My mom is shocked seeing her grinder making chocolate instead of Idly/Dosa batter...Our Premier Company should be proud of you for sharing such an info with us. BTW Very nice and informative video :-)
Mahalo for the video, bra! East Maui Chocolate, LLC here! We've worn through more melangers than you can shake a cacao pod at! Well, three so far, actually. Hehe. Aloha!
Great video!! My daughter bought me a premiere grinder for Christmas. I was making my own dark chocolate without a grinder now I'm stepping it up a bit. Very informative and helpful!!! Bridge
Hi Dylan, a couple of points to add to your highly thoughtful videos: 1. One has to be very careful using the heat gun. It is easy to damage the melanger by over-focusing the hot air to any spot. 2. Warming the nibs in a microwave oven 30 to 50 seconds - warm to touch - will help to liquefy quickly 3. Add sugar at the location where the chocolate is moving the most, near the wiper. Avoid adding near the axle where the Delrin inserts spin on SS axle.
Hai Dylan You are really a wonderful person. By sharing your experiences with complete details you are helping and encouraging so many in this industry Thank you so much from India 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
Thanks for the video, I learned quite a bit, it is good to have the experience with the mini grinders before the big ones, I don't even have space for it!
I'd been experimenting with a mix that contains cashew nuts, vanilla pods, coconut sugar and cacao butter mainly. I heated the cacao butter on a bain marie and dry blended the other ingredients in a high speed blender, then added the cacao butter to the blender and blended it all to what was quite a smooth mix, I then added this to the melanger, but after a while, a thick hard layer formed around the bottom and on the stones which was interfering with the rotation. It got worse, to a point where the whole melanger was moving and eventually the stopped the rotation. I ended up scraping it all out and putting it back in the blender to try break it down. I thought it may have been the cashew nuts causing the issue. I looked up what might help and adding an emulsifier was suggested. I added coconut milk powder into the blender, and then put it all back in the melanger and it worked, it didn't coagulate again! Next time, I did the same recipe, but this time added coconut milk powder from the start, however it started happening again. I was thinking it must be the nuts, but then I remembered I think maybe one of your other videos I saw a long time ago, where it was suggested to put the sugar in later. I Googled what can happen if you add sugar too fast to chocolate conching and it seemed to describe what was happening with me. Next time I will try the same method, but to add the sugar after a few hours and only a small bit at a time. I guess the time the coconut milk powder stopped it from happening again, it must have just been ground to a stage where it was able to compensate for the other ingredients. Has anyone else experienced this and should adding the sugar later stop the coagulation from happening in future? I use coconut sugar so it's in larger particles than regular white sugar I believe and from what I know may have a slightly higher moisture content, so this probably doesn't help either. How soon could I start to add the sugar I wonder? I think another video I saw said after about 1-2 hours? Any feedback would be appreciated :)
Hello! I want to buy a small melanger for starting a chocolate business. I like Premier. But I can't figure out why most chocolatiers choose the 8 lbs model when this company sells the 10 lbs model? Do you know what the difference is? Why don't people buy the 10lbs model? Thank!
Hey! Thank you so much for sharing all of your information. I do have a question for you though about the length of time in the refiner. Since it stays in there for a couple days, did you ever worry about leaving it unattended while running? Or, did you always have someone (an employee or yourself) scheduled to be there the entire time (maybe in rotating shifts)? I appreciate all the information you've shared so far.
What could you use instead of a grinder? Thanks :) Thank you for taking the time to make these videos, I am enjoying them while learning about chocolate. :)
Thanks for the great video! I'm actually about to start my small chocolate production in Vietnam (where sourcing beans is quite easy:) ) I suppose that such a small melangeur was still useful for you to learn how to make chocolate prior to starting your business? What size of melangeur would you consider big enough to start a small production? Would the spectra 45 (45lbs batches) be big/strong enough to not need maintenance for a couple years? You're talking about stones deteriorating. Are these usually easy to replace? Thanks!
What do you suggest the sugar ratios and other quantities of ingredients to be if you were using cocoa liquor/100% cocoa paste in wafer form (instead of the cocoa nibs)?
