Chocogrind 110V

$339.99 $339.99
Out of stock
A specially designed chocolate grinder for homes - Now there is no need to buy chocolates. Instead, you can make them at home. Chocogrind 110V is designed with high heat resistant class H insulation in the motor for continuous running up to 80 hours. It also has a timer that can be preset up to 99 hours. Grinding fineness is achieved even faster with the patented conical stones. The auto-motor shut off feature ensures Motor safety too.

Chocogrind 110V
upto 80 hours

upto 80 hours continuous running

Specially designed 150W motor with high heat resistant Class H insulation.

Upto 99 hours

Upto 99 hours preset timer

Auto switch-off at the end of preset time.(Preset time can be changed in intervals of ± 1 hour).

capacity

capacity

Minimum of 700g and maximum of 2kg.(Tested with roasted cocoa nibs and sugar in a ratio of 70:30).

End of cycle

End of cycle buzzer

Beep alert at the end of set time.

Aisi 304

Aisi 304 food grade stainless steel drum

Rust-resistant food grade stainless steel drum for healthy chocolates.

Patented conical

Patented conical stones

Grinding fineness is achieved faster.

Auto-shut off

Auto-shut off and auto-resume

The grinder will auto-shut off at 135° C motor coil temperature and will auto-resume once motor coil cools down to 100° C and hence ensures motor safety.

1 year warranty

1 year warranty

Valid in the country of purchase.

Form Table Top
Capacity (min) 700g (tested for roasted cocoa nibs:sugar ratio of 70:30)
Capacity (max) 2kg (tested for roasted cocoa nibs:sugar ratio of 70:30)
Voltage 110V, 60Hz
Motor Wattage 150 watts
Motor insulation Class H
Auto motor shut off and automatic resume Motor automatically shuts off at 135° C motor coil temperature and automatically resumes once motor coil cools down to 100°C
Grinding Stones Conical
Continuous maximum running time (for crushing, grinding and conching) Tested upto 80 hours
Automatic Timer Preset time upto 99 hours (Can be changed in intervals of ± 1 hour)
Buzzer Automatic beep alert at the end of set time
Drum AISI 304 Food Grade Stainless Steel
Shell ABS
Drum adapter material POM(Delrin) - can withstand upto 110° C
Stone axle cover material POM(Delrin) - can withstand upto 110° C
Wiper material HDPE - can withstand upto 80° C
Roller holder bottom bush material POM(Delrin) - can withstand upto 110° C
Roller stone spacer material POM(Delrin) - can withstand upto 110° C
Drum Shape Dish-type
Stone cleaner Place the stone cleaner on the drum and the roller holder stone assembly on the stone cleaner. The cocoa mass on the stones can be wiped off into the drum by rotating the stones
Power failure & resume safety protection When power resumes after power cut, the grinder will not start automatically to ensure user safety. However the timer need not be reset. When ON button is pressed, grinder will run only for the remaining time
Shock Proof Yes
Stone Assembly weight (in kg) 2.9
Wire Cord Length (in mm) 1650
Net weight (in kg) 14.8
Gross Weight (in kg) 16.5
Product Dimension (L*W*H in mm) 460 x 272 x 288
Drum Size (Max Inner diameter * height in mm) Ø250 X 180
Motor Speed in RPM (Rated load) 1080
Drum Speed in RPM (without load) 105 ± 5
Box Contents Grinder unit, User Guide, Stone Cleaner,Spatula with extra spares: additional belt,wiper,motor capacitor,sleeve,housing,cover sleeve
Product colour Fortune white
Lid colour Purple
Warranty 1 Year
Maintenance Videos
How to clean the drum and roller stone assembly
How to change the belt
How to melt solidified cocoa
How to place stone assembly
How to replace the wiper
How to replace the sleeve housing
How to change the motor capacitor

Ultra wet grinders are not designed to run continuously for long hours and hence they are not recommended for grinding cocoa nibs.

Yes, but we recommend that you buy an additional drum and stone assembly to avoid taste and flavour of one to affect the other when ground using the same drum & stone assembly. Please note that the timer function will not be useful for batter grinding as the minimum timer setting is more than batter grinding time.

No. The Ultra Chocogrind has not been tested for other applications.

Roasted cocoa nibs and sugar.

The Ultra Chocogrind has been tested only using roasted cocoa nibs.

Cocoa trees give cocoa beans. The husks of the cocoa beans are removed by roasting to get the roasted cocoa nibs.

Ultra Chocogrind has only been tested with roasted cocoa nibs, however you can also use cocoa powder.

No. We do not sell cocoa nibs.

You can buy roasted cocoa nibs from stores and websites online.

The Ultra Chocogrind is designed to grind roasted cocoa nibs and sugar. You can make chocolates of your choice with the cocoa mass.

It might. Please research recipes for the same.

The drum capacity is 2L

A minimum of 700 grams and a maximum of 2kg have been tested with 70:30 ratio of roasted cocoa nibs to sugar

The standard ratio of roasted cocoa nibs to sugar is 70:30. You can use the standard ratio or any other of your choice.

