@ben-rasmussen
• 7 years ago
• comments: 0
Posted a response to
"Has anyone ever built a DIY ball mill?"
"I know of a few makers using a ball mill to to make 2-ingredient 70% bars, which almost certainly don't have that high a fat content. Where'd you..."
@ben-rasmussen
• 7 years ago
• comments: 0
Posted a response to
"Has anyone ever built a DIY ball mill?"
"I have been thinking about one, but with a different design than the one you linked to. My version would have a U-shaped tub with stirrers that..."
@ben-rasmussen
• 7 years ago
• comments: 0
Posted a response to
"Looking to purchase 65lb grinder/melanger"
"Hello,
Since the Rumbo shares the main overall design ideas with all other melangers (stones spinning on a stone base), I'm sure it can be used to..."
@ben-rasmussen
• 8 years ago
• comments: 0
Posted a response to
"Where to buy molds? And need help picking a melanger"
"Hi Adir,
Molds have been discussed on this forum many times. I'd suggest doing a search for 'molds' here on TCL and reading the existing threads...."
@ben-rasmussen
• 8 years ago
• comments: 0
Posted a response to
"syringe"
"Glad to hear it helped. :)"
@ben-rasmussen
• 8 years ago
• comments: 0
Posted a response to
"syringe"
"If you don't do something like this already, try rubbing a little chocolate around the inside rim of the syringe before putting in the..."
@ben-rasmussen
• 8 years ago
• comments: 0
Posted a response to
"bean to bar chocolate %'s question - help needed to put mind at rest"
"This has been discussed in some detail elsewhere on these forums. You could do a search and find a bunch of threads dealing with it."
@ben-rasmussen
• 8 years ago
• comments: 0
Posted a response to
"bean to bar chocolate %'s question - help needed to put mind at rest"
"
The cacao percentage of a chocolate includes both non-fat cacao solids and cocoa butter. Technically, a 70% bar could be made up of any of the..."
@ben-rasmussen
• 8 years ago
• comments: 0
Posted a response to
"Santha Melangeurs"
"It sounds like there could be a crack in the epoxy somewhere. Once you finish this batch, clean the machine really well and then reseal with a..."
@ben-rasmussen
• 8 years ago
• comments: 0
Posted a response to
"bean to bar chocolate %'s question - help needed to put mind at rest"
"The first would be a 75% cacao chocolate. The second would be a 70%."
@ben-rasmussen
• 8 years ago
• comments: 0
Posted a response to
"Looking for Viable chocolate grating options"
"Kerry: do you have any problem with chocolate starting to melt when using that attachment? I've tried to use the shredding blades in my food..."
@ben-rasmussen
• 8 years ago
• comments: 0
Posted a response to
"Looking for Viable chocolate grating options"
"I do a 'pulverized' chocolate for a couple customers. Essentially, I just break chocolate blocks into smaller chunks and then put them in a food..."