Rather than putting the nibs straight into a melanger (the machine we use to combine the nibs and sugar into chocolate), we use a peanut grinder to turn the nibs into a paste first. We recently upgraded this first stage grinder to a new one. The old one would occasionally seize on nibs with less fat (like our Costa Rican) so we had to feed it a scoop at a time. With the new one, though, we can fill the hopper and it’ll crank through everything. It came configured with an 24 second auto-shutoff but after opening it up and changing a few dip switches, we were all set.
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