|
Post by timwilde on Feb 7, 2014 16:19:38 GMT -5
I keep reading here that it seems that most 3-5lb batches of chocolate in the santha tend to run for about 24 hours. In doing some research in professional chocolate manuals, it seems that there isnt such a thing as too much conching/refining.
I'm curious what happens if you "refine too much" I've had a batch sit in the santha for over a week and it came out good. I've also done as little as 24 hours and it came out somewhat powdery/gritty. My milk chocolate process is to let it run a minimum of 72 hours. This makes it come out crisp and dry, but not powdery and gritty and almost melts in the mouth and is super rich and creamy.
Is there a rule here or is it just personal preference/willingness to run the melanguer?
|
|
|
Post by Ben on Feb 9, 2014 1:02:04 GMT -5
It is possible to over-refine, but probably not in the little melangers. Over-refined chocolate can be thick and gummy. As far as over-conching, that's probably more of a preference thing, with the result possibly being a milder or even bland chocolate.
|
|
|
Post by timwilde on Mar 2, 2014 16:44:43 GMT -5
mostly because I got busy, I ended up by leaving a little over 1.5lbs of chocolate in the refiner for almost 2 weeks. While melted it had a thicker consistency, and was incredibly smooth. While I cant say that it's gummy, it's got a very soft snap when tempered and molded. It makes a truly amazing ganache though. So while I guess refining would be more of a personal preference thing, I can see where over refining might be detrimental, most especially in a larger, higher pressure grinding stone.
Thanks for the info Ben.
|
|