Technical Troubleshooting
All about Chocolate
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- Mixing (prepare the right texture for the grinder); Refining (reduce particule size, from dough to flakes).
- Conching (reduction of moisture and undesired volatiles, splitting agglomerates and covering solid particules with fat improving the flowability; dry conching = plastifying; liquid conching = formation of fine chocolate flavor).
- Tempering (to get stable fats crystal to get a good snap, demolding, no fat bloom over time, shininess).
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Maximum 30 microns; some can be at 10 microns.