though I'm fiarly new to making chocolate,, I have to agree with Brad and Sebastian and Clay.. a stone grinder can definately give you the smoothness your looking for.
i dont even use a factory modified grinder. i use a locally…"
"I recently bought an Ultra Grinder. I must say after 15 or so batches most folks have no idea which chocolate was made by me in the Ultra and that bought top shelf at a retail shop. Granted we are not experts, except we know what tastes good and…"
"For anyone who is wondering how to modify the Ultra Grinder machine, here are the resulting pics showing the stand, bottom ventilation and the ventilation/heating mini-tower (1,2,3).
Brad brings up a great point in time…"
"Your particle size is just fine. I admit i've not had a bar in a while, so i'm going from memory (and i eat far more chocolate than your average bear...) - but from recollection, i'd put the max particle size somewhere in the…"
"Hey Sebastian, FYI: my conche/refiners go right from nibs and granulated sugar to chocolate with no pre-refining. You've tasted it. From a texture perspective what do you think? (I already know you think my 70%'s are too…"
"He does have a stone grinder, read the '$4000 pregrinder, really, really' thread from a year back.
I have made beautifully refined chocolate on my Spectra 10 every weekend for almost 5 years, same machine, no mods, changed the belt once…"
"I've got a laser particle size distribution of chocolates made with the melanges somewhere. If i can find it, i'll post it. To be honest, when these first began to be used, i was inordinately skeptical. i…"
I have to agree with Brad and Sebastian on this issue.
Despite your skepticism, I have personally tasted many, many chocolates made with the modified stone grinders and most (though not all) of those chocolates had no detectable…"
I am a little skeptical that the Santha grinder ( or any little stone grinder ) will produce completely smooth, under 30 micron chocolate. These cute machines look like an old phonograph. Material is milled between a…"
"I agree with Sebastian, and would also like to add that your claim about the modified home grinders on Chocolate Alchemy producing gritty chocolate is unfounded. I used a modified version of one of the Chocolate Alchemy machines for almost 3…"
"I would disagree with your statement that the stone mills aren't able to produce a chocolate <30 um. I've had results as fine as 8um by micrometer, and that method measures the largest particle (meaning most of the particles are…"
Might I first suggest the book The Science of Chocolate by S.T. Beckett who I believe teaches in York. His book can be very technical in places, but it is thorough.
The Web site 'chocolate alchemy' is fine, but they are…"
You should check the Chocolate Alchemy site, it's forums and archives. Using the search you can read back on the archives and follow through several good chocolatier's careers like Brad or Alan, who started with home…"