Melanger Premier Chocolate Refiner - 110V/60 hz - 8 lbs Capacity

The media could not be loaded. The machine was easy to set up right out of the box.After doing some research I made a few mistakes, tried all kinds of methods to make the chocolate shiny. The first batch I did turned out poorly because I didn’t place it in the fridge.I didn’t realize making chocolate is actually an art form. I advise the new chocolate novice to do research to achieve best results.This machine grinds the beans so fine that the chocolate becomes smooth and silky. I would like to mention it’s advisable to use some cacao butter to ease the process along with a dedicated blow dryer or heat gun to speed up the process of the grinding.Just make sure it doesn’t focus on the plastic to avoid damage to the machine.After about 12-15 hours of grinding I poured the chocolate into molds and placed in the fridge. The first batch turned out with white streaks because I tried to temper the chocolate when it’s already tempered through the machines grinding process.Initially one has to scrap the sides but once the machine gets all the beans to a smooth consistency. From there it’s just a matter of how smooth you want your chocolate.As wonderful as this machine is I would like to note it’s very loud. As far as cleaning is concerned for me it wasn’t too bad as long as it’s done with pretty hot water.In conclusion. A powerhouse of a chocolate making machine that’s all in one with no tempering required, at least for me. Please not I’m just a hobbyist not an expert.Happy chocolate making.

Been making my own chocolate with cacao powder for years, and the thing I disliked is that nothing I tried ever got rid of the graininess. Then I learned about a melanger. I debated for months whether to spend the money, but I'm glad I finally gave myself a present.I had to eliminate sugar from my diet, so I started making my chocolate with Erythritol, but even using the powdered version of Erythrithol left it grainy and unpleasant to eat. But now ... WOW, using this melanger I can't tell the difference between my chocolate and Dove or Cadbury. It is heavenly smooth.For those who need a sugar-free chocolate recipe (diabetes, keto) here's mine for dark and milk chocolate. Just follow the normal directions for loading the machine and let it run for 24 hours.Dark Chocolate (70%) - makes 1 kilogram (~ 2.2 lbs)- 600 grams Cacao Nibs- 100 grams Cacao butter- 300 grams ErythritholCreamy Milk Chocolate - makes 1 kilogram (~ 2.2 lbs)- 250 grams Cacao Nibs- 250 grams Cacao butter- 250 grams Erythrithol- 150 grams Whole Milk Powder*- 100 grams Heavy Cream Power** note you can use 250 grams of Milk Powder and leave out the Heavy Cream if you want, but I like the slight reduction in carbs by adding the heavy cream, and I think it adds to the creaminess.

The media could not be loaded. "Penny wise and pound foolish," my mom would have said. When I think of how much money I invested in quality ingredients, ending up with grainy chocolate on every attempt was so much more than frustrating. I probably spent more than the cost of this chocolate refiner in cocoa butter and cacao paste in my last few orders alone. (I'm stubborn, what can I say? I wouldn't stop trying other ways to solve the problem.)In the scheme of life, the universe, and everything, the Premier is not outrageously expensive. It doesn't take up a crazy amount of space. It turns grainy ingredients into silky smooth chocolate. It's a work-horse--you can leave it running for days if you want to. And best of all (the whole reason I started trying to make my own chocolate in the first place), it lets me keep tweaking my recipes until I get precisely the chocolate I've always wished I could find (soft, silky, very milky, and not-at-all sweet for me; and rich, sugar-free, very dark without sugar alcohols for my diabetic husband).Unless you've still got a 1974 dishwasher that runs, the Premier is bound to be louder than your dishwasher. Someone is fibbing about that, but that's about the only con to this beastie. (I've been plugging it in in the foyer so we can't hear it in our bedroom. There's a solution to every problem, if you're willing to think outside the box.)If you think you might like to try a chocolate refiner/melanger, you probably should. I highly recommend. I'm sorry I waited so long.

Ideal for a small chocolate maker

I love this machine. It is so easy to use. I have made three batches of chocolate so far. My chocolate has turned out so creamy! I have let one batch run about 18 hours, another only about 8 hours and another for about 20 hours. All three batches were very good.It can be a bit challenging to hold the wheels to scrap off the excess chocolate when it is done - but they have come out with an accessory that will help with this. I saw it mentioned on FB and asked about it. Right now it only comes with the new Melangers but they will be selling it as an accessory soon - and I will be buying one.All my batches have been 2 lbs of chocolate and I don't think I would increase the size. The Melanger can handle more, but I think it would get too heavy for me to handle pouring the chocolate once it is done.Overall, I highly recommend this.