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Diamond Custom Machines Corp.
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 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 very small
quantities are 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 your chocolate to seize. We specifically d o
not recommend adding any flavourings to your chocolate during the refining stage (es. 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 a fresh pod. Adding vanilla extract will cause your chocolate to seize.
The following ingredients are not recommended for refining with the DCM Melanger 20 M ark 2 :
→
Liquid milk or cream;
→
Condensed milk;
→
Evaporated milk;
→
Water;
→
Fresh or not fully dried fruits;
→
Water or alcohol based extracts, including vanilla extract;
The ingredients used and storage conditions may vary so storage times are only
recommendations. Makers will have to establish their own sell Best Before Date. DCM Corp. is not
liable for the shelf life of products made according to recipes provided in this manual.
Important Notes on Batch Sizes: If you are looking to make a small batch of chocolate or
nut-based spread, be sure that your recipe is at least 20% of the drum capacity volume, so
approximately 1 kilogram of cocoa nibs or nuts.
Version 1 : 16 April 2018
U ser Manual Model: DCM - 20
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