Dcm Melanger 20 User manual
Diamond Custom Machines Corp. User Manual Model: DCM - 20
TABLE OF CONTENTS
TABLE OF CONTENTS 1
1. DCM MELANGER 20
Mark 2
OVERVIEW 3
System Features 3
Technical Specifications and Dimensions 3
2. PARTS DIAGRAM 4
3. SAFETY INSTRUCTIONS AND PRECAUTIONS 5
General Safety 5
Electrical Safety 5
Precautions 6
4. INSTALLATION PROCEDURE 7
Assembly 7
Melanger Component List 7
Melanger Assembly Instructions 8
Installation 8
5. FIRST-USE CLEANING 10
6. CHOCOLATE REFINING 11
Recipe Pointers 13
Sweeteners
The sugar used should be standard white granulated cane sugar. 13
Seeds and Nuts 13
Soy Lecithin 14
Milk Powders and Other Ingredients 14
7. RECIPES 15
70% Dark Chocolate 15
Ingredients 15
Directions 15
Traditional Dairy-Free Giandujotti Bar 16
Ingredients 16
Directions 16
Dark milk 55% 17
Ingredients 17
Directions 17
Espresso Macchiato Chocolate 18
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Ingredients 18
Directions 18
White Chocolate 19
Ingredients 19
Directions 19
Golden Vegan Milk Chocolate 20
Ingredients 20
Directions 20
Cashew and Strawberry Vegan Spread 21
Ingredients 21
Directions 21
Non-Dairy Hazelnut Spread 22
Ingredients 22
Directions 22
Tahini 23
Ingredients 23
Directions 23
Omega Spread 24
Ingredients 24
Directions 24
8. TROUBLESHOOTING and FAQs 25
9. TECHNICAL SPECIFICATIONS 27
10. SERVICE, MAINTENANCE and REPAIRS 27
11. WARRANTY INFORMATION 28
What are the limits of DCM’s liability? 28
Obtain Warranty Service 28
NOTE: Due to continuous product improvement, design changes are made from time to time.
Some changes and modifications may not be covered in this manual. If you are unsure about the
safe operation of your DCM Melanger 20, please contact Diamond Custom Machines Corporation
for assistance.
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Diamond Custom Machines Corp. User Manual Model: DCM - 20
1. DCM MELANGER 20
Mark 2
OVERVIEW
Welcome to your DCM Melanger 20
Mark 2
: a space-efficient,commercial build tilting refiner that
is plug-and-play ready. This professional, tabletop model features high-quality, all-natural granite
roller stones that refine particle size down to less than 25 microns. This machine creates great
shear, enabling a faster working time. The processing efficiency allows for maximum retention of
the beans’ inherent qualities, therefore, honoring their true potential to express organoleptic
profiles.
Machine and components are light enough to be handled by a single person. DCM Melanger 20
Mark 2
’s high-efficiency, continuous duty, variable speed motor maximizes work time, and the
fine-tension controller adjusts stone pressure during the refining/conching stage.
System Features
●Only all-natural, high-quality granite stones are used in DCM Melangers.
●Direct Drive from the gearbox, with no belts or chains to maintain
●Standard product is Single Phase or Three Phase 110 or 220V, 50/60Hz input. Please
contact us for power requirement customization
●Double Stainless Steel wiper design provides years of performance and shorter refining
times
●Variable bowl speed from 0 to 120 rpm.
●All-Stainless Steel extra heavy duty frame for reliability and hygiene.
●1 year limited manufacturer’s warranty
●Easy to transport due to manageable size and weight
●Manageable size and weight make international shipping stress-free
●Made in the USA
●Spare parts are stocked for short lead times
Technical Specifications and Dimensions
●UL and CSA approved
●Motor: ¼ HP.
●Amps: 3
●Capacity: Approximately 25 lbs/11 kgs of Chocolate per batch
●Approximate overall weight: 100 lbs/45kg
●Approximate Machine Size: 20x17.5x24inch / 50x44x60 cm
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2. PARTS DIAGRAM
The images of the parts may not accurately reflect the actual product.
3. SAFETY INSTRUCTIONS AND PRECAUTIONS
Generally accepted and recommended safety practices are applicable to appliances purchased
from Diamond Custom Machines Corporation.
