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If you want to make çağcıl smooth chocolate there is just no way around getting a melanger. It's the one bit of kit there is just no getting around.
The Thouet RC and DRC are genuine ‘dry’ conches – they are filled with dry chocolate flake and will keep the product ‘dry’ through out the conching process until the very end when the cocoa butter and lecithin is added.
Removal of water contained in raw materials, kakım it would form undesired sticky layers on hygroscopic particles
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Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of AISI304 grade stainless steel. Melter is with side wall and bottom scrapers.
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Melanging is the process of grinding and blending chocolate ingredients. This process reduces the particle size of the cocoa nibs, sugar, and other additions to create a smooth and consistent chocolate paste.
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Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It yaşama range from a few hours to overnight.
And no, I am not terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.
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