Grinding Cacao - Episode 4 - Craft Chocolate TV

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Episode 4 discusses grinding nibs into chocolate. There are a variety of methods when it comes to reducing nibs into cocoa liquor, and they can differ greatly depending on a chocolate maker's style. Here, Dylan demonstrates Manoa Chocolate's approach to the grinding process.
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Music - PsalmTrees - Autumn Turned Winter

Опубликовано:

16 сен 2024

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Комментарии : 40

@kwame176 4 года назад

You are doing great work. I look forward to opening a factory in my home country Ghana.

@a9five 2 года назад

Looking forward to making my own fine chocolate. As a Mexican decent, not much people know that chocolate comes from Mexico!

@namgirl7518 2 года назад

Hey Dylan, if your Melanger is running for 4 days. Are there people watching it 24/7? Reason why I am asking. I have a wet stone grinder and sometimes the chocolate would start getting very thick, making it impossible to let it run overnight. I constantly need to keep an eye on it and heat it every couple of hours. Any thoughts?

@Lou-li5mv 2 года назад

I have a question about the grinding process - - how do you manage temperature control? is the friction of the grinding enough to reach optimal temperature? which would that be?

@MegaNovembar 2 года назад

Did i get it right, ball mill and five roll refiner are used for the same process step? You either use ball mill or five roll refiner

@rakeshandrai 4 года назад

why dont you first make the powder of sugar in mixer-grinder before adding ?

@trojanfabro6421 3 года назад

I wanna know the mane of machine

@everestacademy3600 4 года назад

I appreciate your work And i am learning so many things....may God bless you. I ll be so happy if I get a chance to work with you... Thank you🙂

@safetyleednkom8274 4 года назад

You mean after you grind them you put them again to ball Mill?

@rob26b 4 года назад

What are the benefits of buying the beans, roasting and winnowing instead of buying nibs which are already roasted and winnowed?

@czarodziejmarx 4 года назад

It’s just that you get to control those processes and impact the flavour (through temperature and time of roasting for example)

@johnreyjordas8541 3 года назад

What is the device you use to measure the texture after you grind?

@breestafford8878 2 года назад

its called a grindometer

@safetyleednkom8274 4 года назад

Please show us the ball Mill process

@vojtechstar_ha 4 года назад

Hi! When is the right time for you to put sugar in the ball mill? For example - I’m going to do grinding for 24 hours. Thanks for your help

@CraftChocolateTV 4 года назад

It depends on the kind of ball mill you have but we add sugar after 1 hour in our Packint Ballmill. The total run time should be no longer than 2.5 - 3 hours. Check out episode 10 to learn more about the ball mill.

@vojtechstar_ha 4 года назад

@@CraftChocolateTV Oh sorry a mean stone grinder, not ball mill :). You talk about adding sugar "very soon", my question was what very soon means to you.

@AHERZ 4 года назад

@michaelsotingco3704 4 года назад

Hi, did you extract the cocoa butter before you put sugar in the grinder?

@muratsa100 4 года назад

After you get the desired micron start adding sugar

@jena6446 4 года назад

Is this machine for sale?

@VenoBucic 3 года назад

Is this milk chocolate

@loundjaahlam8788 3 года назад

هل توجد قناة مثل هاذي بالعربية

@brunolamas2755 4 года назад

What is the name of rule that you show in video to measure the particule size of chocolate??

@jcla490 4 года назад

Grindometer, you should be able to find one on Amazon for around $150. Mine is from Baoshishan and is well made!

@Deepa0309 3 года назад

Can we add jaggery instead of sugar.

@RRR-mr9rh 3 года назад

Na tondhu pori niyanku koosu, dhevathai konchum loosa pesathe mari thana nake.

@annfuller714 4 года назад

who said that we want the chocolate to be silky smooth. I do Not want that. I want my chocolate a bit textured. It tastes better and the mouth feel is better when it is not overly refined.