Stone grinding

Welcome to another journey through the world of cocoa!                                

Today we are going to talk about crushing cocoa nibs and conching chocolate in a stone grinder or Melanger.

If you have ever enjoyed a delicious chocolate bar, you probably never thought about the complexity of the chocolate process. But a lot of work and technology goes into making this sweet treat!

After the cacao nibs are separated from the shell and husk, they are ground in a stone grinder or Melanger. This machine is able to finely grind the cacao nibs into a smooth paste known as cocoa mass. This process gives the cacao its characteristic flavour and texture, and it is an important step in making delicious chocolate.

But that's not all! After grinding the cocoa nibs, the cocoa mass is concheduled in the Melanger. This means the chocolate is mixed and ground for hours, allowing the flavours to develop and the texture to refine. Conching not only improves the flavour and texture of the chocolate, but it also removes unwanted acidity and bitterness.

Grinding and conching chocolate in a Melanger is an impressive process to watch. It is amazing how this machine is able to transform cocoa nibs into a silky smooth chocolate mass. The sound of the machine is hypnotic and the aroma of the chocolate fills the entire room.

Best of all, this process is the work of true artisans. Chocolate makers take the time to create the perfect profile for their chocolate, experimenting with different combinations of cocoa nibs and refining fine grinding and conching. It is a craft that requires chocolate makers to use their senses to achieve the perfect taste and texture