Post by bobvilax2000 on Aug 18, 2009 20:29:49 GMT -5
I just recently made my first batch of chocolate and I have a couple questions that I can't find in the forums.
Heads up. These first few pounds are to see if this is something I will do in the long term, so I'm doing it rustic style. Roasting is a little familiar since I roast coffee. For grinding I used a food processor to liquefy, then after it cooled and thickened I used an immersion blender to get it smoother. The chocolate has a definite grit to it, but it's not offensive. Grittier than El Rey's Gran Samon, but I don't need a toothpick. ;D
I didn't conch and I tempered by heating the chocolate to about 120 then stirred it in a bowl until it was just cool to my lip (I'm a cook who has done a fair amount of pastry work, so I'm familiar with temp). It had a gloss to it after it cooled in the molds. Otherwise it's just cocoa beans and sugar. Ivory coast, by the way.
Now my questions if you're still with me.
I'm still a little unclear on the differences between conching and refining. Conching is for texture and refining is for particle size? So in the melanger, conching is the constant motion of the chocolate and refining is the particles being pressed between the stones? Could someone maybe expand on what is going on here?
My second question is probably answered by addressing my grinding and my lack of conching, but my chocolate melts rapidly on the tongue and in the hand. I have to keep it in the fridge, unfortunately, but even cold it melts quick. Is this a factor affected by conching?
Grittiness and rapid melting aside, it's a tasty chocolate. A little heavy roast, but has a nice floral note. I have two more pounds to play with and will likely order more.
- -Barrett
Heads up. These first few pounds are to see if this is something I will do in the long term, so I'm doing it rustic style. Roasting is a little familiar since I roast coffee. For grinding I used a food processor to liquefy, then after it cooled and thickened I used an immersion blender to get it smoother. The chocolate has a definite grit to it, but it's not offensive. Grittier than El Rey's Gran Samon, but I don't need a toothpick. ;D
I didn't conch and I tempered by heating the chocolate to about 120 then stirred it in a bowl until it was just cool to my lip (I'm a cook who has done a fair amount of pastry work, so I'm familiar with temp). It had a gloss to it after it cooled in the molds. Otherwise it's just cocoa beans and sugar. Ivory coast, by the way.
Now my questions if you're still with me.
I'm still a little unclear on the differences between conching and refining. Conching is for texture and refining is for particle size? So in the melanger, conching is the constant motion of the chocolate and refining is the particles being pressed between the stones? Could someone maybe expand on what is going on here?
My second question is probably answered by addressing my grinding and my lack of conching, but my chocolate melts rapidly on the tongue and in the hand. I have to keep it in the fridge, unfortunately, but even cold it melts quick. Is this a factor affected by conching?
Grittiness and rapid melting aside, it's a tasty chocolate. A little heavy roast, but has a nice floral note. I have two more pounds to play with and will likely order more.
- -Barrett