Users are required to read and understand operating instructions, labels and general safety and
warnings prior to using the appliance. Save these instructions for future reference.
Failure to follow the instructions detailed in this manual may lead to a voided warranty, personal
harm, damage to appliance, fire hazard, or other unsafe and potentially dangerous conditions.
A. General Safety
a. Do not use the appliance for anything other than its intended use. Do not use
outdoors; this product is intended for indoor use only. Do not place the appliance near
a hot gas or electric furnace.
b. Place the appliance on a hard, flat, level, and stable surface.
c. This is a heavy machine. Use proper lifting procedures to avoid personal injury. During
disassembly for maintenance, exercise extra care especially when handling heavy
components such as grinding stone, grinding vessel etc. Handle the pinch point sharp
edges carefully.
d. Do not run the appliance longer than the time recommended in the instruction
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manual.
e. Tilt lock pin must be placed and locked before operation of the equipment.
f. Never leave the unit unattended while operating. Close supervision is always necessary
when the appliance is in operation. Only trained staff should be permitted to operate
the unit.
g. Do not touch the rotating drum while in operation.
h. Loose clothing and long hair must be secured prior to operation.
i. Never put your hands or any other objects into the drum during operation. Checking
the contents can be done only when the unit is turned off and after complete stopping
of the operation.
j. Do not touch any moving parts of the machine when in operation.
k. Do not use any accessory attachments that are not recommended by Diamond Custom
Machines Corporation. This may cause personal injuries and/or damage to the unit.
B. Electrical Safety
a. Use this product with rated voltage AC outlet only. Use a dedicated electrical
outlet/circuit for the unit. The unit may not work with certain types of GFCI outlets. You
may need to use a regular outlet to run this machine.
b. To protect against electric shock, do not immerse the power cord, power plug or the
machine in water or in any other liquid.
c. Always switch off the unit and unplug the cord when the machine is not in use.
d. Do not operate the appliance with a damaged cord or plug.
e. If the appliance has malfunctioned or has been damaged in any way, call an
Authorized Service Technician for examination or repair.
f. Disconnect the unit during cleaning or when not in use.
g. Periodically check the power cord for any visible damages.
h. Do not allow the power cord to touch hot surfaces.
i. Do not allow the power cord to hang loose.
C. Precautions
a. Always Plug the DCM Melanger 20
Mark 2
into an appropriate motor-rated outlet.
b. Never handle the plug with wet hands.
c. Ensure that the electrical outlet is properly grounded.
d. Ensure the tilt Stop Locks are in place and pinned so that the Melanger does not
accidentally tilt during operation.
e. Do not dry run the DCM Melanger 20
Mark 2
prior to adding ingredients for an
extended period of time. Dry running will cause the stones to fail prematurely.
f. In case of any blockage switch off the machine immediately. Please visit the
Troubleshooting section to learn more.
g. Operate the machine only when it is in the upright vertical position. Do not attempt to
run the machine when it is tilted.
h. While cleaning the machine after use, ensure that water does not enter the motor
compartment.
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4. INSTALLATION PROCEDURE
A. Assembly
Melanger Component List
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Melanger Assembly Instructions
B. Installation
a. Ensure that the DCM Melanger 20
Mark 2
has arrived safely without any damage
during transit. Inspect the grinder for any visual defects. If you see any defects, please
call +1 888-717-9222 immediately.
b. Select a secure, well-ventilated area with a flat, stable surface on which to place the
melanger.
c. It is recommended that the ambient temperature of your work area not be below
64°F/18° C. The chocolate might solidify in the drum during production.
d. Ensure adequate space in front and back of the machine so the DCM Melanger 20
Mark 2
can be tilted without hitting any objects or walls.
e. Ensure the vertical shaft of the roller stone assembly is positioned over the pin in the
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bedstone.
f. Be sure the slot in the top bar tensioner is engaged with the flat portion of the vertical
bar of the roller stone holder. Rotate both tension control knobs evenly until they
engage the top bar to create pressure between the stones.
g. Make sure that the wiper blades do not touch the stone beneath or the stainless steel
drum on the side. On changeover to a new batch, check to be sure that the wipers
have not been displaced during operation. The wiper alignment is critical for safe and
effective operation of the machine.
