Chocolate Refiner - Melanger - UK Plug

Love this sturdy thing. Ground my hazelnuts to chunky butter in an hour. Haven’t tested for chocolate yet. Regularly monitor the motor as it does tend to heat up sooner.

ダンボールはボロボロな状況で届き、中を開けると悪臭がして臭い。食品の設備としてはあり得ない状態。しかも傷がついた状態でボロボロで部品も外れていた。 返品を申し出ると送付先に送るも返金はされない。 しかも、送料無料にも関わらず関税の請求がフェデックスから送られてくる。 もちろんこちらについても対応されず、対応依頼をしているが一切応じない状況が続いている。 本当に後悔しかないです。無駄な時間がかかっていてとても悲しいです。

The machine was easy to set up right out of the box. After doing some research I made a few mistakes, tried all kinds of methods to make the chocolate shiny. The first batch I did turned out poorly because I didn’t place it in the fridge. I didn’t realize making chocolate is actually an art form. I advise the new chocolate novice to do research to achieve best results. This machine grinds the beans so fine that the chocolate becomes smooth and silky. I would like to mention it’s advisable to use some cacao butter to ease the process along with a dedicated blow dryer or heat gun to speed up the process of the grinding. Just make sure it doesn’t focus on the plastic to avoid damage to the machine. After about 12-15 hours of grinding I poured the chocolate into molds and placed in the fridge. The first batch turned out with white streaks because I tried to temper the chocolate when it’s already tempered through the machines grinding process. Initially one has to scrap the sides but once the machine gets all the beans to a smooth consistency. From there it’s just a matter of how smooth you want your chocolate. As wonderful as this machine is I would like to note it’s very loud. As far as cleaning is concerned for me it wasn’t too bad as long as it’s done with pretty hot water. In conclusion. A powerhouse of a chocolate making machine that’s all in one with no tempering required, at least for me. Please not I’m just a hobbyist not an expert. Happy chocolate making.

I should disclaim that I do not use this for its intended purpose. I was introduced to this type of machine at a restaurant where I worked a few years ago. It was used to mostly to make pastses out of various nuts and seeds. A task at which it excels. I bought one for myself to use for this purpose. You can achieve a fineness with this that is unattainable with a blender with ingredients that bog down big commercial food processors. I find this unit in particular to be sturdy, functional and easy to clean. The amount of control this gives you over products that would normally be purchased ready made (Peanut butter, Nutella, etc.) is well worth the money for anyone who likes to tweak the flavor profile of things for their own purposes. If you're an avid and adventurous cook, I strongly recommend picking one up.

"Penny wise and pound foolish," my mom would have said. When I think of how much money I invested in quality ingredients, ending up with grainy chocolate on every attempt was so much more than frustrating. I probably spent more than the cost of this chocolate refiner in cocoa butter and cacao paste in my last few orders alone. (I'm stubborn, what can I say? I wouldn't stop trying other ways to solve the problem.) In the scheme of life, the universe, and everything, the Premier is not outrageously expensive. It doesn't take up a crazy amount of space. It turns grainy ingredients into silky smooth chocolate. It's a work-horse--you can leave it running for days if you want to. And best of all (the whole reason I started trying to make my own chocolate in the first place), it lets me keep tweaking my recipes until I get precisely the chocolate I've always wished I could find (soft, silky, very milky, and not-at-all sweet for me; and rich, sugar-free, very dark without sugar alcohols for my diabetic husband). Unless you've still got a 1974 dishwasher that runs, the Premier is bound to be louder than your dishwasher. Someone is fibbing about that, but that's about the only con to this beastie. (I've been plugging it in in the foyer so we can't hear it in our bedroom. There's a solution to every problem, if you're willing to think outside the box.) If you think you might like to try a chocolate refiner/melanger, you probably should. I highly recommend. I'm sorry I waited so long.

Very easy to setup, use and clean. I have used this Melanger for several years now and it has never let me down. My most popular chocolate is 45% Dry roasted peanut milk. Ingredients: Makes About 2lbs of Chocolate 6.4 oz Cacao Nibs 1.5 oz Dry Roasted Peanuts 8.0 oz Cacao Butter 8.8 oz Sugar 8.8 oz Milk Powder Melt Cacao Butter and pour into Melanger then turn it on, slowly add Cacao Nibs and Peanuts. Allow it to refine for an hour then very slowly add Sugar and Milk Powder in several 15min intervals. Allow to refine for 3 hours without the cover, then cover and refine for at least 24 hours. Temper and pour into prepared molds. Rap molds to release air and let sit at room temperature till set. Enjoy.