This weekend we attempted our first “big” batch. By big, I mean more than 100 grams of fermented cocoa beans at a time. This is very exciting, because we’re using our new melanger, the Premier Wonder Grinder for the first time!
I’ll go into more details about the Premier Wonder Grinder in another post. In the meantime, I’d like to bring it to the chocolate-making world’s attention my opinion about winnowing. It’s not my favorite part of making chocolate. In fact, it may even be my least favorite part.
For those who are new to the process, winnowing means to remove by air flow. In the chocolate sphere, we’re referring to removing husks from nibs. Cocoa beans are surrounded by a husk that needs to be removed before grinding, refining, and conching. To do that, you first need to crack the husk. And without some serious equipment, that cracking and removal just ain’t easy!
Dandelion Chocolate has a giant cracker and winnower (see the machine in back, the front machine is a roaster).
Richard and I have attempted many iterations of cracking and winnowing. First, the rolling pin and hair dryer method. The cracking moves relatively quickly, as long as you have a very small batch (about 100 grams). And the hair dryer method works with an OK yield of remaining nibs, but be sure to wear those safety goggles and do this part outside. It’s a mess!
We’ve also tried a combined cracking and winnowing process using a garlic peeler. The Oxo garlic peeler does a decent job, but it takes quite some time and needs to be rinsed and dried frequently.
And today, with our large batch of beans (888 grams before cracking and winnowing), we had a new challenge. A pint-sized ziploc bag doesn’t fit that many beans, so we had to use a gallon. And even then, the cracking process came out all unevenly. So, Richard began to design a separating system, to ensure we had uniformly-sized nibs before winnowing.
This creation did help by separating the beans that somehow escaped the rolling pin from those that had been smashed to smithereens. However, we still had to winnow. And with that quantity of beans, it was NOT easy! In fact, as I write this now, a thin layer of cocoa husk particles coats my entire body!
Others have tried to build a winnower for home use, but they tend to require mad engineering skills (which Richard could supply if need be) and/or a minimum of about $200 cash. Explore with me, these interesting options for winnowing:
- DIY Seed Cleaner adapted to be a winnower
- $100 in equipment for a fan-based winnower, recommended by Clay Gordon at The Chocolate Life
- Cocoamojo DIY winnower, made of PVC
- Chocolate Alchemy’s Sylph, at $195, the most commonly used for small-scale bean-to-bar makers
- Chocolate Alchemy’s Aether, a larger scale, higher tech version, costing $1,800
- Bottom Line Technology‘s $70,000 winnower
This part of the process clearly could use some solid innovation. I’m interested in the ideas and strategies out there from chocolate-makers, engineers, and geniuses. Does anyone have a design that costs less than $100 and requires little to no build time?
Let’s put our heads together and help keep chocolate-making fun!