5. FIRST-USE CLEANING
When the DCM Melanger 20
Mark 2
arrives, it will need to be thoroughly cleaned before
beginning production.
a. Wipe clean the outside of the drum and the body of the machine using a soft, lint-free
cloth.
b. Next, wipe down the bowl and granite stones with a clean, soft cloth. To remove the
fine stone dust on the granite stones, choose one of the following methods:
○Vegetable oil (soy, corn, canola, etc): at least 2qt/2l
○Roasted cocoa nibs: at least 4.4lbs/2kg
○Sugar: at least 4.4lbs/2kg
○Rice: at least 4.4lbs/2kg
Allow the machine to run for about an hour before removing contents.
c. The stones and the drum can then be washed, using warm water and dishwashing
liquid. Proceed with rinsing and proper sanitizing protocol.
d. Never place the drum or stones in a dishwasher. Hand wash all parts of the refiner.
e. Always allow to completely air-dry before beginning production.
f. Do not dry run the stones. Dry running could result in permanent damage to the
stones and the bowl.
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6. CHOCOLATE REFINING
Always be sure that your DCM Melanger 20
Mark 2
is completely dry when you start production.
Even the smallest amount of moisture can cause the chocolate to seize, ruining the entire batch.
The resulting thick mass cannot be refined in DCM Melanger.
a. If the machine has not been used for a period of time between batches, thoroughly
clean and sanitize before use. Note: the DCM Melanger 20
Mark 2
has to be
completely dry before each use.
b. Plug the unit into an appropriate power outlet.
c. Turn the Power On/Off button to On position.
d. Before you start the motor, check to see that the Forward-Stop-Reverse switch is set on
Forward.
e. Turn the black Speed Control knob to set the motor speed at 20.
f. The unit will begin to spin. Immediately begin to gradually add ingredients to the
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drum. Never dry run the machine.
g. The roller stone pressure setting is key in refining chocolate. To adjust the pressure,
turn the end tension control knobs until they slightly resist turning. You will feel a little
back pressure pushing against the knobs. These are the basic settings needed to refine
chocolate. As the chocolate is refined, the tension will decrease over time, and active
adjustment of the tension knobs over time will be necessary for optimal refinement.
You may need to check the tension knobs 2-3 times a day to adjust the tension
accordingly.
⚠ Caution:
Do not put too much tension on the stones. This will
result in the plastic parts inside the rollers and the rollers
themselves wearing out quickly.
h. To help ensure a cohesive mass, it is recommended to add additional heat to the
chocolate during the first 30 minutes of processing, especially if you notice that the
mixture cools too much and starts to thicken. A standard heat gun works very well for
adding heat to the machine. Be sure that the temperature stays below 150°F/65°C.
You can also preheat all of your ingredients in a warm oven (140°F/60°C) for about 30
minutes. This will allow the DCM Melanger 20
Mark 2
to work more easily.
⚠ Caution:
Do not direct the heat gun towards any plastic parts or
towards the chocolate as the product may burn. Handle with
caution and follow producer’s safety instructions and
guidelines for use.
i. Continue to gradually add the necessary ingredients to the machine. Slowly increase
the speed of the machine as desired and add the rest of the ingredients.
⚠ For First Use:
Do not run the DCM Melanger 20
Mark 2 above
the speed of 60 for the first 48 hours to allow proper break-in
of the machine.
j. The first hour of production, while ingredients are being added, requires constant and
active supervision to ensure ingredients are being refined correctly.
k. 30-40 minutes after adding the last ingredients, the chocolate should be flowing easily
over and under the rollers like a smooth paste. If not, please visit the Troubleshooting
section.
l. Minimum refining time will vary depending on the ingredients used. If cocoa nibs are
used, the minimum refining time to achieve a smooth chocolate is 12/24 hours. Note:
Chocolate can become over-refined, leading to a sticky, unpleasant feeling on the
palate.
m. After the batch is finished, turn the main speed potentiometer on the controller to 0 to
stop the rotation of the drum.
n. Turn off the power to the controller.
o. Release the tilt stop latch on the side and gently tilt the machine to empty the drum.
Tilt slowly to prevent spillage.
