How to Load a Chocolate Ball Mill - Ep.51

In this episode Dylan demonstrates how we load a ball mill at Manoa Chocolate. He sheds light on some tricks we've learned the hard way on how to achieve excellent texture with every batch.
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Film & Edit: Carson Butterbaugh
Hosted By: Dylan Butterbaugh
Music: Pure Imagination, Future James

[@gavingo8969]

Excited to run our ballmill as well.ü Thanks for all these videos.

[@thariquzi]

Great to see u doing good job my concern is how u will clean the ball mill

[@Baddy436]

Can you please suggest any solution for trial machinery for start up chocolate business? Small ball mill or an alternative

[@dhruvharia9766]

please make a video on how to clean a ball mill to!

[@CraftChocolateTV]

We'll do a video on this soon.

[@mohammadmukhtiar1231]

@@CraftChocolateTV Hey . Please make a video on how to clean a ball mill ☺️

[@pickychocolate9397]

Wow good quality

[@ReliabilityEngineering]

Hey Dylan, you mentioned adding sugar after an hour. In my little premier melanger I usually add sugar later otherwise I find that it keeps too much of the acetic acid and is too citrusy. Is this just a ball mill difference or are you intentionally trying to keep more of those bright notes?

[@CraftChocolateTV]

Hi Jason, good question. If you haven't seen episode 30 I recommend watching this. After ball milling we use our conch to reduce any excess acetic acid. But generally, we try to maintain citrusy flavors as they are inherent flavors from the cacao that we want to showcase in the bar. At the end of the day it's up to the chocolate maker's preference to decide how much acidity they leave in their chocolate.

[@CraftChocolateTV]

Hi Jason, good question. If you haven't seen episode 30 I recommend watching this. After ball milling we use our conch to reduce any excess acetic acid. But generally, we try to maintain citrusy flavors as they are inherent flavors from the cacao that we want to showcase in the bar. At the end of the day it's up to the chocolate maker's preference to decide how much acidity they leave in their chocolate.

[@pyxel]

How do you clean it up? Sprayball with hot water and pump outside?

[@MrObsvenchilde]

what's the name of your ball mill, where do you get it from?

[@kazifaisal6877]

How much is the ball mill? What's the capacity of it?

[@sugatabasuroychoudhury1773]

What company of your ball mill is

[@t_g_gamerftw5075]

How many steel balls do you load into the ball mill?

[@breestafford8878]

have you tried pre-refining sugar to speed up the process? I don't know enough to guess if it would work 😂

[@Moslifea]

Hello! I want to buy a small melanger for starting a chocolate business. I like Premier. But I can't figure out why most chocolatiers choose the 8 lbs model when this company sells the 10 lbs model? Do you know what the difference is? Why don't people buy the 10lbs model? Thank!

[@Robotmasterth-oo7ug]

Hi, may I know what is different about stone mill and ball mill?

[@CraftChocolateTV]

Sure! The primary difference is that ball mills use thousands of steel balls instead of stone wheels to grind the cacao. As a result, ball mills produce a far more even texture and micron size. Hope that helps!

[@Robotmasterth-oo7ug]

@@CraftChocolateTVthank you for helping.
Do you have the training cause?

[@undicimichelini]

I wonder how you clean it. Those balls make a huge contact surface to clean.

[@betaniamebratu4678]

Can you please make a video on how to make cocoa oil