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Post by dublinguy on May 12, 2015 4:24:11 GMT -5
Hi,
I've read on many websites that chocolate can scorch / burn if heated over 120F (dark chocolate) and 115F (milk chocolate) even for just a few minutes.
However, I've also read that conching can be done at temperature well above 140F (sometimes 160F and higher), and for a long duration (12 hours and more). How is it that the chocolate doesn't burn during this process?
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Post by Ben on May 12, 2015 7:56:31 GMT -5
I'm not sure why they'd say that. There are several times in the chocolate making process where chocolate gets over 120F. Chocolate in a melanger can easily get up over 130F just through the action of the melanger. And, as you say, chocolate is regularly conched at much higher temperatures. Also, a lot of makers melt the chocolate to over 120F at the beginning of the tempering process.
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Post by dublinguy on May 12, 2015 8:54:03 GMT -5
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Post by dublinguy on May 12, 2015 9:19:21 GMT -5
OK I did a bit more research on this forum and this is what I found (post from john):
It seems all the warning for burning chocolate are for the home baker. I have found routine references to conching at elevated temperatures, especially milk choclate. Milk chocolate is often taken to 160F or so to turn the lactose crystals amorphous, and this is done without burning.
Indirect heat seems to be the key. IR lamp, oven, etc. The burning occurs when the pan surface is over 200, etc and scorching occurs.
I have taken some test chocolate to 150 F with no burning in sight.
Finally I will echo Brad about melting sugar. I tried (and tried, and tried, and tried ;D) to no avail. It sounds great on paper, but I could never get it to pan out. What I go was lumps of crystals every time. The sugar did not like to mix with the cocoa butter. They were both "liquids" but they were not miscible. You have to recall, chocolate is actually a suspension, not a solution.
Makes a lot of sense. I was thinking of using an IR lamp to heat up the chocolate in the melangeur. I take it I can do this to 130-140 safely then.
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Post by montrealchoc on May 12, 2015 13:02:18 GMT -5
My conche easily gets to 130/140F easily which speeds up conching/refining and does not affect the chocolate. Most commercial chocolate is conched often at even higher temps.
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Post by lilypa on May 12, 2015 17:41:03 GMT -5
What temperatures are commercial chocolate typically conched at? Also, do they vary the conching temperatures during the process or keep them at a set temperature the entire time?
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Post by Sebastian on May 12, 2015 18:28:03 GMT -5
Holy smokes lots of misinformation out there. Given your setup, you're fine up to a max of 180F. To play it safe, i'd keep it below 170F.
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gap
Apprentice
Posts: 390
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Post by gap on May 13, 2015 1:11:22 GMT -5
Sebastian - is that temperature advice taking into account the epoxies/glue used in machine construction?
Generally, I've been advised from 60C to 65C is safe for the glue. If you believe the 60C, then 140F is the upper temp. If you believe 65C, then 150F is the upper temp.
If anyone has anything more concrete about the glue used in the Santha and Premier grinders and how high a temperature it can withstand at a constant temperature for hours on end, I'd happily be corrected because I have been looking for the data.
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Post by Sebastian on May 13, 2015 5:20:17 GMT -5
That's an interesting point - i can't speak to the epoxy (even though i have one, i've never taken it that high). I'm speaking with regards to the raw materials. That said, 140F for epoxies sounds like a pretty low threshold to me..
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Post by dublinguy on May 13, 2015 6:08:15 GMT -5
I read this on Chocolate Alchemy (conching and refining chocolate at home) - post from John:
"The bowl is held together my an epoxy that has a maximum temperature limit of about 170 F. It can handle a 200F for a short time, just don't let everything get that hot."
I'm planning to stick around 140F. Definitely less than 150F.
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