I am using cocoatown's but I had to modify the equipment and reduce the pressure on the granite rollers because it was depositing stone into the composition previously.
Sugar crystal not breaking down in Melanguer after 24 hrs
35% sugar in my batch of chocolate has been in the melanguer for 24 hours.
I used table sugar thinking that the melanguer would take care of it after a day.
But it hasn't. The chocolate feels like eating fine sand. It is in fact sugar because it does melt in the mouth.
I have another 20 hours to go till I want to stop this batch but right now Im not certain if the sugar will break down by then.
I did not expect the sugar to give me more problems than the cocoa nibs.
Your tips and guidance are much appreciated.
--Ning
updated by @ning-geng-ong: 04/21/15 01:55:31
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