Hi Dylan, Great video, thank you! I use the table top wet grinder (Premier) to make chocolate at home. Do you actually recommand to put the lid on or off during the refining process ? does it have any effect on the chocolate ? Thank you Olivier
Remember once you have put all the cocoa nibs in to melanger keep it open for 3 to 4 hrs, let the acids and moisture go off and later u can close the lid. Enjoy
Hi, great video but I have a problem with my grinder. I’ve only used it a couple of times and the wheels are leaking a grey/black fluid, do you know why this is so? I actually bought another brand too and the same is happening. I’m losing my mind why this is happening lol please help
did u find any solution to this? I am encountering the same! I removed wheels completely and cleaned any residue and oil inside, used it once to make peanut butter which was fine. Second use I have black dirt gathering at top of mixer, think it must be residue from drum but any help/advice would be amazing
Hi I had mad the chocolate from the scratch with three ingredients cocoa beans,cocoa butter, sugar after all things just one thing I need to now y dose my chocolate melt to fast after removing from the refrigerator
Do you ever tighten down the refiner all of the way, or do you only leave it at two turns during the whole process? If so, at what point do you tighten it all the way down?
We usually never tighten down the wheels all the way, it creates unnecessary stress on the machine and we notice it doesn't make a noticeable difference in the chocolate's texture.
My Premier unscrews itself when I don't tighten it down. I'm confused by the video shot from overhead--gotta be an optical illusion, but yours looks like the same thing's happening. What??
Yes! I want to know that, too. This must be something you figured out by trial and error, and I would very much like to know what bad thing might happen if I put the sugar in earlier, please. PLEASE?
@@lisab.21 I've made it putting the sugar in earlier and nothing bad happened. Basically I waited until the machine was running smoothly with the nibs for an hour or so and then added the sugar.
You must wait about 4 to 6 hours so the acidity in the nibs dissipates, make sure your lid is off so the acids disappear and don’t get trapped in the mix. I sometimes wait even longer before adding sugar. It all depends on the cacao you’re using. Good question.
Oh! Like firing my kiln--gotta leave the lid cracked long enough to let the organics burn out of the clay. If the lid is closed before that's complete, the atmosphere isn't conducive to burn out. The consequences are...dire (boom).
They're designed to work that long. If you were to give it a break, you'd have to jump through some major hoops when the break was over. Either you would have to somehow keep the chocolate melted and liquid inside the melanger until you were ready to turn it back on; or you would have to remove the chocolate, clean up the melanger enough that the remaining cooled chocolate wouldn't prevent the stones from turning, and then when you were ready to get going again, melt the chocolate and pour it back in the melanger.
hombre si en la primera maquina en la de moler a mano lo pasas 4 veces dentra mas suave, pero tienes que molerlo cuatro veces a mano y no tendras que usar calentador.
Lecithin reduces viscosity meaning it flows better. Lecithin is not necessarily needed in chocolate making, you can always increase the amount of cocoa butter to reduce viscosity but at an increased price. Increasing the cocoa butter also impacts the recipe, espcially if you are targeing a certain percentage for your chocolate, more cocoa butter means less cocoa nibs to hit your percentage marks. Large chocolate makers likely use lecithin both to reduce costs but also for viscosity lowering so the chocolate can be piped through the impellers to various locations in their manufacturing plant.
I tried chocolates at home 100 times but the taste was not like Cadbury .... I don't satisfied with that all recipes but this is real recipe...know I get thax
Wtf. I thought wet grinder was just an Indian thing, but today I knew that people from other countries also use wet grinder as well, and that too to make chocolate. I have to try this at home for real.
damnit... i wish I could buy a grinder like that in denmark - but there are NO places that sell these things! ...and I'm not paying 200$ to ship in a 300$ grinder from india!
Would you enjoy a trip to one of the places where they sell them, and bring one back on your lap? Might end up costing the same but be more fun. Just thinkin.'
@@webkilla Well, THAT'S good, then! But, really, my little work-around is a viable option for all sorts of things--I myself am currently considering combining a nice little vacation in Mexico with quite a bit of dental work. Something to keep in mind...
The advice you provide comes from years of trial and error. And you provide us that to us for free. Much appreciated!
My mom is shocked seeing her grinder making chocolate instead of Idly/Dosa batter...Our Premier Company should be proud of you for sharing such an info with us. BTW Very nice and informative video :-)
Mahalo for the video, bra! East Maui Chocolate, LLC here! We've worn through more melangers than you can shake a cacao pod at! Well, three so far, actually. Hehe. Aloha!
Great video!! My daughter bought me a premiere grinder for Christmas. I was making my own dark chocolate without a grinder now I'm stepping it up a bit. Very informative and helpful!!!