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⚠ Caution:
Always be sure that the roller stones are locked in
place inside the drum before attempting to empty the
contents. Because the roller stones hold the drum in place,
removal of the stones will cause the drum to disengage from
the base of the machine when it is tilted.
p. Always be sure to filter your chocolate in a regular mesh sieve to catch any impurities
and uncrushed nibs.
q. Do not under any circumstances store the product in the machine after the batch has
finished.
r. Pour the chocolate into storage containers or proceed directly to tempering and finish
molding. Hand tempering chocolate takes skill and practice.
s. Once the contents of the drum have been emptied, return the drum to vertical position
and engage the tilt stop. It is now safe to remove the roller stones and drum to wipe
clean any remaining product.
t. Carefully disassemble each component of the machine and, using a scrub brush with
soap, wash well under warm running water to help remove any product that remains.
u. Washed utensils and equipment shall be rinsed with running water so that abrasives
and cleaning chemicals are removed or diluted through the use of water.
v. Once every component is completely clean from residues proceed with submerging
every item in an appropriate dilution of your sanitizer of choice, for example: 1 oz Star
San per 5 gallons of hot water (160°F/70°C).
w. Leave the components submerged for a minimum of 1 minute to a maximum of 5,
alternatively the sanitizer can be applied with a spray bottle. The sanitizer does not
require rinsing when used at the recommended dilution.
Recipe Pointers
Sweeteners
The sugar used should be standard white granulated cane sugar.
To save time, “powdered” sugar can be used. However, do not use commercial confectioners
(powdered) sugar, which contains cornstarch. Two minutes of pre-grinding the sugar will save you
2 or more hours of refining time in the DCM Melanger. If grinding your own sugar in a
whirly-blade grinder (like coffee grinder), be sure to use immediately or store in an airtight
container to prevent it from absorbing moisture.
Other sugars may or may not work due to their moisture content. Brown sugar and coconut sugar,
for instance, need to be dried before it can be used. To dry place the sugars in a thin layer in a
convection oven at 140°F/60°C for 2 hours. Use. immediately or store in an airtight container.
Malt powder holds enough moisture to cause your batch of chocolate to seize. Any additional
ingredient containing water or alcohol is to be avoided such as honey, syrups, including agave
syrup and maple syrup, etc.
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 these (or any other ingredient that contains moisture) can cause the chocolate to seize
and may damage the equipment. Melangers damaged by the use of any liquid-based ingredient
are not covered by warranty. Use at your own risk. If you have any concerns about the
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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 do
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
Mark 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.
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7. RECIPES
7. RECIPES
70% Dark Chocolate
This is a basic recipe for a classic dark chocolate. It can be used to make chocolate bars,
confections, hot chocolate, and for a variety of baking needs.
Ingredients
Directions
1. Gradually pour the nibs into the drum of the DCM Melanger. With a heat gun, heat
the drum of the refiner to speed up processing, never exceeding 140°F/60°C.
NOTE: To further shorten the processing time, warm the nibs
in the oven at 215°F/100°C for 5-10 minutes and pulse-crush
in batches in a Mixer-grinder/Cuisinart for 1 minute.
2. Once all the cocoa nibs have been put in the DCM Melanger, let run for 3 hours
minimum.
3. At this point, add the sugar, 300g - roughly 1 ½ cups at a time, making sure it is fully
incorporated before adding more.
4. Let the DCM Melanger run for at least 10-15 hours. The refining time is approximate
and depends on the desired end product. Once you are pleased with the
consistency of the chocolate, proceed with removing the contents of the drum to
temper or store as needed.
5. Temper the chocolate and shape into molds, then place in the refrigerator until solid,
approximately 10-15 minutes.
6. Enjoy your silky smooth and creamy dark chocolate!
Yield: Approximately 3kg/6.6lbs of 70% dark chocolate, equal to 30 x 100 g bars.
Storage: Up to 12 months in a cool, dark, well-ventilated and odourless place in an airtight
container.
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▻▷
2100 g
17 ¾ cups
70%
Domori cocoa nibs
▻▷
900 g
4 ½ cups
30%
Granulated White Cane Sugar
Diamond Custom Machines Corp. User Manual Model: DCM - 20
Traditional Dairy-Free Giandujotti Bar
This traditional recipe from the north of Italy makes a firm, yet creamy hazelnut paste and
chocolate bar. Great for those looking for the mouthfeel of milk chocolate without the dairy.
