That sounds awful! I haven't used it enough to be able to recommend or not recommend, but the chocolate I have been making so far has turned out really good. I have to say, if I felt like there was an alternative I would certainly purchase from someone else.
Thanks, you guys - I will definitely look into getting a different belt. Moral of the story being, once you buy a CocoaTown don't plan on utilizing their customer service :)
I just used my CocoaTown ECGC-65A for the first time last week and ended up with black powder all over the floor and under the bowl that appears to be shredded rubber from the belt. I pre-ground the nibs and it was a very small batch, less than 15 lbs so there should not have been any undue stress on the belt.
When I called CocoaTown they told me it was because the room temperature in my facility is too cold (65-68F) and needs to be at least 80 degrees F. Is this true? If so, you obviously would need to have a separate heated room for the melanger.
Any insight at all would be greatly appreciated as I am so very frustrated with their customer service!
Thank you!
Nichole Warner
Just Good Chocolate
Hi All,
I am wondering if someone would be willing to share tips on roasting beans in a convection oven? Mostly wondering about a baseline temperature to start with, and do you start high for a period then lower or stick with one temperature throughout? I know there will be different profiles for different beans, but would love to know a good place to start and how to know when you've got it right.
I truly appreciate your help and expertise!
Nichole
You could contact Dandelion Chocolate at info@dandelionchocolate.com
They were there pretty recently for a sourcing trip so may have suggestions for you.
