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ANY syrup
Liquid milk or cream
Condensed milk
Evaporated milk
Water
Unroasted nuts or cocoa nibs
Fresh or not fully dried fruits
Water or alcohol based extracts (vanilla for instance)
In short ANYTHING that contains water or alcohol.
And if you experiment with alternative unrefined sugars, such as various brown sugars and coconut
sugar, you will probably have to dehydrate them or their water content will be too high and your
chocolate may seize.
The use of any of these (or any other ingredient that contains water - we just cannot name them all) will
most likely cause the chocolate to seize and may damage the equipment. Melangers damaged by the
use of any liquid based ingredient is NOT covered by warranty. Use at your own risk. If you have ANY
concerns about the appropriateness of an ingredient, please feel free to contact us immediately.
Your chocolate should be "flowing" smoothly over and under the rollers like a liquid. If not, something is
not right. Check the Troubleshooting section at the end of this document. It may be as simple as
warming your chocolate a little or adding your ingredients a little slower so they have time to
incorporate.
The Stone Melanger is meant to be run continuously. This does not mean something can't go wrong,
especially when you first get it. In general, we recommend keeping a close eye on it for the first few
hours you use it make sure it is running properly.
We never recommend leaving it running completely unattended
Once your chocolate has attained the level of refining that you desire (taste it - it is your best tool), turn
off the Melanger and pour your chocolate into chocolate molds for storage or proceed directly to
tempering and finish molding.
Clean the Melanger with hot water, soap and a scrub brush. Make sure you rinse away ALL the soap.
Soap is not desirable in chocolate. All parts must be completely dry before you use it again.
Version 4 20190627
U ser Manual Model: DCM- 35, 70 and 100
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