I’ve had this melanger for a while and have made a couple of different types of chocolate. this time documented the whole process for making 75% dark chocolate on video. I hope it’s useful for those who were interested in how it’s made or wanted to make some themselves. Used marble for tempering and it was my most successful attempt so far!
Here's YT video link. Enjoy! :)
Does anyone know why this happened to me? The mill started to leak something black, maybe some kind of lubricant (for whatever reason they put lubricant into parts that come into direct contact with food).
I used a radiant heater in combination with a thermostat to maintain the temperature of the mixture between 40 and 45 degrees (last photo shows my setup). I don't know whether it's too high temperature that caused the problem, but then how on earth am I supposed to make chocholate in this grinder?
I don't know how I can trust any machine again, I noticed this by accident and it could have happened that I wouldn't have seen this and poisoned myself and everyone whom I gave this chocholate. Can you give me any advice 😭
Thanks a lot...
When making chocolate bonbons and scraping the moulds either making the shells or sealing them i see videos and the polycarbonate its clean after scraping for me my mould is covered in chocolate wth am i doing wrong
Hi all I’m not classically trained just watched a lot of YouTube and went through chocolate making forums. I have a small vegan chocolate shop and my chocolate bar that’s the most popular-Dubai chocolate bar- I have the most issues with. I use couverture chocolate, use a chocovision tempering machine and poly carbonate molds but lots of people complain my chocolate is too thick relative to the pistachio paste. Now I use enough pistachio paste but I find if I go light on the chocolate I have issues with little holes in the top or sides where the pistachios trying to push itself out and then I have do patch work which doesn’t look great. So I make the tops and sides thick. But then the complaints. Idk why people complain because they are getting more chocolate for their money but it’s pretty common. Any advice would be helpful.
I tried making chocolate bonbons in a polycarbonate mold (its the mold for making chocolate i am not sure if this is the correct material i am mentioning or not). The chocolate got stuck, and not even one bonbon came put. I tried melting the chocolate and scooping out the melted chocolate out of the mold one bonbon at a time, but the chocolate wasted is too much because a spatula won't fit inside each bonbon opening, and its a tedious time consuming process. I have 2 question, how to get chocolate out of the mold when the bonbon is hopelessly stuck, and how to ready the mold before pouring the chocolate so the bonbon will comeout seamlessly.
Soft and rich ganache, loved it! video recipe and process here