To save time, “powdered” sugar can be used. However, do not use commercial confectioners
(powdered) sugar, which contains cornstarch. Two minutes of pre-grinding the sugar will save
you 2 or more hours of refining time in the Premier Chocolate Refiner. If grinding sugar in a
whirly-blade grinder (like a coffee grinder), be sure to use immediately or store in an airtight
container to prevent it from absorbing moisture.
Other sugars may or may not work due to their moisture content. Brown sugar and coconut
sugar, for instance, need to be dried before they can be used. To dry, place the sugars in a thin
layer in a convection oven at 140°F/60°C for 2 hours. Use immediately or store in an airtight
container. Malt powder holds enough moisture to cause the batch of chocolate to seize. Any
additional ingredient containing water or alcohol is to be avoided such as honey, syrups,
including agave syrup and maple syrup, etc.
The use of these (or any other ingredient that contains moisture) can cause the chocolate to
seize and may damage the equipment. A Premier Chocolate Refiner damaged by the use of
any liquid-based ingredient is not covered by the warranty. If you have any questions or
concerns about the appropriateness of an ingredient, please feel free to contact us.
Seeds and Nuts
When working with seeds and nuts, be sure that ingredients are no larger than the size of a
cocoa nib.
If using raw nuts, allow to dry out by placing in the oven at 140°F/60°C for 1 hour or increase
the fat content of your recipe by roughly 5%.
Soy Lecithin
If using soy lecithin, please note that it is an extremely powerful emulsifier so only a very small
quantity is recommended. Use maximum 0.4% of the total recipe.
Milk Powders and Other Ingredients
If making a milk chocolate product, always be sure to use powdered milk. Using liquid milk,
cream, condensed milk or evaporated milk will cause the chocolate to seize. We specifically do
not recommend adding any flavourings to your chocolate during the refining stage (especially
essential oils, pepper, salt etc) as the aromatic profile will be lost.
If adding dried fruit, do so after the chocolate has been refined and tempered.
If using vanilla, use the seeds of a fresh pod. Adding vanilla extract will cause your chocolate to
seize.
The following ingredients are
not
recommended for use with the Premier Chocolate Refiner
when producing chocolate:
→
Liquid milk or cream
→
Condensed milk
→
Evaporated milk
→
Water
→
Fresh or not fully dried fruits
→
Water or alcohol based extracts, including vanilla extract
