All about Chocolate
Technical Troubleshooting

All about Chocolate

    1. Mixing (prepare the right texture for the grinder); Refining (reduce particule size, from dough to flakes).
    2. 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).
    3. Tempering (to get stable fats crystal to get a good snap, demolding, no fat bloom over time, shininess).
  • Maximum 30 microns; some can be at 10 microns.