Cocoa beans

For grinding of the cold sample, about 75g will fill the mortar to the maximum. Higher amounts are not recommended.

Within the first minutes of grinding, the cocoa sample becomes compressed. Scraper is not able to detach sticking sample after the second minute.

A warming of the fatty sample is recommended in order to liquefy the sample. Afterwards, grinding should be possible.

Sample and grinding set has been tempered to 70°C. For this, sample will start to become a paste while grinding. This way, a sticking is avoided and a successful grinding occurs.

Within the first minutes of grinding, the sample melts. We recommend to feed higher amounts in batches (each 2-4 minutes – until it becomes a paste) to avoid overfilling of the mortar.

After 5 minutes of grinding, some sample is sticking to the scraper and the pestle. This sample was detached and has been fed back into the mortar.

After 15 minutes of grinding, some rough particles could be detected between two fingers. After 30 minutes, the cacao feels like a homogenous paste. No coarse particles could be detected between the fingers (so all particles use to be < 100µm).

A longer grinding is still possible.

About 70g of cold cocoa beans fit into the 250ml bowl.

Within the first 3 minutes of grinding, the sample starts melting and the volume of sample collapsed.

After 8 minutes of grinding, no coarse particles are detectable between the fingers (so all particles use to be < 100µm).

The temperature of the sample is about 70°C.

A longer grinding is still possible.

By weighting 150g of the original (cold) cocoa, the bowl is filled to the maximum.

Before grinding, sample, bowl and balls have been tempered to 70°C. A wearing of protecting cloves is recommended.

To avoid a overheating of sample, we grinded in steps of 2min, followed by 5 minutes of programmed pausing time. After totally 10 minutes of grinding, the temperature of the sample is at 77°C.

All particles use to be ground to < 100µm.

A longer grinding is still possible.