I have no further information. I am continuing to use the stones as they are - 15,000 hours since new.
Cocoatown Stone Re-grinding
I have not found an answer nor any community best practices. I will raise the question at the Northwest Chocolate Festival in two weeks.
Hi Paul, did you find an answer to your question? I am interested in your discovery if it makes a difference or not, intuitively I would say the rollers need to be resurfaced to introduce some gripping texture but let me know what is the case for you. Appreciate it.
Paul Picton:
Hello. After two years of constant use, the stones in my large cocoatown grinder is very smooth. The smooth seems to contribute to more roller sticking and less smoothness in the chocolate. Has anyone re-roughened the surface of these stones? Any thoughts, comments?
Hello. After two years of constant use, the stones in my large cocoatown grinder is very smooth. The smooth seems to contribute to more roller sticking and less smoothness in the chocolate. Has anyone re-roughened the surface of these stones? Any thoughts, comments?
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• 7 years ago
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• 7 years ago
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@the-4-chocolatiers
• 7 years ago
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.