The Chocolate Life

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Making Artisanal Cocoa Butter -- Guatemala

A quick and dirty edit of the footage I shot while processing 300 lbs of cacao into cocoa butter. Unfortunately I wasn't able to shoot the gigantic winnower in action. You can see it behind the gentleman who's pouring the roasted beans into the grinder. It blew through the 300 lbs in under 3 minutes!

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Comment by Ernesto Bugarin Pantua Jr. on November 25, 2011 at 7:22am

Thanks for sharing

Comment by cheebs on November 13, 2009 at 11:37am
Annick,

Thank you for your kind words. It's OK for you to use the video as long as proper credit is given.
Comment by Annick Vliegen on November 13, 2009 at 4:52am
very interesting this video. It gives you a better idea how it works in the artisanal way. Can I use it as a part of a chocolate website I want to make in my own language?
Thanks for the footage up to now!
Annick
Comment by Langdon Stevenson on January 16, 2009 at 9:16pm
Hi Cheebs,

Can you tell me what the daily production capacity of this press is? I.e. how many batches it can process per day?

Langdon
Comment by cheebs on November 3, 2008 at 10:53am
Clay,

The press is Korean-made. The capacity is about 10 liters of liquor per batch. It's about 26-27% efficient for cocoa liquor. The owner uses it for pressing other types of oil as well, mostly sesame and pumpkin seed. If I recall correctly, he said it cost somewhere around $30k (ouch).

I'm located in Guatemala City, the capital.
Comment by Clay Gordon on November 3, 2008 at 9:35am
My questions are - who made the butter press, what is the capacity per batch, how much does it cost, and where the heck in Guatemala are you located?

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