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 Anyway, we originally made our hot chocolate by making a ganache and then steaming it with a little exta milk added.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
Your milk products are going rancid. The temperature of your contents needs to be above 165 degrees F to stop bacteria growth. Anything less, and you are essentially creating a one gallon petrie dish.
The problem with the types of machines listed here is that if the temp is too low, your milk product is souring. If the temperature is too high, your product is separating and you are getting a skim of cocoa butter on top (not appealing to look at). I have a couple of them, and stopped using them. Now, my staff creates a "base", refrigerates it, and then just steams it as needed. This is much safer from a pathogenic perspective, and there is almost no waste, as a refrigerated product lasts longer than our demand allows it to.
It is VERY possible to create an absolutely fabulous drink by steaming it. Here are 150+ online reviews of our drinking chocolates in a recent competition we won: http://yychotchocolate.com/omg/
Oh... if you want to make a very nice sour cream, just leave a litre of buttermilk on your counter for 8 hours, and strain off the thin liquids. I do that quite often instead of buying it in the store.
I figured that something was turning rancid. We had the machines turned to 60 degrees C. Not sure what it is in Fahrenheit.. So should we have turned them up higher? I figured above 65c would be too high. What I didn't like about the steaming was the foamy textures. I might try adjust the recipe again. Also hoping to use this at a stall without any kind of coffee machine (only a chocolate machine). Has anyone else ever had their mix turn rancid so quickly?
I have the Benchmark dispenser. I do not love it. I don't hate it -- but I do not love it. It does not hold my chocolate at the temperature it is set to. I heat it on the stove top to temp, then let the dispenser keep it there, but it's usually about 15 degrees less than the highest temp on the device. It's also a condensation nightmare.
I wouldn't recommend this one personally.
How much cornstarch do you add to your hot chocolate to thicker it. I have experimented and have fouund that the cornstarch taste come through the hot chocolate. Louise
Cornstarch is balanced between the ratio of milk and sugar and liquor. More liquor and sugar and less milk, and the drink ends up thick enough that you don't need cornstarch. In our case, our drinking chocolate is not dark at all, and a bit sweet, so with the lack of liquor we need cornstarch. Here is my base recipe. The trick here is to mix the cornstarch into the sugar first so it doesn't clump up, and then bring the milk/sugar/cornstarch mix to a boil before adding the liquor.
4L homogonized milk
Have fun, and into each 200ml add 1/2 tsp cinnamon and 1/8 tsp cloves, then top with whipped cream and a good sprinkle of nutmeg. (make sure you're sitting down when you try it. Your knees will go weak!)
I really appreciate that you shared this recipe with me, I have been trying to replicate the hot chocolate we get on our holidays in Italy and Croatia and have failed, I;m going to give it a go for sure to your recipe, I am looking forward to going weak at the knees, thats what I love about chocolate...