de nada!

thankss Sebastiann!

yes.  lecithin makes the chocolate 'thinner' (more like water when you pour it - less viscuous) - it's a way to use less cocoa butter and make the chocolate easier to work with.  It's an emulsifier.

if two wheels mill stone.

process lasts 12 hours, I would add the crushed cocoa butter and then sugar and milk. but especially at the beginning. this also correct?

 

Lecithin is it for?

 

thanks Sebastian!

It is Chinese.  I've had very good luck with it, but it will arrive very dirty.

 

Order of ingredients can vary greatly depending on what equipment you have and what you're trying to do.  If you're using a wet grinder (the stone mill), add your liquor, dry ingredients, and perhaps some cocoa butter (it's difficult for me to say w/o knowing the exact formulation - youll need enough cocoa butter to keep it fluid during mixing).  Always add lecithing if you choose to use it towards the end of the process.

Thanks sebastian, this mill is Chinese?

 

I see you know a lot of chocolate, I started with this issue about 7 months ago.

I can ask you a question?

 

I have doubts at the time of placement of the ingredients, Nibs, cocoa butter, sugar and milk.

 

You know the order and times?

 

 

sebastian many thanks and sorry so many questions!

You might want to consider a JML colloid mill (JML 65 is the smaller one, JML 120 is the larger). Both will require EXTENSIVE cleaning when you recieve them, but are quite effective at a lower cost than $5k ($1.5-3.0k).

The water cooling will be important to ensure you don't burn your liquor during grinding.

Hello Sebastian, I recommended a colloid mill but the price is 5000 dollars.

I need to grind 40 kilos per day

Can you give a sense of what you consider to be 'not too expensive' and the quantities that you're looking to mill?

Any recommendation of machines to grind cocoa, before placing it in the Melanger that is not too expensive?

 

thanksss

updated by @mariano-garcia: 04/09/15 04:17:30