Chocolate Drinking Machine Recommendations

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Permalink Reply by Solis Lujan on October 22, 2011 at 6:30pm

Will do....

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Permalink Reply by Solis Lujan on October 28, 2011 at 12:33am

Let's see if I attach the photos correctly!!!

The interior looks a lot like a rice cooker, but the pan can not be removed. There is a small hole at the bottom where water flows through and then up the exterior tube that give you a visual water level. This is the part that confuses me as far as hot chocolate is concerned, if the tube is filled with a chocolate mixture, how do you clean it. There is just no physical way.

Maybe Clay knows something about this and has used the Zojirushi???

Hope these photos help....

Attachments:

• DSC00792.jpg, 2.4 MB
• DSC00795.JPG, 2.5 MB
• DSC00794.JPG, 2.8 MB

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Permalink Reply by Andy Ciordia on October 28, 2011 at 9:48am

Excellent and thank you. To me clay was thinking of this as a milk/almond/soy holder which would then be combined with your ganache. For the water level, I think your right it'd be hard to clean and wonder if it would be easy to stop it up to not function.

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Permalink Reply by Andy Ciordia on October 21, 2011 at 10:16am

Interesting thought.  I wonder how much like a hot water kettle it is--being that if there is a raw heating element in it the amount of output is sure to scorch at the source, and clean up would be a beast.  I need to see if there is anyone selling these local to go look at one.  

 

Your idea is solid though, just keep the liquid at temp and then drop a few pre-weighed ganache bits in and you're good to go.

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Permalink Reply by Richard Foley on October 21, 2011 at 10:46pm

These Machines are good for mixing and heating liquid ganache but not pure chocolate. I have 3 Carpiagani machines, work pretty good. We pour in the liquid ganache and display dark, milk, and white. Ours is heated With water Bain Marie style. The Italian machines are pretty good also, again, not using pure chocolate, they are not designed for that. Sarahs looks like the made in China copy of the Italian machine.
Nothing better than real ganache made hot chocolate or Moccas, every coffee bar should have one of these and make quality hot chocolate instead of syrup or powder made crap that is so common.

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