Ingredients
Directions
1. Melt the cocoa butter in a bain marie. For best results, never heat cocoa butter
above 140°F/60°C.
2. Pour the melted cocoa butter into the DCM Melanger and gradually add the nibs to
the drum. With a heat gun, warm the drum of the refiner to speed up processing,
never exceeding 140°F/60°C.
NOTE: To further shorten the processing time, warm the nibs
in the oven at 215°F/100°C for 5-10 minutes and pulse-crush
in batches in a Mixer-grinder/Cuisinart for 1 minute.
3. Once all the cocoa nibs have been put in the DCM Melanger, let run for 3 hours
minimum.
4. In the meantime, roast the hazelnuts by placing them in a thin layer in a convection
oven at 285°F/140°C for about 30 minutes. They are properly roasted when they turn
a light caramel color in the middle.
5. After removing the skins, pre-grind the hazelnuts by pulse-crushing them in a
Mixer-grinder/Cuisinart for approximately 1 minute, obtaining a fine hazelnut flour.
6. At this point, add the sugar and the hazelnut flour, 300g - roughly 1 ½ cups at a time,
making sure it is fully incorporated before adding more.
7. Let the Refiner run for at least 10-15 hours. The refining time is approximate and
depends on the desired end product. Once you are pleased with the consistency of
the chocolate, proceed with removing the contents of the drum to temper or store
as needed.
8. Temper the chocolate and shape it into molds, then place in the refrigerator until
solid, approximately 10-15 minutes.
9. Enjoy your traditional Piemontese Gianduja bar.
Yield: Approximately 3kg/6.6lbs of dairy-free Gianduja chocolate, equal to 30 x 100g bars.
Storage: Up to 6 months in a cool, dark, well-ventilated and odourless place in an airtight
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▻▷
480 g
4 cups
16%
Domori cocoa nibs
▻▷
600 g
2 ¾ cups
20%
Cocoa butter
▻▷
1320 g
6 ½ cups
44%
Granulated White Cane Sugar
▻▷
600 g
5 cups
20%
Roasted hazelnuts
Diamond Custom Machines Corp. User Manual Model: DCM - 20
container.
Dark milk 55%
This is a recipe for both milk and dark chocolate lovers. The high cocoa content brings an intense
flavor to the chocolate that is sweetened by the milk.
Ingredients
Directions
1. Melt the cocoa butter in a bain marie. For best results, never heat cocoa butter
above 140°F/60°C.
2. Pour the melted cocoa butter into the DCM Melanger and gradually add the nibs to
the drum. With a heat gun, warm the drum of the refiner to speed up processing,
never exceeding 140°F/60°C.
NOTE: To further shorten the processing time, warm the nibs
in the oven at 215°F/100°C for 5-10 minutes and pulse-crush
in batches in a Mixer-grinder/Cuisinart for 1 minute.
3. Next, add the sugar, 300g - roughly 1 ½ cups at a time, making sure it is fully
incorporated before adding more.
4. After an hour, slowly add the milk powder until well-incorporated, carefully scraping
the sides of the drum.
5. Let the DCM Melanger run for at least 10-15 hours.
6. Once you are pleased with the consistency of the chocolate, proceed with
removing the contents of the drum to temper or store as needed.
7. Temper the chocolate and shape into molds, then place in the refrigerator until solid,
approximately 10-15 minutes.
8. Enjoy your silky smooth and creamy dark milk chocolate!
Yield: Approximately 3kg/6.6lbs of dark milk 55% chocolate, equal to 30 x 100g bars.
Storage: Up to 12 months in a cool, dark, well-ventilated and odourless place in an airtight
container.
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▻▷
840 g
7 cups
28%
Domori cocoa nibs
▻▷
840 g
3 ¾ cups
28%
Cocoa butter
▻▷
630 g
3 ¼ cups
21%
Granulated White Cane Sugar
▻▷
690 g
6 ½ cups
23%
Milk Powder
Diamond Custom Machines Corp. User Manual Model: DCM - 20
Espresso Macchiato Chocolate
With intense notes of coffee and caramel this is a wonderfully indulgent bar, perfectly enjoyed
with a cup of espresso macchiato.
