Post by jayjay on Apr 10, 2015 8:24:28 GMT -5
Hello all,
I've read through several threads and the articles on the subject, but I haven't much seen what conching is vs. refining. I think I know, but I want to be sure, as it obviously affects the chocolate making process.
Refining is the process by which you reduce the particle size of the ingredients of the chocolate. This is done in the melanger (I have the CocoaTown ECGC 12SLTA - with the tension adjuster) on full tension... in other words the tension adjuster is as tight as I can get it.
Conching is the mixing process which no longer reduces the particle size of the chocolate, but does apply pressure and potentially heat in order to better bind the cocoa butter to the particles in the chocolate. This also introduces air which helps to oxidize the ingredients which reduces sharp flavors in the chocolate. In the Cocoatown melanger I can "set" it from refining to conching by completely releasing the tension.
Refining is done first and then conching is done second, but both processes are done for extended periods of time.
Finally in the refining process, some conching occurs, but to go into a pure conching process, the tension on the stone rollers needs to be released so that not more grinding occurs.
I just finished my first batch of chocolate. I used the instructions and recipe from the Alchemist's kit that I received and I was a little put off by the sharp flavor in the final chocolate. I refined for approximately 6 hours then conched for about 2-3 hours. The particle size was too big so I melted the chocolate and put it back in the melanger and refined for an additional 8 hours or so, but never released the tension to go back into a "conching" mode. The particle size was much improved but the strong sharp flavors are still present in the final chocolate. (Criollo beans from Peru as sold on this site). I also didn't use the Champion juicer this first batch because I didn't own it yet. I have since ordered it and will be receiving it shortly. So I followed the procedure in the Cocoatown instructions to add the cocoa butter first, then the nibs a little at a time. Once there was a nice liquor going I slowly added sugar which I pulsed in a food processor first.
I really want to get the process nailed down so that I can focus on my recipe, so I want to understand as much of this as possible.
Any advice or help in this is greatly appreciated!