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....
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.
Great recommendations people!
Instead of starting a new thread, (which I might do later anyway) I thought I would ask all of you experts here. We have a small chocolate & patisserie boutique. We make everything there from scratch. Anyway, we originally made our hot chocolate by making a ganache and then steaming it with a little exta milk added. We weren't keen on doing this so we decided to get a continuos hot chocolate machine. The first one we boght was kind of cheap, around $300 Aus $. After having the machine on for a few hours we noticed the flavour would change and then eventually turn rancid and off smelling. It seemed to be happening sooner and sooner and so we thought we'd bought a dudd machine that maybe was only good for powder mixes etc. So eventually we invested in a better machine. it was around $700, and it heats via a baine marie. We thought this would be a lot better, and it was for a little while but eventually it has started to do the same thing. Yesterday it went bad after only 5-6 hours of putting the fresh batch in.
The weird thing is, it seems to happen a lot less if I change the recipe to have no cream in it, only milk. (not a fan of this either). I have eventually tried modifying the recipes a lot, but my favourite recipe which is a modification from a very skilled French chocolatier, seems to go bad every time. Anyone know if it could be that certain creams have fats that go off quicker?
Thanks in advance