Maybe. I am not convinced. Go for it. Make one and let us know.
There is also the potential to embed small pieces of concrete in the bean that you won't be able to remove via winnowing. That may just be a matter of the type of concrete used - perhaps you could use some sort of resin binder.
Ben:
I am familiar with this project and have, in fact, tried to contact the Full Belly Project about them. My concern is that roasted cocoa beans are a lot more delicate than peanuts (what cracking cocoa beans is closer to is removing the reddish paper shell that sticks to the nut, not the outer shell) and that it would be difficult to gently crack the cocoa without breaking them into very small bits - which is exactly what we're trying to avoid.
:: Clay
I tried googling around for more info on these and came across the universal nut sheller. It was originally designed to give people who subsist on peanuts a better way to crack them. Looks pretty easy to build (especially the 2nd revised version at the end of the 'redesigned' video) and could be motorized to really chew through some beans. What do you think?
Original designers:
http://www.thefullbellyproject.org/Products/UniversalNutSheller.aspx
Instructable:
http://www.instructables.com/id/Universal-Nut-Sheller/
Redesigned Universal Nut Sheller
Deborah -
The grid is on the bottom - the output side of the grinding mechanism. My guess is that it's necessary to remove the grid to allow unimpeded flow of the cracked beans. If you don't mind a mess (or can shroud it otherwise - this is a short test), you might be able get away with not using the bottom cover.
Worse comes to worse let me know and I will see about getting a replacement for you.
: Clay
On a related note, John Nanci over at Chocolate Alchemy has finally published a photo for his new winnower - the Aether - that uses a Champion juicer as a bean cracker. I don't have a juicer at the moment, so I was wondering is there are any ChocolateLife members who do have one - and who also have a Crankandstein - who'd like to experiment with using their Champion to crack roasted cocoa beans and compare the difference in the cracking efficiency between the two with us.
In particular, I am interested in knowing about the consistency in sizing and the percentage of very large pieces with shell still attached.
A ChocolateLife member in Hawaii recently sent me pictures of a Brazilian-made coffee sheller that they've been using in a lab in the University of Hawaii to crack cacao beans for winnowing.
One of the things that makes this device interesting (apart from the fact that it should be inexpensive) is that the gap is adjustable. If so, this could address one of the issues that many people have with the Crankandstein, which is that because the gap is fixed (and narrow) it results in over-cracking the beans and a lot of small particles and dust.
Here are some pictures of the unit:
I am asking any member of TheChocolateLife in Brazil if
a) they know anything about these coffee shellers
b) can try them out on roasted beans and let us know how they work (photos, please!)
c) let us know how much they cost
d) be willing to help (translate) to see if it's worth trying to bring them here to the US.
Thanks,
:: Clay
The article is indeed misleading. Sounds like they are using water as a selling point to portrait a unique product. Thank you for the in depth reply Clay.
Also Brad, I've included water a few times to broken ganaches earlier in my career. It was the best way to fix them by gradually adding and whisking. Works well.
Cheers,
O
I'd like to add something here too. There is a fallacy about a simple drop of water being added to chocolate to cause it to sieze. This is not necessarily the case - although it's a good scare tactic for beginners! If done properly, water can be added to properly tempered chocolate in order to speed the thickening process for working with. When one really thinks about it, chocolate is by nature very hygroscopic - it readily absorbes moisture from its environment.
It's common for chocolate to equalize somewhat to the relative humidity of the area in which it's being stored/used. This is why it's hard to work with chocolate in humid climates, and areas like Belgium and here in Alberta are great for working with chocolate as it's very dry both in Belgium and here.
Try it sometime: take a couple of lbs of tempered chocolate, and carefully pour a couple of teaspoons of water into it while stirring vigorously. It'll thicken very quickly, but still temper just fine.
Cheers.
Brad
Water-based ganaches are nothing new - I have personally known about them (and have made them) for at least six or seven years. I have also known people who have been making them for a lot longer (it's where I learned about them). So Damian Allsop is not at the vanguard of anything - he's just doing a good job of PR in a market that is unaware of the history of this area.
Cream has a flavor, and while fats do a good job of transporting flavor, the flavor of the cream (and other dairy) will mask other flavorings in the ganache. The fat in the dairy helps with emulsification, so it requires more work to create a stable emulsion with just water. Immersion blenders are just the trick here - doing it by hand is not the way to go.
One thing the article got wrong was the idea of a chocolate and water shell. There is no reason to do this and, technically, it won't work. Another thing the article confuses is conflating ganaches with mousses. There's no reason to add egg to a ganache. Most knowledgeable people will know that, but people with less experience might try to figure out how to add eggs to a ganache.
Another thing to consider is the solvent used to extract flavoring.
