Hopper for Cocoa Nibs / Liquor Extraction

Chocolate making is messy business. One of the steps in nib-to-bar chocolate making is to extract the liquor from the nibs. We use a Champion Juicer.

Inevitably, when you add nibs to the chute … a lot of them fly back up the chute and land all over the kitchen.

So I built this hopper and plunger system to help. It has three parts:

  • A collar that fits on top of the chute and enables nibs to be added perpendicular to the chute..
  • A hopper that holds about a cup of nibs that are gravity-fed into the collar and chute.
  • A extended plunger to push nibs down the chute.

To operate: Lower the plunger to cover the collar opening, add nibs, lift the plunger to open the collar opening and gravity-feed some nibs, lower the plunger when the chute is part-way full. No nibs should escape.

Rendering of distinct parts.

I printed the parts on a Form Labs Form 2 SLA printer. Form Labs doesn’t make a food safe resin (though they do make dental-grade resins). In fact, I’m not aware of any food-grade resins or filaments for 3d-printing. This is a topic the Internets have a lot of opinions about. I chose to coat parts in many layers of poly-urethane, which is food-safe when fully cured.

Nib to Bar Chocolate Making

Adding nibs to juicer.
Separating liquor. Luckily we thought to lay down newspaper. Chocolate making is messy.
Adding liquor, cocoa butter, sugar to melanger.
Melanging…
Melanging 18 hours later.

Really smooth.
Separating about a 3rd of mixture for tempering.

Letting temperature come down slowly. Maybe too slowly. It took all day.
Adding back in to temper remaining chocolate.

Chilled and ready to demold.