Bridge
Thanks for your honest advices and transparency! Wishing you the best of luck in your business!
OMG....The struggle and the success behind....I can feel it
Hi Dylan, a couple of points to add to your highly thoughtful videos:
1. One has to be very careful using the heat gun. It is easy to damage the melanger by over-focusing the hot air to any spot.
2. Warming the nibs in a microwave oven 30 to 50 seconds - warm to touch - will help to liquefy quickly
3. Add sugar at the location where the chocolate is moving the most, near the wiper. Avoid adding near the axle where the Delrin inserts spin on SS axle.
Hai Dylan
You are really a wonderful person.
By sharing your experiences with complete details you are helping and encouraging so many in this industry
Thank you so much from India
🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
Thanks for the video, I learned quite a bit, it is good to have the experience with the mini grinders before the big ones, I don't even have space for it!
I'd been experimenting with a mix that contains cashew nuts, vanilla pods, coconut sugar and cacao butter mainly. I heated the cacao butter on a bain marie and dry blended the other ingredients in a high speed blender, then added the cacao butter to the blender and blended it all to what was quite a smooth mix, I then added this to the melanger, but after a while, a thick hard layer formed around the bottom and on the stones which was interfering with the rotation. It got worse, to a point where the whole melanger was moving and eventually the stopped the rotation. I ended up scraping it all out and putting it back in the blender to try break it down. I thought it may have been the cashew nuts causing the issue. I looked up what might help and adding an emulsifier was suggested. I added coconut milk powder into the blender, and then put it all back in the melanger and it worked, it didn't coagulate again!
Next time, I did the same recipe, but this time added coconut milk powder from the start, however it started happening again. I was thinking it must be the nuts, but then I remembered I think maybe one of your other videos I saw a long time ago, where it was suggested to put the sugar in later. I Googled what can happen if you add sugar too fast to chocolate conching and it seemed to describe what was happening with me. Next time I will try the same method, but to add the sugar after a few hours and only a small bit at a time. I guess the time the coconut milk powder stopped it from happening again, it must have just been ground to a stage where it was able to compensate for the other ingredients.
Has anyone else experienced this and should adding the sugar later stop the coagulation from happening in future? I use coconut sugar so it's in larger particles than regular white sugar I believe and from what I know may have a slightly higher moisture content, so this probably doesn't help either. How soon could I start to add the sugar I wonder? I think another video I saw said after about 1-2 hours?
Any feedback would be appreciated :)
Do you need to keep the machine on for a days to make chocolate or can you pause and then pick up the next day?
Hello! I want to buy a small melanger for starting a chocolate business. I like Premier. But I can't figure out why most chocolatiers choose the 8 lbs model when this company sells the 10 lbs model? Do you know what the difference is? Why don't people buy the 10lbs model? Thank!
10 % coco butter
60% nibs
6 hours later we add sugar
30% sugar
Thank you very much for this video. I have already bought that grinder. Good advise for doing the right steps. I will start with white choclate.
I appreciate the information and detailed explanations.
How many intervals between the days..? Will u run that grinding machine continu.. For two days?
Hey! Thank you so much for sharing all of your information. I do have a question for you though about the length of time in the refiner. Since it stays in there for a couple days, did you ever worry about leaving it unattended while running? Or, did you always have someone (an employee or yourself) scheduled to be there the entire time (maybe in rotating shifts)? I appreciate all the information you've shared so far.
I also have the same question
Does it need to grind constantly for 2 days?won't it affect the machine?
Fantastic. Thanks so much for these “Breaking Good” videos. I’ve learned so much.
What could you use instead of a grinder? Thanks :) Thank you for taking the time to make these videos, I am enjoying them while learning about chocolate. :)
thanks for the advice. Can you recommend an industrial one?
thank you. any tips good grinder (not the small one), you recommended yo buy?
Thank you for your valuable advice Thank you so much. My small request how to prepare Milky chocolate ? But how many days it'll store?
Thanks for the great video! I'm actually about to start my small chocolate production in Vietnam (where sourcing beans is quite easy:) )
I suppose that such a small melangeur was still useful for you to learn how to make chocolate prior to starting your business?
What size of melangeur would you consider big enough to start a small production? Would the spectra 45 (45lbs batches) be big/strong enough to not need maintenance for a couple years?
You're talking about stones deteriorating. Are these usually easy to replace?
Thanks!