Take a cinnamon stick, for example. You'll get different flavor components with water, oil, and alcohol extractions that can deliver a far more expressive version of cinnamon than any one (and water is the one on the tongue). If I were working on a new cinnamon-scented water-based ganache I would look to blend my own extract of cinnamon from a variety of solvents. This technique can be applied to any number of herbs and spices.
Anyone tried this before?
Water-based chocolates create 'far superior' flavors
Love to hear your comments, gang.
Never had any problems with white chocolate and transfers. I use the chocolate at 88 degrees. I generally use either El Rey or EGuittard.
These two are the usual ones I make, and never had a flop.
How long do you leave them before unmolding? It helps if you can leave them overnight, even though I have rushed them and they still worked.
Anyone having luck getting transfers to work consistently on white chocolate? I'm finding that the pre-crystallized white chocolate isn't warm enough to melt the image off the transfer sheet. These same transfers work perfectly on dark chocolate.
Any thoughts? Thanks!!
Craig
Antinino:
Take a look at the company Grand-Place. In another forum one of their people mentioned that they had developed a compound that is very difficult to tell from regular chocolate. As the company also operates out of Vietnam (they are headquartered in Belgium) cost and temperature concerns are important to them.
HI Darlene,
the compound i'm working about, is supposed to be (on paper) as good as cocoa butter chocolate. do i believe is that good? not really. Is my intention to expose underprivileged to a better/healthier chocolate (less sugar, organic beans.organic milk powder etc) YES.
I will keep posted on it. i have a huge challenge in front of me, but don't we all have one?
YOU CAN DO IT We know you can
When you perfect it, may I be the first to taste..? I am getting my coating from Italy but have tried several about 15 am still not happy.
I know the real thing is the way to go, and the darker the better for me.
Thank You for you information.
Thank you so very much for helping me ... I was down hearted by the first two answers---because I "have a dream" one not from my flesh, but a real dream! I have to start with what I can afford..I will not let the dream die! Your answer gives me hope...I am very gateful that you took the time to explain in detail. Now I can gofrom your advise. I have Barry Callebaut and am working with it but I do not have the materials to melt it correctly.
Thank You for the encouragement.
There is no real fundamental reason why a dark compound coating should not have a strong chocolate flavor.
Coating is usually used for a technical reason (the higher melt point) or because of price considerations (it's cheaper) or both.
From one of your other questions I am going to infer that the higher melt point of compound is a main reason you're using it.
If you're using a dark coating then the simple answer is to buy a better coating. There are some that are very difficult to tell apart from bulk chocolates.
If you're using white or colored compound the answer is to add very small amounts of a very good chocolate essential oil flavoring. If you do that it's very important to make sure the coating is at a high enough temperature (100F at least) and do a very good job of incorporating the flavoring oil. If you don't it can leave streaks and deliver uneven flavor.
You can also use the chocolate flavoring oil in the dark compound if you are having trouble locating a better tasting dark compound.
However, Lynn and Antonino are essentially correct: the chocolate flavor will probably not be as "good" as if you used real chocolate because the oil is likely to be one-noted. However, the chocolate flavor will be more intense.
Not all of us live in places or cater to markets that can afford to use expensive or real chocolate. While there is no way to turn a shrimp into lobster, we can work as hard as we can to make the shrimp the best it can possibly be.
Hi yes, there is a way... just stop buying it 
Unfortunately is impossible to make a lobster out of a shrimp... as Lynn said stick to the real deal.
Dumb ? for chocolate users, but I need some input, Please.
Is there a way I can change the taste of coating to taste more like chocolate? Thank You
Brad.
If you are looking at an Elsinghorst melter, it probably isn't new. The last of those were made 15 or so years ago. But they tended to be workhorses and are very reliable.
Hope that helps!
brian
Hi,
We are interested in purchasing a new chocolate melter for our shop. Does anybody have any experience with the Elsinghurst melter? We are considering the 500lb.
I would appreciate any comments or recommendations.
Does anybody know how or where to find a guitar that is NSF or ANSI or any certification for that matter?
Many thanks.
Maya
If you are using a lot or can buy more in bulk it is work talking to the guys who are supplying you and getting them to knock it back. Or go further up the chain to their supplier and get if from them if you are purchasing a lot - that is what one of my friends did.
That price though $18 per kg is a pretty good price in this country though.
Hi
We operate a medium sized chocolate business in a tourist town in the very south of Western Australia. We have been trading for nearly two years and have enjoyed the challenge. Despite good turnover it'sa struggle to get a return on the investment.
A major factor is the cost of couverture in Australia.A 10kg bag of Callebaut willcost around $180 inAustralia whereaswe understandin the UK it would be about fifty five pounds and in the US around eightydollars(US).
So why is it more thantwice the price in Oz? Could it be that onlyonecompany has the import rights?Has anyone managed to get a better deal on other brands?
Chris
The one made by Selmi is really nice - Tomric Plastics handles it.
