Forum Activity for @Felipe Jaramillo F.

Types of Sweetening and Conching Time

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Panod,

Congratulations on your first batch! Here are a few ideas that come to mind regarding viscosity and sweeteners:

I believe brown sugar has a higher water content than regular sugar. This may cause the chocolate to seize and can explain the change you saw after adding the additional sugar. If the chocolate is too strong, you can alwaysadd additional cocoa butter instead of adding more sugar. It will help the chocolate flow better. Of the 5 batches I've done so far, the best one was the first, with 55% nibs, 15% cacao butter, 30% and just half a vanilla bean. At the end of conching (about 12-15 hours) it was good, two week later it was just fantastic and creamy.

All the best,

Felipe

Bean-to-cocoa butter and cocoa powder

Posted in: Tech Help, Tips, Tricks, & Techniques

Antonio,

I was researching the same topic a while ago.The people from Grenada Chocolate seem to have been able to build one themselves:

http://grenadachocolate.com/tour/press.html

And I also found a thread discussing how you would go about building it yourself. In short, it is not very easy or reliable to do this.

I look forward to reading other, more up-to-date opinions.

Looking to learn how to make chocolate - bean to bar process

Posted in: Chocolate Education

I wanted to share how to modify the stock Ultra Grinder machine. Here are the resulting pics showing the stand, bottom ventilation and the ventilation/heating mini-tower ( 1 , 2 , 3 ). This video shows a way to drill the top ventilation holes and a reference to the Santha Air Flow Modification . Even though it was fun and educational to do it myself I feel that buying the chocolate machines from an authorized dealer provides warranty is good value.

So these machines are perfectly capable of producing fine chocolate, but with a limited yield per week depending on the conching time. I assume about 10 kgs per machine.

Brad brings up a great point in time (over 36 hours) decreasing acidity and developing flavor. I have been wondering if ventilation and temperature play an important role when conching with the Santha/Ultra machines. I recently processed a Colombian Santander (fron ChocolateAlchemy) for over 36 hours at 120-130F with a closed lid in my Ultra. The result was still acidic, which I didn't find in previous test with Ecuador cacao.

Do you think it is a good practice to open the lid and have a small fan blowing air on the chocolate?

Looking to learn how to make chocolate - bean to bar process

Posted in: Chocolate Education

Hi Adamandia,

You should check the Chocolate Alchemy site, it's forums and archives. Using the search you can read back on the archives and follow through several good chocolatier's careers like Brad or Alan, who started with home chocolate making and moved on to larger operations.

That being said, it would be easier to learn from someone locally, so maybe you can find someone to help.

I am just going through the process and even without formal lessons, the results are way beyond my original expectations.I'd be happy to help.

Regards,

Felipe

Modding stock Ultra Grind+ wet grinder for chocolate use

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi Antonino,
Thank you for the kind reply. I completed the changes on friday and have tested throughout the weekend. Temperature readings on the case don't go over 130f even after 4-6 hours of continued use but I did notice a bit of a ''motor" smell and one drop of black fluid on my first batch.

The lack of cacao beans brought me towards gianduja making and the texture and flavour is just amazing. I never thought I would be producing such smoothness at home.

I will keep on reporting on my progress.

Felipe

Modding stock Ultra Grind+ wet grinder for chocolate use

Posted in: Tech Help, Tips, Tricks, & Techniques

From what I have researched the basic modification would require opening vents at the top of the motor cover (either drilled holes or lines), lifting the machine on a stand and adding an extra fan at the bottom.

I already have a fan from an old video card with it's own 12V 0.15amps that I will use for cooling. While I get a hold of cacao beans I will try making gianduja with some nuts this weekend.

Felipe

Modding stock Ultra Grind+ wet grinder for chocolate use

Posted in: Tech Help, Tips, Tricks, & Techniques

I was recently in Bangalore, India and found wet grinders almost everywhere. I bought an Ultra Grind+ at a good price and brought it back with me to Colombia.I understand people need to modify the machine for continuous operation for chocolate use. Could anyone describe these changes? I should be able to find local help to increase ventilation or change fans as needed.Also, should I avoid using the machine for other culinary uses? It even comes with a kneader accessory and to justify the purchase I promissed my wife all kinds of tasty recipes including our own arepas (from ground corn) or dahl (ground lentils).My quest for homemade chocolate is just beginning but 2012 will be my bean to bar year.RegardsFelipe
updated by @Felipe Jaramillo F.: 05/22/15 03:05:45

Deep Insights Needed: Hot Chocolate

Posted in: Recipes

Tom, the cheese is similar to mozarella. They call it 'queso campesino' or country/peasant cheese. There are some videos on youtube of the process to make it.

Some people use mozarella, it's a matter of personal choice. The cheese is cut into cubes and put into the cup to heat up before drinking. The queso campesino retains its structure and becomes chewy, which is really nice. I guess a more neutral flavor is preferable to more mature cheeses.

Deep Insights Needed: Hot Chocolate

Posted in: Recipes

Chirag, thanks for resurrecting this thread, I had missed it earlier.

I can say that the hot chocolate we drink in Colombia is very popular with a favorite being the addition of white cheese, which melts in the chocolate and also releases some slightly sour milk fat. Very good. Not sure if it is common elsewhere.I do remember friends from the UK who were shocked and refused to put cheese in their hot chocolate.

Mast Brothers

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi Clay,

Thank you for your input. I have indeed read about your concern with convection ovens. Could you share your thoughts on these points:

1. For Home Chocolatiers: I would assume you prefer a smaller roaster like the Behmor 1600 to a household oven?

2. For larger operations: I was curious to read in Askinosie's ' How we do it ' that they are using a roaster and a winnower from 'Columbia' (step 13 and step 18). I assume he means Colombia, South America and not Columbia, PA.

With Colombia being more focused in Coffee than in Chocolate, would it be a good idea to look for used coffee roasting and winnowing equipment if I am located in the country?

Thanks!

Felipe

Thanks again,

Felipe

Mast Brothers

Posted in: Geek Gear - Cool Tools (Read-Only)

Solis,Did you figure this out? I have a tabletop convection oven (KItchenaid) and it seems to be irregular in the heating.I see some restaurants use Cadco and was wondering if there are other good brands to consider.Regards,Felipe

Mast Brothers

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi Solis,

I guess you did see the video on Vimeo?Click to View Video

Not sure if the brand of oven is visible there.

Felipe

Drain Frame for wet grinder.

Posted in: Tech Help, Tips, Tricks, & Techniques

Nice! A clever idea to get the last bit of chocolate from the stones. I usually remove the stones and put them on the marble slab as the there may be some slightly rough, unground nib pieces in the top that will drop when scratching.