Need ua help
Thanks! Real cool video with some useful advise and recipe. Do you use lecithine in your production?
What do you suggest then?
How much time would you save if you run the sugar through a spice grinder first?
Can I use cocoa powder in starting a small business for chocolates? Thank you
Thank you for the great video! Could you please recommend a melanger to start with?
What do you suggest the sugar ratios and other quantities of ingredients to be if you were using cocoa liquor/100% cocoa paste in wafer form (instead of the cocoa nibs)?
Thank you si much you have no idea how helpful this videos are
very informative. how much does it cost having that kind of chocolate machine?
About $300 for that one
Do you have a method video for 34% milk chocolate?
Thank you for sharing where do you get cacao supply? It’s so expensive in the US mainland, and most of it comes from Latin America.
My chocolate is grainy. Is it because I only let the Grinder go for 8/10hrs or is my tempering off?
Is the butter from the same origin? Or the butter has no real taste?
Total time in small refiner ? Continues running refiner ?
Please answer, Can i change the cocoa butter with other oil ? Palm oil or olive maybe ?? Thank you
Coconut oil
Can use any alternative butter for cocoa butter
I would like to know the ratio as I’m planning to create my own brand of chocolate with bean to bar concept.
Excellent tutorial thank you!
Wait so u ran it for 2 days?
can you make compound chocolate with the mélanger? is it the same process
Hi Dylan,
Great video, thank you!
I use the table top wet grinder (Premier) to make chocolate at home. Do you actually recommand to put the lid on or off during the refining process ? does it have any effect on the chocolate ?
Thank you
Olivier
Remember once you have put all the cocoa nibs in to melanger keep it open for 3 to 4 hrs, let the acids and moisture go off and later u can close the lid. Enjoy
Thanks for the video. I wonder what the percentage stands for. Is it in terms of weight or volume?
weight ! because idk if you can measure the volume of beans because of its inconsistensy
Hi, great video but I have a problem with my grinder. I’ve only used it a couple of times and the wheels are leaking a grey/black fluid, do you know why this is so? I actually bought another brand too and the same is happening. I’m losing my mind why this is happening lol please help
did u find any solution to this? I am encountering the same! I removed wheels completely and cleaned any residue and oil inside, used it once to make peanut butter which was fine. Second use I have black dirt gathering at top of mixer, think it must be residue from drum but any help/advice would be amazing
@@samuelstruth9293 Hi, I found that I was grinding for too long so there wasn’t much left to grind if that makes sense. It was very frustrating
How much's the mill ? Cheers!
Can we use coconut oil instead of cocoa butter?
Which emulsifier use in chocolate?
We do not use emulsifiers in our chocolate, just cacao nibs, sugar, and cacao butter.
Is It a Good idéal tout mâle a couverture chocolaté with this machine ?
Hi I had mad the chocolate from the scratch with three ingredients cocoa beans,cocoa butter, sugar after all things just one thing I need to now y dose my chocolate melt to fast after removing from the refrigerator
Can you teach about making compound chocolate too
Can i use cacao powder instead of nibs ?
Do you ever tighten down the refiner all of the way, or do you only leave it at two turns during the whole process? If so, at what point do you tighten it all the way down?
We usually never tighten down the wheels all the way, it creates unnecessary stress on the machine and we notice it doesn't make a noticeable difference in the chocolate's texture.
My Premier unscrews itself when I don't tighten it down. I'm confused by the video shot from overhead--gotta be an optical illusion, but yours looks like the same thing's happening. What??
Can we run a stone melanger without stopping it?
Ok....so you run that machine for 2 days without turning it off?
Wow thank you so much
I live in a indian household and we use these grinder to make some dough but after 2h it gets really hot any way to do it properly
How much time it takes to make chocolate in big stone melanger for your chocolate ?
Could I use a microwave to melt the cocoa butter?
Yes, but slowly. 20 seconds at a time and stirring until you reach the right consistency.
Great! Thank you! 10% cocoa butter, really?
Thank you very much
Super
Why do you wait 6 hours to add the sugar? Any harm in adding it sooner?
Yes! I want to know that, too. This must be something you figured out by trial and error, and I would very much like to know what bad thing might happen if I put the sugar in earlier, please. PLEASE?
@@lisab.21 I've made it putting the sugar in earlier and nothing bad happened. Basically I waited until the machine was running smoothly with the nibs for an hour or so and then added the sugar.
