Thanks John. It is great seeing your example of what is supposed to happen when using the Champion Juicer to make liquor from nibs. The first time I tried making chocolate liquor from nibs I missed the part about using WINNOWED nibs. Big oversight! It took at least six passes to get down mostly husk coming out the "fiber" end of the juicer, and by that time the juicer section was too hot to touch and steam was coming out of it. There was also a smell of burnt chocolate. I won't make that mistake again.
John, I just picked up a Champion Juicer. It came with one very fine screen. Looks like the one you have but my mind is telling me that such a thick liquor should not come through that screen. In your video you say coarse screen. Are there supposed to be two different screens?
Thanks so much for these videos. I had found your Chocolate Alchemy store first, and then discovered you on RUclips afterward! Can this step be skipped and put nibs straight into the melanger (I assume it'd take longer, obviously)?
Why did you include this step in your video series, if you usually skip it? When should I include this step in the chocolate making process, and what else can I use this liquor for?
Yes. If you don't you end up with a lot of wear and tear on the Champion and too often odd flavors in the chocolate from the powdered husk that makes it through. It can handle some husk but not unwinnowed nibs.
Thanks John. I am looking at buying a juicer to make liquor. I notice that the Champion brand spins at a lot higher RPM than other models, do you think the RPMs make much of a difference to producing the liquor? Thanks!
I do think it makes a difference. Notably it works. You need the high rpm to create friction to melt the cocoa butter. And just in case you are about to ask, no I don't think it hurts the flavor or I would not be advocating it for over a decade. Slow, cool juicers do not work - or at least none that I've found and none that anyone has reported back about.
You can mold it if you like and can temper it if you like. There is no reason to temper it though. And it will be slightly coarse liquor, really in need of refining.
thank you very much! I currently have a small business selling chocolates but I want to go one step further and make my own chocolate. I recently began making my own nut butters.
It is the Champion Juicer. And no, you need cocoa butter in the mix or it won't flow. Powder is specifically cocoa liquor with the most of the butter removed.
Hiiii.... I’m looking for that machine to make the Chocolate Liquor. Any help please...? If seems this videos were out over 3 years. Hope I can find someone able to help me to get on with our mini family business!! Thank you
Thank-you, your videos are teaching me so much.
You are so welcome!
Thanks John. It is great seeing your example of what is supposed to happen when using the Champion Juicer to make liquor from nibs. The first time I tried making chocolate liquor from nibs I missed the part about using WINNOWED nibs. Big oversight! It took at least six passes to get down mostly husk coming out the "fiber" end of the juicer, and by that time the juicer section was too hot to touch and steam was coming out of it. There was also a smell of burnt chocolate. I won't make that mistake again.
Got a sweet deal on a champion juicer recently. Gonna be making orders fairly regularly real soon lol ❤️
Love your videos. Thank you :) Is there a benefit or taste difference by making the liquor first? Why do some people prefer to make liquor first ?
John, I just picked up a Champion Juicer. It came with one very fine screen. Looks like the one you have but my mind is telling me that such a thick liquor should not come through that screen. In your video you say coarse screen. Are there supposed to be two different screens?
Hi John! I don't have a champion juicer. Do you have create liquor before the chocolate goes into the melanger?
Thanks so much for these videos. I had found your Chocolate Alchemy store first, and then discovered you on RUclips afterward! Can this step be skipped and put nibs straight into the melanger (I assume it'd take longer, obviously)?
Why did you include this step in your video series, if you usually skip it? When should I include this step in the chocolate making process, and what else can I use this liquor for?
Supper
I really liked this video. Is it necessary to remove the husk before putting the roasted cocoa in the "Champion Juicer"? Thanks.
Yes. If you don't you end up with a lot of wear and tear on the Champion and too often odd flavors in the chocolate from the powdered husk that makes it through. It can handle some husk but not unwinnowed nibs.
Thanks John. I am looking at buying a juicer to make liquor. I notice that the Champion brand spins at a lot higher RPM than other models, do you think the RPMs make much of a difference to producing the liquor? Thanks!
I do think it makes a difference. Notably it works. You need the high rpm to create friction to melt the cocoa butter. And just in case you are about to ask, no I don't think it hurts the flavor or I would not be advocating it for over a decade. Slow, cool juicers do not work - or at least none that I've found and none that anyone has reported back about.
Hello Mister John,
Can you mold liquor right after this process with the champion juicer? And if so would it need to be tempered? Thanks in advance.
You can mold it if you like and can temper it if you like. There is no reason to temper it though. And it will be slightly coarse liquor, really in need of refining.
Have you tried the grain mill accesorie for the Champion Juicer? Do you think it's worth it?
I have and it does not work for either cracking nor liquor.
@@HowToMakeChocolateAtHome thanks, What about using that accesorie for nuts like pecan, pistachios, almonds, etc to add to the bars?
Nope. There is currently one way and that is with a melanger.
Hey John, how do I store my chocolate liquor after it's gone through the melanger for some hours. Pl reply
Just cool and dry is fine
@@HowToMakeChocolateAtHome thank you so much
Could I use the juicer attachment for my KitchenAid mixer to accomplish the same goal?
I don't know. I have not tried it. Is it slow or fast? You need fast to generate frictional heat.
How To Make Chocolate At Home I haven’t purchased it yet. I think I will just try using the melanger
thank you very much! I currently have a small business selling chocolates but I want to go one step further and make my own chocolate. I recently began making my own nut butters.
What is this machine called ?? Can i make liquor from coca powder available in market??????
It is the Champion Juicer. And no, you need cocoa butter in the mix or it won't flow. Powder is specifically cocoa liquor with the most of the butter removed.
Hiiii.... I’m looking for that machine to make the Chocolate Liquor. Any help please...?
If seems this videos were out over 3 years. Hope I can find someone able to help me to get on with our mini family business!! Thank you
Currently Champion is still having COVID supply issues. Have a look on Ebay
Why did you make liquor? You didn't use it in the next steps.
It is an option. Some people like to make liquor, some are happy adding the warmed nibs slowly direct to the melanger.
@@HowToMakeChocolateAtHome ohh okay thank you.