Thanks for posting the video on the peanut grinder. I'd heard about the issues related to it seizing potentially, so I am happy to hear that the newer version seems to have addressed these issues.
Also took a look at your sorter/winnower…"
"It may be harder to find one used, but I'd definitely recommend getting the new version if you can. The new version (PN2) has an upgraded motor that can burn through all of the nibs without having to feed it slowly. It also makes less noise, is…"
I haven't measured the particle size, but it's definitely not liquor. It's more of a thick, chunky paste. I got it hoping that it would output a more flowing liquor, but it doesn't. I've attempted feeding the…"
I've been looking at these as an option for a small liquor grinder for some time now. Have you measured the particle size coming out of the pb grinder? Interested in knowing about where it is - and what your experience is with throughput…"
"Hi Charley. Yep, I use it to pregrind cacao before putting it into a melanger, and I've spoken with a couple other makers who do as well. I didn't do any modifications other than adjusting the opening a little bit."
"Hi Charley. I've never seen one of these, but it's almost identical to an Olde Tyme Peanut Butter grinder. The only difference is that the PB grinder has a sheet metal casing for the motor and the grinding plates look a little different.…"
"I didn't like the savage, I use it primarily as a melter. Other people had better success with tempering. I found the depositing too slow and I would constantly be watching the chocolate thicken while working. It works if you…"
i tried to infuse hops into cocoa butter. It worked pretty well but it gave my chocolate too much of a bitter hoppy finish. I want the hops up front and tail off into chocolate sweetness.
I was toying with the idea of putting a thin layer of…"
"I think it's fair to say that chocolate clearly ages whether or not it's in temper. However, whether those changes would be different in an untempered state is probably one of those Rumsfeldian 'known unknowns' that are so common…"
I didn't like the savage, I use it primarily as a melter. Other people had better success with tempering. I found the depositing too slow and I would constantly be watching the chocolate thicken while working. It works if you have someone who knows how to temper well and have outside hot and cold water circulation. It just took too long to temper and too long to work with with.