Cartel e Business - Quezon City, Philippines

This Premier Chocolate melanger will transform roasted cocoa nibs into finished chocolate right in front of your eyes. Powerful motor and gear components specifically designed for Chocolate and nut butter refining. Uses the age old method of refining cocoa using stone rollers that refine the cocoa nibs to less than 30 microns resulting in a very fine refined taste. This machine is considered the work horse by artisan chocolate makers all over the world. The melanger was specifically designed such that it can meet the rigors of chocolate and nut butter refining. Other applications: Nut Butters Macademia/Cashew/Pistachio/Almonds (Marcepan)Hazelnut (gianduia) grinding. 110V, 60Hz is the standard product, this product is also available in 230V, 50Hz.

This amazing stone melanger is the perfect companion to your endeavors. We have made several key enhancements to the traditional domestic stone grinder make this perfect for Chocolate, nut butters, Mexican masa, cosmetics and other food processing. The elegant design and sturdy construction assure long and satisfying usage.
The cocoa nibs are ground with stone rollers until they become a paste known as cocoa mass or cocoa liquor. This pure, unrefined form of chocolate contains both cocoa solids (the chocolate part!) and cocoa butter (the natural fat present in the bean).Cocoa butter can be extracted from the cocoa mass with a hydraulic press.

This is useful because most chocolate makers often use extra cocoa butter to give their chocolate a smoother, glossier texture. The only fat in real chocolate is cocoa butter.

We are pleased to bring you a newer and advanced version of the stone melanger used for cocoa processing and nut butter making. The Electra 11 has several changes including non-rotating lid, that allows you to view and to open the lid while running. The central connector has been redesigned to be able to lift out the stones easily and the drum made leak proof.
Tension of the granite stones can be adjusted to obtain different grades of shear at different stages of grinding and for different ingredients. Double granite roller stones that rotate over a granite base. This creates tremendous shear that reduces the cocoa nibs to fine chocolate liquor with a particle size of the order of less than 15 microns.