Grindeur

Another piece of equipment. This grinds the roasted beans into chocolate.It will do 60 lb of beans. To start I'm planning on 3 batches/month. One dark, one milk, one white. My current grinder will be grinding the roasted nuts and possibly Mole'. The wheels that grind are made of granite so it's 500 lb. and shipping is about $1/lb.

Ginger and Mint

Today's chocolate.

I caramelized some ginger, chopped, and used that in a white chocolate ganache. I added a bit of rum flavoring. Peruvian dark chocolate shell.

The other is a peppermint filling and Peruvian dark. The filling is fondant, 500g. Peppermint extract, 20g. and to really round things out I added 2 Tbl. organic butter.

Getting closer

Got a price on more equipment today. It's a tempering machine. Very excited!

white chocolate

So this is white chocolate. If you have tried Green and Blacks, it's similar. I used un-deodorized cocoa butter. The cocoa butter still smells like chocolate and gives an added complexity. Madagascar vanilla beans, Natures First full cream milk powder, sugar, and some soy lecithin (from soy beans) to make the sugar and cocoa butter get along better chemically. The recipe is from Chocolate Alchemy. I have made the powdered goat's milk white chocolate and it was very nice. I actually like it better than the cow's milk.