7. CHOCOLATE REFINING
Always be sure that your Premier Chocolate Refiner is completely dry when you start
production. Even the smallest amount of moisture can cause the chocolate to seize, ruining the
entire batch. The resulting thick mass can no longer be refined in the Premier Chocolate
Refiner. If the machine has not been used for a period of time between batches, thoroughly
clean and sanitize before use.
Note: The Premier Chocolate Refiner has to be completely dry before each use.
Important Notes on Batch Sizes
Cocoa Mass and Chocolate
If making a small batch of chocolate, be sure that the recipe yields at least 2.2lbs/1kg for all
models of Premier Chocolate Refiners.
Nut-based Butters and Spreads
If making a small batch of nut-based butters and spreads, be sure that the recipe yields at least
1.1lbs/0,5kg for all the Premier Chocolate Refiners.
Production Steps
a. Plug the unit into appropriate power outlet.
b. Immediately check to be sure that the top lock is not applying maximum pressure on
the roller stones. If it is, loosen the lock one and a half turns to lessen the pressure.
c. Turn the Power On/Off button to On position. The unit will begin to spin.
d. Next, gradually add ingredients to the drum. Never dry run the machine for longer than
a few seconds.
e. To help ensure a cohesive mass, it is recommended to add additional heat to the
chocolate during the first 30 minutes of processing, especially if you notice that the
mixture cools too much and starts to thicken. A standard heat gun works very well for
adding heat to the machine. For best results, keep heat directed on the roller stones at
a distance of approximately 8-10 inches. Heat can also be directed from the outside of
the bowl onto the side wall of the drum. Be sure that the temperature stays below
150°F/65°C. Ingredients can also be heated in a warm oven (120-140°F/50-60°C) for
about 30 minutes. This will allow the Premier Chocolate Refiner to work more easily.
⚠
Caution: Under no circumstances, should the temperature be allowed to reach 170°F/75°C.
This will affect the structural integrity of the parts.
⚠
Caution: Do not direct the heat gun towards any plastic parts or towards the chocolate as the
product may burn. Handle the heat gun with caution and follow producer’s safety instructions
and guidelines for use.
f.
Continue to gradually add the necessary ingredients to the machine.
g. The first hour of production, while ingredients are being added, requires constant and
active supervision to ensure ingredients are being refined correctly and are not
clumping together.
h. 30-40 minutes after adding the last ingredients, the chocolate should be flowing easily
over and under the rollers like a smooth paste. If not, please visit the Troubleshooting
section.
