Complete setup for small scale production. Ideal for starting up, as you want to run 1kg batches. Based on Chocolate Alchemy. This has processed around 100kg of beans thus far. All with Dutch plugs, except for the vibrating table (has UK plug – but can provide the adapter used)
Roasting – Molino Airfryer
Has a rotating drum to ensure good and even heat distribution. Good for 1kg batches. A small hole was made at the rim of the cap, to provide access to a temperature probe, enabling continuous temperature monitoring. The hole is so small that there is no effect on the heating. There is a spare unused drum, still in the original packaging. And loads of other holders that can be placed into the device, if you ever want to use it for something else but roasting cacao beans
Cracking – Champion Juicer 2000+ (MAR-220)
Comes with an unused spare grinding head, still in the original packaging. Very good work horse
Winnowing – self-made winnower (based on Chocolate Alchemy instructions)
Made such that it fits directly onto the Champion Juicer. With the Champion Juicer sitting on the bench, and the winnower on the frame which would sit on the floor. I recorded ~71% efficiency, which I think is quite good with the rule of thumb of having to expect 25% loss of mass of shells. All the PVC piping is loose and not glued together. Can provide a vacuum cleaner if desired
Refining – Premier Refiner
4.5kg tilting refiner. Only a picture of the box of the machine, for the simple reason that the machine has never left the box 😊. Comes with a spare drum, also never used. I also have a third drum, but that one’s lining doesn’t seem properly done, and it has a dent which will block the shear plate. You can get this last drum for free if you want to redo the lining and punch out the dent
3.5kg static refiner (B). This refiner runs a bit rough, it produces a bit more noise than the other one. It failed on what I think was a high temperature of the motor during a night run. Of course, I was not happy to find this in the morning. So I made the holes for the air inflow larger, and built a frame to go underneath the machine, to introduce (additional) forced airflow into the machine. You can get this wooden frame for free with the machine. The drum has a cavity in the lining where chocolate is still stuck. I would replace either the lining (or add a new layer on top) or the complete drum
3.5kg static refiner (A). This is a good refiner, runs smoothly. Given the experience with the other refiner, I had also made the holes for the air inflow larger at this machine as a precaution, but it had never failed on motor temperature (even in summer). This drum has seen less action than the other refiner, in this lining there is also a cavity where chocolate is still stuck. Here I would also suggest to either replace the lining (or just add a new layer), or the entire drum.
For the 3.5kg refiners, I have four spare wheels, two unused, and two which have been used.
There are also two spare shear plates, and a few washers and nuts.
Tempering – Chocolatiere FriFri Smelter
3L. Does the job well. Not much else to say.
Moulding – Vibrating table
I bought a dentist vibrating table, and modified the top such that it can exactly hold the typical moulds (LxW: 27.5x17.5cm), but also a smaller frame that can sit inside it, to hold the smaller moulds that I used. The feet are supposed to hold to the floor, but mine was moving around slightly during operation, so it makes sense to somehow fix it in place. Works good to get rid of most of the bubbles
Other
I currently have 30 moulds with four cavities each, each bar will weigh around 35gr. LxW of the mould is20x12cm.
Next to that, I have two jerrycans of cleaning agent. One specifically for polycarbonate moulds, and the other for the equipment.
Contact me at: ericriemersma@live.nl
