"best case scenario is to mill your liquor fine enough separately that it doesn't need to go through the refiner, other than to act as a lubricant for your sugars.
you can certainly send coarse liquor + sugar through at 75% (making it 35%+ fat)…"
"you want to feed 100% liquor through a roller mill to reduce the particle size? if that's your question, it'd work, but it'll be terribly messy. what you'll find is that, because your liquor is high in fat - the rolls…"
"to mix the liquor and sugar? the hobart will do a great job. be careful to manage your fat levels (you'll want to refine at about 20-23% fat (ish) or else it'll be too 'sloppy' and not refine well). consider…"
"Is it required? No. However, most set ups that have a refiner configuration do it opposite of what you suggest - i.e., there is a benefit to running it first through your pre refiner ( the one with 3 rollers), and then running it…"
"that's a very complicated question mate - different emulsifiers do different things, and how they work is hugely dependent upon many variables. Very generally speaking, E442 at 0.4-0.6% and E476 at 0.l%-0.3%. E442 will impact…"
"most of your standard milk chocolate is going to have about 12% liquor by default. you want a milk chocolate that has 1/2 the fat of standard milk chocolate? if so, while it's technically feasible, you're simply not going to…"
"I'm a huge advocate of letting your chocolate age 3-4 weeks before finalizing a recipe; however in my experience bitterness is not one of the elements that changes significantly over age. The components that result in bitter attributes…"
"Typical high quality cocoa powders average 8um. there's a distribution, of course - some will be larger, some will be smaller, but it gives you a feel for it. how big is 'too big' for ice cream? that's a very…"
Sorry chocofiles - i never really check this page, and there doesn't seem to be a notification feature to tell me that someone's posted something here. For the past few decades, i've run the r/d for companies who you'd recognize. no, i don't sell any of the chocolate i make for myself i'm afraid. at least, not yet - perhaps some day 8-)
T - sorry, have been traveling, didn't see this until now. I'm afraid i don't have a friend request from you, and your profile's set to private so i can neither comment back on your question below, nor post an answer to your board i'm afraid...
Sebastian I have sent a friend request because I want to talk to you about sugar alternatives like stevia for chocolate. Is there one cultivar that is best to use? I eat Paleo and have food intolerances, no fructose for one, and autoimmune conditions and insulin resistance and looking for some way to have a sweet treat occasionally. I feel you might understand a possible work around.
Hi and welcome to TCL. I learned a lot from your post in reply to Sunita about the relationships with growers, fair trade, etc. I look forward to learning more from you, as you seem quite knowledgeable.
I'm curious, too. You said your favorite chocolate is your own. Do you make your own chocolate from the bean? What is it called?