I am starting out making chocolate from the 'bean to the bar', but it has become clear that I need to invest in a grinder/melanger to get the chocolate particle size to around 15microns to achieve…Continue
"Hello. We love our Premier Grinders. We do four single origin chocolates in very small batches, so these small machines work very well for us. We also like being able to back off the stones so the chocolate stops grinding but keeps conching.…"
"After your advice and recommendation I am going to go for a premier grinder. From what you and Gap have said the 1.5ltr machine seems to have no problems running for long period of times and has good durability. I was wondering whether or not you…"
"I have the same machine and have left it running for 50 hours straight without any fans/modifications. No problems what-so-ever. My machine would have done over 800 hours now without needing new belts or any new parts."
"I'm in the same position as you I'm afraid. No idea! Based on what I've read here on TCL and the user's thread on the chocolate forum at proboards it seems like a winner. Price is right too! Seems to me overheating is not a big…"
"Hi Clay, thank you for your helpful comment. I have since been looking at the tabletop versions, and have decided its best to practice with one of these. However I am now undecided on the spectra 11 or the cocoatown ECGC-12SLTA both seem very…"
"I've got a Spectra 40, but don't think it grinds nearly as well as my benchtop Spectra 11. One thing I've wondered is about whether I need to 'scale' the time in the bigger grinder given the fact I'm doing bigger loads…"
"Thanks so much Clay for this. As with James, I've had the same dilemma and this information helps a lot. I am a silent member of this wonderful site and has been greedy of all the informations all the members has been generous of. I…"
There are many ways to make chocolate from the bean. The route that most small startups take is using a so-called wet grinder as a "universal" - a grinder/refiner/conche. The reason for going this way is simple - it's very…"
I am starting out making chocolate from the 'bean to the bar', but it has become clear that I need to invest in a grinder/melanger to get the chocolate particle size to around 15microns to achieve great flavour and texture. However choosing one is proving difficult, I think I have basically narrowed it down to either a spectra or a cocoatown, they seem to do the same things but are very different in price. In desperate need of help to choose!! I should also note I am in the UK.See More
This is the group where ChocolateLife members can A) Advertise USED equipment for sale to other ChocolateLife members.B) Let other ChocolateLife members know that they are looking for equipment (new or used).See More