CocoaTown Stone Ultra Grind + (used)

I started off with an interest in making bean to bar chocolate. Hence, I have the 3 essential pieces of equipment to do that for a hobbyist.  You need a melangeur, which is what this stone grinder does.  I ended up using it to make my hazelnut butter smoother for gianduja.  Also, a great machine for that.  Be aware, you do need to have a fairly liquid or small quantity of product for the belt that spins the wheels to work.  I ground the hazelnuts in my food processor first, then used the grinder to make the nut butter smooth.  This machine sells for $500 new.

Everything you want to know about making bean to bar chocolate at home you can learn from www.chocolatealchemy.com

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The Champion Juicer (used)

This is the second piece of equipment needed to make bean to bar chocolate.  This is what you use to press the chocolate liquor from the cacao kernels.  I understand this brand is no longer being made.  Mine has very little use on it, so it is in very good shape.  Chocolate Alchemy (the go to source for making bean to bar chocolate at home) has a used one for sale for $150.  Mine looks like it is in much better shape.

Of course it is still a juicer, if what you want to make is juice. (i.e. carrot, beet, etc.)

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Winnower (used)

This is the third piece of equipment that you need to make bean to bar chocolate (although I am listing them in reverse order of use).  First, you roast the cacao bean in your oven, or a coffee roaster if you have one.  Then you need to separate the shell from the kernel inside.  That is what this machine does.  It cracks the shell and separates it from the kernel.  Unfortunately, the job isn't really done yet.  The shell is light and the kernel is heavy.  So, you need to take your bucket outside and with a hair dryer and small handfuls at a time blow the husk away from the kernel.   Chocolate Alchemy made this machine years ago.  They now have a contraption that also does the blowing that is sold for $255.

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