was going to make cocoa butter to add to my chocolate. I was surprised to find that the information on making my own cocoa butter was basically extract it from the chocolate I was planning to return it to.
Am I missing something here?
Hello, not sure if anyone is still watching this thread but I have gone from not knowing a thing about packaging to having my bars on the market. Sold out in hours on the debut with a small store. This display, which I made, works well for horizontal labels.
Got sleeves, paper backed foil and am rocking. Now I need to up my production!!!
Does anyone know of a source for pre cut aluminum foil squares? Not really square, rectangle 4" X 6" to wrap chocolate?
Hello Shalini,
I'm a real newby and just trying to get going. Your display looked great and is something I can easily make, I make displays for my coffee now. My question is how you do the rest of your packaging? It appears as though maybe foil with a paper sleeve? Is this something you came up with or is there a company that makes these components. I guess I would need to know the mold necessary too. I currently only have a 1 oz mold.
