|
Post by jamescary on Jan 23, 2008 12:13:19 GMT -5
I was wondering if anyone has done any conching outside of the melangeur? I noticed the Alchemist has tried an ice cream maker and Amy of Amy's Chocolates has used a pasta kneading machine. I've also been thinking about one of those corkscrew slushie machines. Would these make decent alternatives to the melangeur? I know the melangeur provides all of the functionality of a mixer, refiner, and conche. But I'm looking to possibly break up the process and reduce the time in each machine so that a pipeline could be built to speed up the chocolatiering.
|
|
|
Post by reelchemist on Jan 28, 2008 6:55:21 GMT -5
I think Samantha from Tava mentioned she was looking at using some sort of mixer with a heated bowl. I only have vague recollections I think it was in the interview on Cacaolab - worth a click.
|
|
|
Post by jamescary on Jan 31, 2008 17:05:39 GMT -5
Interesting. Just checked that out and saw she got that tip from someone who works at a multinational company. I'll have to give it a go with my Kitchenaid.
|
|