Sugar cubes should not be used. But you can use granulated sugar or powdered sugar (We recommend granulated white sugar).

Yes you can add white cane sugar as an alternative for sugar.

There is no standard time. Grinding fineness (micron size) and conching time will depend on your need. However we do not recommend continuous running beyond 80 hours.

There is no fixed minimum or maximum grinding time. Kindly refer to our product demonstration video for grinding procedure. You can also look up other resources for the same.

The timer can be preset to desired running time by pressing up/down arrow buttons, in intervals of 1 hour. After setting the time, you must press the ON/OFF button to start the grinder. In case you pause the grinder anytime, there is no need to reset the timer. When you restart the grinder, it will run only for remaining time.

The timer can be preset upto 99 hours

When power resumes after a power cut, grinder will not start by itself. This is for your own safety. This also ensures no damage to the grinder if cocoa mass solidifies over a long spell of power cut. However there is no need to reset timer. When you restart, the grinder will run only for the remaining duration.

The grinder has been tested in ambient household kitchen temperature. However please do not place it near any heat source including direct sunlight.

The Ultra Chocogrind’s motor is specially designed with high heat resistant class H insulation and hence it can run continuously for long hours. We have tested upto 80 hours continuous running.

The Ultra Chocogrind has been tested for upto 80 hours continuous running without any issues. The maximum withstanding temperature & material of plastics is given in the user guide. You can also refer to the specifications given in our website.

There is no need of any external fan to cool the motor as the Chocogrind motor is specially designed with high heat resistant class H insulation. You are however free to use one if you want to.

Yes

No. Roasted cocoa nibs have to be added little by little in small quantities.

No. Sugar has to be added little by little in small quantities.

Yes. We recommend you to crush before grinding.

The Ultra Chocogrind consumes 0.15 units of power per hour. Hence with 24-hours of continuous running, it will consume 3.6 units of power.

Yes. The grinder unit should be allowed to cool down for sometime before starting again for next batch chocolate making.

Yes you can add some nuts or dried fruits after you have transferred the cocoa mass into the mould or ice tray and then keep it in the fridge for cooling.

Yes you can.

You can only add milk in its powdered form.

Time is a function of quantity and quality of the roasted cocoa nibs used. During testing, 1kg of roasted cocoa nibs and sugar (in 70:30 ratio) took 9 hours to achieve a size of <20 micron. Hence the time taken might vary depending on grinding needs and procedures followed.

Conching as a practise is done to balance flavours. Hence the duration depends on the user’s preference.

As a practise tempering is done to get fat crystals together which gives chocolate a glossy look and snap. Tempering can be stopped at your preferred thickness & consistency of the cocoa mass.

No. Those have to be purchased from stores and websites online.

Tempering includes a step which requires cocoa mass to cool down. The granite/marble slab lends itself better to this step.

Yes, since the air conditioned environment helps to bring down the temperature of the cocoa mass to aid tempering.

No. It has to be purchased from stores and websites online.

Yes. Since the grinder runs continuously for long hours, heat can be felt on the drum and shell. However this does not impact the cocoa mass temperature.

The motor is tested for continuous running up to 80 hours. It also has a safety feature, that the grinder will auto shut off at 135° C motor coil temperature.

The stone cleaner is provided to wipe cocoa mass from the stones into the drum.

If the cocoa mass is left idle in the drum it can thicken. Do not restart the grinder immediately. The semi solid or fully solid cocoa in the drum should be melted using a hair dryer and spatula before restarting the grinder. Also ensure that no solid cocoa is sticking to the roller holder bottom bush. Refer our product maintenance video for procedure to melt the solidified cocoa.

Use warm water to clean the drum and roller holder stone assembly, every time after use. Wipe off with clean dry cloth. Liquid soap can also be used for cleaning.

Finished chocolates made out of roasted cocoa nibs and sugar have a shelf life of 12 months if stored in a refrigerator / chiller.

For 1 kg of roasted cocoa nibs and sugar ground, the cocoa mass output will be 850 to 900 grams. The number of chocolate bars will differ depending on size and shape of the mould used.

Warranty period is 1 year from date of purchase. Refer to the user guide for warranty policy

We provide spatula & stone cleaner as accessories along with the grinder.

Recipes for 1kg as below:

70% Dark Chocolate

700 grams Roasted Cocoa Nibs

300 grams White sugar

64% Dark Chocolate with Fruits & Nuts

640 grams Roasted Cocoa Nibs

40 grams Cocoa Butter

320 grams White Sugar

40 grams Cranberry (to be sprinkled on top of the cocoa mass in the mould or ice tray before placing in the fridge)

40 grams Roasted Almonds (to be sprinkled on top of the cocoa mass in the mould or ice tray before placing in the fridge)

55% Dark Chocolate

550 grams Roasted Cocoa Nibs

350 grams White sugar

100 grams Cocoa Butter

Sugar Free Dark Chocolate

750 grams Roasted Cocoa Nibs

250 grams Sugar-free

100% Dark Chocolate

1000 grams Roasted Cocoa Nibs