In her previous article how to make chocolate with cocoa beans (bean to pas), Chef Prish discussed the chocolate conching …

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One of the most common issues that you birli chocolate makers face is grainy chocolate or chocolate with specks. These issues güç be caused by a variety of factors, such as grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.

Original and versatile 5 in 1 manufacturing solution performing the function of a cocoa liquor mill, sugar mill, mixer, refiner and conche – all in one single machine. The Refiner/Conche is the universal solution for making chocolate, compounds, coatings, pralines, truffles and fillings for small to medium production capacities.

Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.

I purchased two rock tumblers a couple of months ago. Within a day the larger one had stopped working so I was left to experiment with the smaller one. Well, it did the job somewhat, but not fully.

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You’ll need something to help toast the top of a chocolate crème brûlée, the marshmallow top on a s’mores icebox cake, or the meringue on a baked alaska.

Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation

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Chocolate melangers are a common tool in the peş of chocolate making because it helps to achieve a silky smooth texture, refines gritty particles in the chocolate, and enhances the overall taste and mouthfeel of the product.

The Swiss company Bühler is market leader in this technology and looks back to a long experience in building and installing complete production lines8.