Inspect the Premier Chocolate Refiner to be sure that no parts have been damaged during shipment. Familiarize yourself with the names of each part by looking at the diagram below.
2. MACHINE SETUP
Top lock knob setup video:
3. IF using a Stainless Steel Stone Holder follow these instructions
4. FIRST - USE CLEANING
Always discard cleaning agent as it contains stone dust.
5. WASHING AND DRYING
Reassemble the unit. The positioning of the deflector blades is crucial. Please refer back to Step 2.
7. INGREDIENT SELECTION
Choose the recipe you would like to make. Need inspiration? Check out the recipe section at https://www.melangers.com/blogs/recipes.
8. FIRST BATCH - REFINING and CONCHING
Heat, pressure and gradual addition of ingredients are key at the start of the refining process. Loading the drum quickly will cause stones to stop and will prevent machine from spinning. Gradually add ingredients while also using a blow dryer or a heat gun to apply necessary heat. Turn the top lock knob to apply pressure, please refer to step 2. Top Lock Knob can be fully tightened only once the ingredients are moving fluidly inside the drum. For the first batch, we recommend starting with a basic dark chocolate recipe such as the one below.
Tips & Tricks: Visual cues are important for knowing when it is time to add more nibs. The paste should have the consistency of chunky peanut butter before it’s time to add more ingredients. The release of cocoa butter is also key. Paste will begin to glisten as the cocoa butter is released as the mixture refines and warms up. Loading the unit too quickly will slow down your process.
9. FIRST BATCH - ADDITIONAL CONCHING
Should you choose to further conch your chocolate without additional refining, be sure to loosen the top lock completely so that no further particle refining is taking place.
10. EMPTYING THE DRUM
Once you are satisfied with the texture and flavor of the product, empty the drum. Never store chocolate or other product in the drum.