The Chocolate Life

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Home Brew Chocolate

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Home Brew Chocolate

This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean.

"Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.

Location: Worldwide
Members: 310
Latest Activity: Oct 20

The Home Brew Group: Sponsored by CocoaTown

Making chocolate from the bean can be a lot of fun. Some special equipment is required, but the process is pretty easy to learn and to get good at. It must be, some of the biggest names in the craft chocolate biz have started on using kitchen appliances.

The group is sponsored by CocoaTown, the makers and importers of hobbyist and commercial melanguers, grindeurs, and accessories for making chocolate. CocoaTown is offering ChocolateLife members special purchase incentives. Learn more here.

Discussion Forum

Small Scale Chocolate - Equipment Needed

Started by Eric Conceicao. Last reply by Eric Conceicao Oct 5. 2 Replies

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Comment by Ismael Neggaz on September 12, 2014 at 7:05pm

Hello everbody

I'm in the process of getting equipped for some home chocolate production. Regarding melanger, I have to products in mind: The Spectra 11 andCocoatown ECGC-12SLTA. Both products seem to be very similar. What I like about the ECGC-12SLTA ist that one can completely release the tension from the stones for the conching cycle so the cocoa liquor is continuously exposed to air without grinding it further. Any reviews on these products would be appreciated. 

A next question would be how do these two melangers compare to the cheaper option Premier.

Ismael

Comment by Ismael Neggaz on September 5, 2014 at 11:47pm
Hi all
I'm looking at 3 melanger very deffirant from each other
Each one has deffirant Rpm
100, 120 &1440 Rpm
My Question which one is better the higher or lower Rpm ?
If you have a good experience with melanger would you recommend it.
Thank you,
Ismael
Comment by Juan Pablo Buchert on August 30, 2014 at 1:54pm

Dear Bean to Bar chocolate makers, we are Nahua Cacao of Costa Rica.   We ferment, dry and select our cacao, that we produce and buy fresh from smallholders farmers in the Upala area.  Always from the Trinitario sort.  We believe that chocolate artisans should have access to premium cacao beans at reasonable prices.  It is very interesting to be able to try other chocolate makers' interpretations of the same cacao beans.

We can now ship small quantities of Premium Costarican cacao beans to the Continental US at the following prices.

Cacao Lb    Total $

   2.5               $22  

   5.0               $40  

    7.5              $53  

  10.0              $65  

  12.5              $77  

 15.0               $90  

 20.0              $118  

  25.0            $145    

  30.0            $170  

  40.0           $225  

  50.0           $275  

 

These prices includes shipping to any address in the Continental US.  We are still negotiating with the logistics company to be able to provide similar prices to other destinations.  PayPal ok.

I noticed that some members of this forum are our clients.

For more information and orders, please contact Juan Pablo at juan@chocolate-nahua.com 

Comment by Ismael Neggaz on August 30, 2014 at 12:32pm
Hi all. I have my own business making chocolate Candies
I would like to start making my own chocolate from bean to bar.
I love to share & learn from each other
Comment by Tim Huff on August 23, 2014 at 6:05pm

Hi everyone!  New to the group here.  Also new to chocolate making.  I found a simple recipe on Youtube for dark chocolate (cocoa butter, honey, vanilla extract, and cocoa powder) that turned out wonderful!  I'm starting to experiment with variations on that recipe, sometimes with decent results.  I'm anxious to expand into bean-to-bar chocolate and looking forward to learning a lot from this group and this website!

Comment by Deborah on July 20, 2014 at 10:42pm

Regarding the passionfruit question, I boil down the pulp and juice until it is thicker and add it to the chocolate. Has to be the same temps to mix and not seize. Hope this helps :)

Comment by Deborah on July 20, 2014 at 10:41pm

Hello Everyone, Just popping in to introduce myself and say hi. I'm an environmental scientist from Australia, experimenting with chocolates! I don',t at present, do bean to bar but do make chocolates from cacao and butter to sell at the local markets. They are very popular but there is a limited clientele. I want to learn as much as I can before venturing further so am keen to follow your progress :)

cheers

Deborah

Comment by Fargo Della Harding on July 18, 2014 at 6:22pm

Has anyone tried tamaind with chocolate?  I wanted to flavour my chocolate with passion fruit ...pressing the seeds for oil---but a great disapointment, the oil from the seeds don´t have any flavour---and it was a lot of work....To cover dried fruit with dark chocolate seems to be a natural thing to do...has anyone done this---and how does one package it, so it won´t spoil

Comment by Delcour Thomas on September 26, 2013 at 9:16am

I heated it in the oven to 120F as usually, and added it in the melangeur directly. It was still quite dry. It was difficult at the beginning, the liquor was compacting at the bottom, I had to add it very slowly, little by little ,and I had to warm it up with my heat gun, to start seen it becoming little bit more wet. But it wasn't enough so I added cocoa butter after 1h.

Maybe I should a warm it in a double boiler too as the oven might dry it even more.

Comment by Thomas Forbes on September 26, 2013 at 8:55am

I found hand tempering inconsistent and I was unable to manipulate temperatures and keep the mass more liquid like.  I purchased a chocovision rev 2 which has worked well.  If the chocolate takes too long to harden in the molds, bloom can appear. 

I purchased liquor that dry and hard.  I heat it on a double boiler and get it to 115F and it is nice and liquid.  When the women in the DR run the nibs through their pre-grinders (one uses a machine and the other a hand corn grinder) it comes out pretty gooey.  It is usually 90F outside at the time, so sometimes they have to wait for the paste to harden a bit before they ball it up.  What happens when you heat this powdered nibs?

 

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