Ingredients
Directions
1. Melt the cocoa butter in a bain marie. For best results, never heat cocoa butter
above 140°F/60°C.
2. Pour the melted cocoa butter into the DCM Melanger and gradually add the nibs to
the drum. With a heat gun, warm the drum of the refiner to speed up processing,
never exceeding 140°F/60°C.
NOTE: To further shorten the processing time, warm the nibs
in the oven at 215°F/100°C for 5-10 minutes and pulse-crush
in batches in a Mixer-grinder/Cuisinart for 1 minute.
3. Next, add the sugar, 300g - roughly 1 ½ cups at a time, making sure it is fully
incorporated before adding more.
4. After one hour, add in the milk powder and the instant coffee. Slowly add the milk
powder until well-incorporated, carefully scraping the sides of the drum;
5. Let run for at least 10-15 hours.
6. Once you are pleased with the consistency of the chocolate, proceed with
removing the contents of the drum to temper or store as needed.
7. Temper the chocolate and shape into molds, then place in the refrigerator until solid,
approximately 10-15 minutes.
8. Enjoy your silky smooth and creamy cappuccino chocolate!
Yield: Approximately 3kg/6.6lbs of espresso macchiato chocolate, equal to 30 x 100g bars.
Storage: Up to 12 months in a cool, well-ventilated, odorless place in an airtight container.
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▻▷
750 g
6 ⅓ cups
25%
Domori cocoa nibs
▻▷
750 g
3 ½ cups
25%
Cocoa butter
▻▷
630 g
3 ¼ cups
21%
Granulated White Cane Sugar
▻▷
660 g
6 ¼ cups
22%
Milk Powder
▻▷
210 g
2 cups
7%
High quality Instant Coffee Powder
Diamond Custom Machines Corp. User Manual Model: DCM - 20
White Chocolate
In its simplicity, white chocolate is always an indulgent treat. This recipe calls for fresh vanilla
beans for a classic white chocolate. Enjoy as is, or use a great base for experimenting with unusual
flavors. Try adding 50 gr of your favorite freeze dried fruit for a colorful chocolate. Or get creative
with spices!
Ingredients
Directions
1. Melt the cocoa butter in a bain marie. For best results, never heat cocoa butter
above 140°F/60°C.
2. Pour the melted cocoa butter into the DCM Melanger.
NOTE: watch for changes in colour and consistency of the cocoa butter it
might be slowly dropping in temperature and solidifying in the DCM
Melanger.
Should this happen, use a hair dryer on high setting, warm the drum of the
refiner, never exceeding 140°F/60°C.
3. With a heat gun, warm the drum of the refiner to speed up processing, never
exceeding 140°F/60°C.
4. Next, add the sugar, 300g - roughly 1 ½ cups at a time, making sure it is fully
incorporated before adding more.
5. Let the mixture process for about 1 hour or until smooth.
1. Slowly add the milk powder until well-incorporated, carefully scraping the sides of
the drum. If using freeze-dried fruit, pulse-crush in a Mixer-Grinder for 1 minute
before adding to the drum.
6. Let the white chocolate refine for at least 10 hours.
7. Cut the vanilla beans lengthwise and scrape the seeds out (never use vanilla extract
as any liquid will cause your chocolate to seize), add them to the refined white
chocolate and let it run covered for an additional 30 minutes.
8. Once you are pleased with the consistency of the chocolate, proceed with
removing the contents of the drum to temper or store as needed.
9. Temper the chocolate and shape into molds, then place in the refrigerator until solid,
approximately 10-15 minutes.
10. Enjoy your white chocolate!
Yield: Approximately 3kg/6.6lbs, equal to 30 x 100g bars.
Storage: Up to 6 months in a cool, well-ventilated, odorless place in an airtight container.
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▻▷
1050 g
4 ¾ cups
35%
Cocoa butter
▻▷
990 g
5 cups
33%
Granulated White Cane Sugar
▻▷
960 g
4 ⅓ ups
32%
Milk powder
▻▷
4
4
-
Fresh vanilla beans
Diamond Custom Machines Corp. User Manual Model: DCM - 20
Golden Vegan Milk Chocolate
A surprisingly fresh, dairy-free white chocolate, combining the health benefits of turmeric and
baobab with the sweetness of coconut and cardamom.
