"With small amounts, I remove about half of the 'mass' by pouring into an empty bucket. The 'mass' left in the box is placed in another.
The 1st portion is now replaced and the second placed on top.
Similar to cascading into…"
"Hello Cameron. In Trinidad and Tobago we ferment in 3' cubed boxes 3' High x3' wide x 3' high. We stack boxes 3 high in a 'cascade' system.
Although you may have a 'critical mass', [just the minimum to begin…"
There was a response to this earlier. I think the site mentioned was www.gleurp.com.
I think Shaun mentioned he bought packaging from the company. The artwork is 'hot stamped' and is an option offered.
"Grinding for a long time is just that. To conche you need to apply heat. A heat gun at 65-70 degrees for about 8 hours removes any volatiles and so improves flavor. I think there is video of this on this site. You may want to think about the end…"
"Not too familiar with Cocoatown machines, but you may need to tighten the belt. Ben Rasmusen of Ptomac Chocolate recommends changing rubber belts to fiberglass. Take a look at his site or DIY on this blog. Good luck !!!"