Francisco Migoya

Grinding

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

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Pass the warm nibs through the juicer (see Resources). It is important to use this specific juicer since it separates the liquor from the waste—unlike other juicers—catching the liquor in one container and the waste in another. Pass the waste through the juicer several times until almost nothing is coming out.

Some of the benefits of using the juicer to grind the nibs into liquor are that it filters out any remaining husk and produces a fairly smooth chocolate liquor that requires less refining than if the liquor were processed in a Robot Coupe.