Ingredients
Directions
1. Melt the cocoa butter in a bain marie. For best results, never heat cocoa butter
above 140°F/60°C.
2. Pour the melted cocoa butter into the DCM Melanger.
3. With a heat gun, warm the drum of the refiner to speed up processing, never
exceeding 140°F/60°C.
4. Next, add the sugar, 300g - roughly 1 ½ cups at a time, making sure it is fully
incorporated before adding more.
5. Let the mixture process for about 1 hour or until smooth.
6. In the meanwhile, lightly roast the cashew nuts by placing them in a thin layer in a
convection oven at 265°F/130°C for 15 minutes.
7. *If toasted coconut shreds are unavailable, take the same quantity of dried,
unsweetened coconut or coconut flour and place it in a thin layer in a convection
oven at 285°F/140°C for 25 minutes, stirring from time to time.
8. Grind the cashews and the coconut by pulse-crushing them in a
Mixer-grinder/Cuisinart for approximately 1 minute, to obtain a fine flour and pour
into your DCM Melanger.
9. Let run for about 6 hours.
10. Once you are pleased with the consistency of the chocolate, proceed with
removing the contents of the drum into a bowl and stir in the baobab powder,
turmeric and cardamom until blended together.
11. Temper the chocolate and shape into molds, then place in the refrigerator until solid,
approximately 10-15 minutes.
12. Enjoy your golden vegan milk chocolate!
Page 18 of 28
Version 1 : 16 April 2018
▻▷
1200 g
5 ½ cups
39%
Cocoa butter
▻▷
1050 g
5 ¼ cups
35%
Granulated White Cane Sugar
▻▷
450 g
4 ½ cups
14%
Toasted unsweetened coconut shreds*
▻▷
300 g
2 ½ cups
10%
Lightly roasted cashews
▻▷
45 g
3 tbsp
1,5%
Baobab powder
▻▷
22 g
4 tbsp
-
Turmeric powder
▻▷
9 g
2 tbsp
-
Ground cardamom
Diamond Custom Machines Corp. User Manual Model: DCM - 20
Yield: Approximately 3kg/6.6lbs of vegan golden milk chocolate, equal to 30 x 100g bars.
Storage: Up to 6 months in a cool, well-ventilated, odorless place in an airtight container.
Cashew and Strawberry Vegan Spread
This fragrant dairy-free spread is perfect on bread and tartines. It can also be added to yogurt and
ice cream or used as a base for a smoothie for an extra strawberry kick.
Ingredients
Directions
1. Lightly roast the cashew nuts by placing them in a thin layer in a convection oven at
265°F/130°C for 15 minutes.
2. Grind the cashews by pulse-crushing them in a Mixer-grinder/Cuisinart for
approximately 1 minute, obtaining a fine cashew flour.
3. If needed, melt the coconut oil in a bain marie.
4. Pour the coconut oil into your DCM Melanger and start adding the cashews, until
you obtain a smooth paste. If necessary, gently increase the temperature using a
heat gun, never exceed 140°F/60°C.
5. Let process for about an hour.
6. Grind the freeze-dried strawberries by pulse-crushing them in a
Mixer-grinder/Cuisinart for approximately 1 minute, obtaining a fine powder.
7. Once the cashew butter looks smooth and fluid, add the sugar and strawberries and
let it process for another 3 hours.
8. Cut the vanilla beans lengthwise and scrape the seeds out (never use vanilla extract
as any liquid will cause your chocolate to seize), add to the refined cashew butter and
let run covered for an additional 30 minutes.
9. Once you are pleased with the consistency of the spread, proceed with removing the
contents of the drum. For optimal results, store the spread in sterilized, airtight glass
jars.
Yield: Approximately 3 kg/6.6lbs of vegan Strawberry & Cream spread.
Storage: Up to 6 months in a cool, well-ventilated, odorless place.
Page 19 of 28
Version 1 : 16 April 2018
▻▷
2250 g
19 cups
75%
Lightly roasted cashews
▻▷
375 g
1 ¾ cups
12%
Granulated White Cane Sugar
▻▷
225 g
2 cups
8%
Freeze dried strawberries
▻▷
150 g
⅔ cups
5%
Coconut oil
▻▷
5
5
Fresh vanilla beans
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