You must wait about 4 to 6 hours so the acidity in the nibs dissipates, make sure your lid is off so the acids disappear and don’t get trapped in the mix. I sometimes wait even longer before adding sugar. It all depends on the cacao you’re using. Good question.
Oh! Like firing my kiln--gotta leave the lid cracked long enough to let the organics burn out of the clay. If the lid is closed before that's complete, the atmosphere isn't conducive to burn out. The consequences are...dire (boom).
Is it possible the Sugar can be ground before adding it to the mixture
How did u run the grinder for 6 days.. continuously or intermittently...🙏
They're designed to work that long. If you were to give it a break, you'd have to jump through some major hoops when the break was over.
Either you would have to somehow keep the chocolate melted and liquid inside the melanger until you were ready to turn it back on; or you would have to remove the chocolate, clean up the melanger enough that the remaining cooled chocolate wouldn't prevent the stones from turning, and then when you were ready to get going again, melt the chocolate and pour it back in the melanger.
Thank you
hombre si en la primera maquina en la de moler a mano lo pasas 4 veces dentra mas suave, pero tienes que molerlo cuatro veces a mano y no tendras que usar calentador.
How milk chocolate is made?
Hi, May i ask that some people add in Lecithin into the batch like 5% to make it more viscous. Do you add them and is it necessary??
Lecithin reduces viscosity meaning it flows better. Lecithin is not necessarily needed in chocolate making, you can always increase the amount of cocoa butter to reduce viscosity but at an increased price. Increasing the cocoa butter also impacts the recipe, espcially if you are targeing a certain percentage for your chocolate, more cocoa butter means less cocoa nibs to hit your percentage marks. Large chocolate makers likely use lecithin both to reduce costs but also for viscosity lowering so the chocolate can be piped through the impellers to various locations in their manufacturing plant.
Have you done milk chocolate
Ope now, I gotta buy chocolate 🍫
What is?is this cacao or cacao powder?
Thanks for the video. Do you have a link of where to get an industrial size grinder you recommend? Thanks :)
wondering the same thing! using the same premier grinder now, wondering what the level up is :)
Sir please chocolate compound process making video
❤
اريد ان اشتري هذا الجهاز ممكن المساعدة
What is the most you can do in one of these machines?
I m interested
Please can someone help me with a melanger? Am trying to start up a chocolate business in Nigeria. Please I need help.
Can you tell me where to get the Melanger
What nib to fat ratio makes 20% fat chocolate?
Hola, buenos días, una consulta, para un bitter cual es %de manteca de cacao que se necesita. Gracias
If you're asking how to make it more bitter, add more nibs and butter. If less than add less nibs + butter and more sugar
Lo máximo
i want to know ingredient ratio. Please
I don't get it. Why not just melt the sugar first?
HE'S VERY HANDSOME 😊
I need a grinder ,Kindly please send grinder brand details
visit: www.chocolatemelangeur.com
Hi where we can buy this grinder?
visit: www.chocolatemelangeur.com
8 hours?
I tried chocolates at home 100 times but the taste was not like Cadbury .... I don't satisfied with that all recipes but this is real recipe...know I get thax
Cadbury isn't really chocolate, look at the ingredients. You'll get that taste if you add the same garbage
How to make cocoabutter pls
How much this machine
visit: www.chocolatemelangeur.com
Plz home made choklet recipe.
How to reduce chocolate percentage ?
Less cocoa nibs and butter and more sugar. So, 30% nibs + 10% butter and 60% sugar is much sweeter than 60% nibs + 10% butter and 30% sugar.
@@EaZy-Tr or add whole milk powder for milk chocolate
You sound like the guy from impact theory
Wtf. I thought wet grinder was just an Indian thing, but today I knew that people from other countries also use wet grinder as well, and that too to make chocolate. I have to try this at home for real.
This recipe 1 kg chocolate slab
Would you sell it ? Lol
damnit... i wish I could buy a grinder like that in denmark - but there are NO places that sell these things! ...and I'm not paying 200$ to ship in a 300$ grinder from india!
Would you enjoy a trip to one of the places where they sell them, and bring one back on your lap? Might end up costing the same but be more fun. Just thinkin.'
@@lisab.21 I found some local dealers - but god heavens were they well hidden
@@webkilla Well, THAT'S good, then! But, really, my little work-around is a viable option for all sorts of things--I myself am currently considering combining a nice little vacation in Mexico with quite a bit of dental work.
Something to keep in mind...