Stone Grinder for Raw Chocolate

Kia ora Koutou!

We have a small business in Aoteaora (NZ) hand making raw chocolate. I would like to buy a stone grinder so I can start to work with the beans and also make a range of nut butters. Can anyone give us some advice on which machine would be best, as I read that the Spectra 40 was not good for raw chocolate due to the temp it goes to as the conch time is longer for raw......Can anyone shed some light our way, Mauri Ora!

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Permalink Reply by Clay Gordon on October 3, 2011 at 12:59pm

There is a small export market for pods into the US, mainly for decorative floral applications. The pods must be fumigated, and because the supply chain is not as tightly integrated as it is in flowers, by the time the pods arrive they are way past their prime. You could eat just the seeds, but the pulp is the real treat here and once a pod has been off a tree for a more than a couple of days it starts to dry out inside and is far less appealing.