How to make chocolate with Premier Chocolate Refiner - Method 2
Make gourmet chocolate, with ease, at home!
If this is the first time you are using the Melanger, start off by cleaning it for any of the manufacturing dust. (Follow our video Click here )
Now before you begin the process of making your very own chocolate at home, you will need a few things.
We are going to be making a 70% Dark Chocolate Batch.
Required Ingredients :
· 1400 grams of Cocoa Bean Nibs
· 480 grams of Pre-Grinded Sugar (We will show you how to do this in the video)
· 120 grams of Cocoa Butter (Not necessary for the process, but will speed up the grinding)
So now that you have your Melanger cleaned, and your ingredients ready, we can finally begin the chocolate making process.
Step 1: Pre-Heat the drum and the stones to make grinding smoother. This can be done by either pre-heating the drum and the stones in the oven for 20 minutes at 100 F or by using a hairdryer on the stones.
Step 2: Melt the cocoa butter in a microwave. Then, turn on the machine and add a handful of cocoa nibs. Slowly add more handfuls until the 1400g are added.
Step 3: Start Pre-Grinding the Sugar by putting it in a blender so the grains are more refined. Doing this is not necessary as you will still get the desired results if you use granular sugar, but it will save you a lot of time in grinding.
Step 4: Wait 30 minutes to an hour, letting the cocoa bean nibs grind before you add the sugar in. When adding the sugar, make sure to add it in a constant pouring motion as shown in the video.
After you have added the sugar, the process is mainly done. Now all that's left is to wait. Let the Melanger run for 24 hours. Check intermittently just to make sure everything is running smoothly, you can also taste the chocolate every couple of hours to see the difference in texture and taste as time goes on. You can keep the Melanger running for longer than 24 hours, but that is entirely your preference.
This spread speaks to coffee lovers any hour of the day.
Packed with protein and antioxidants, it’s rich and toasty with notes of mocha and an almond kick at the end.
This eye-catching, nutty, spread has the sweet-tart zing of a handful of raspberries.
A bright combination of fruitiness and toasty notes, the recipe is perfect for milkshakes, smoothies, or mixed into your morning parfait.