First Time Using The Chocolate Refiner?
Quick Tips For Using the Chocolate Refiner:
- When you first get the Chocolate Refiner make sure to clean out the dust with a clean dry cloth. You can also run some melted cacao butter for a couple hours and dispose.
- Using soap and water to wash the bowl is okay, but do not use the dishwasher, running the Chocolate Refiner in the dishwasher will damage the epoxy holding the bowl together. Use of dishwasher will void your warranty. Since chocolate absorbs odors, you will want to make certain to get all soap out of the machine before using it. If you are only using chocolate in the Chocolate Refiner we recommend washing with hot water.
- The bowl of the Chocolate Refiner must be completely dry before using it, any water will cause the chocolate to seize up. This is true of the roller stones too.
- If you choose to use the oven to heat the stones or to fully dry the bowl do not go above 140 degrees F/ 60 degrees C and no longer than an hour.
- Before refining chocolate make sure that you have put wheels in the oven at 140 degrees F/ 60 degrees C until wheels are warm OR use a heat gun or hair dryer to heat stones. Make sure to only blow heat onto the stones and avoid plastic parts of the Chocolate Refiner. Warming the stones makes it easier on the cocoa butter found naturally in the cacao, helps with refining and incorporating the ingredients.
- Before turning the Chocolate Refiner on, make sure the top lock nut with spring is screwed on, but not overly tightened. The top lock should never be more than finger tight with a corner turn back to loosen it a bit.
- Add ingredients slowly. You want to keep the naturally occurring cocoa butter warm and adding too many ingredients too quickly can cool things off.
- Slowly add nibs followed by cocoa butter and sugar. If the wheels are getting stuck you are adding your ingredients too quickly. Add more heat to the wheels until mixture is flowing smoothly.
- During the first hour you may want to add heat to the mixture, using a heat gun or hair dryer. This helps the refining process.
- Do NOT use any of the following alternative sweeteners due to high moisture content:
- Agave syrup
- Any syrup
- Liquid milk or cream
- Condensed milk
- Alcohol or water based extracts (like vanilla extract)
- Unroasted nuts or unroasted (raw) cocoa nibs
- Fresh or not fully dried fruits
- If you are using brown sugar make sure it is fully dry. If your sugar is clumping, there is moisture.
Instructions should come with your Chocolate Refiner but we thought this guide would help.
When you are making chocolate, have fun! We still think this is a magical process to watch and be a part of. Don't forget to taste as you go!