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Post by Fat Rabbit Coffee on Jul 12, 2023 12:59:08 GMT -5
When melanging, I've always started with melted cocoa butter to grease the wheels, so to speak, slowly added the nibs, and then the sugar. I heard a chocolate maker recently talk about how he doesn't add sugar until later in the process but I don't remember why.
Got any input on this issue?
Dan
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Post by mark on Jul 13, 2023 2:35:20 GMT -5
Yeah I've heard the same thing. I recall John the Alchemist did some test batches years ago where he added the sugar at different stages. There was no difference in taste. Other things are worth adding later. For example, some of our chocolate has inclusions and I find if I add those too early a lot of the aromas of the inclusions are lost.
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Post by Ben on Jul 13, 2023 11:01:11 GMT -5
I wait until the nibs are somewhat flowing, but that's just to take it a little easier on my grinder. Like Alchemist John's tests show, my experience has been that the timing of the sugar doesn't have an effect on the final flavor of the chocolate. I've spoken to a few chocolate makers who wait a full 24 hours before adding the sugar, which I think makes the chocolate more viscous with a thicker mouthfeel.
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Post by Thomas on Aug 18, 2023 14:52:56 GMT -5
Here John's 'Ask the Alchemist' article about sugar. chocolatealchemy.com/blog/2023/8/17/ask-the-alchemist-319Much more than just when to add it but his views are always insightful and I enjoy reading them. I added the link in this thread for completeness and in case anyone comes across it while searching.
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Post by netta on Dec 6, 2023 13:39:52 GMT -5
I've read about it in the "Making chocolate" book by dandelion chocolate, if I recall. They write that the acidic flavors from the nibs start to evaporate when heat is generated by the friction of the stones, and that for some reason, the flavors are being "locked in", sort of speak, when adding the sugar. Therefore, they suggest letting acid evaporate until the moment you sense that most of it have evaporated and only then, adding the sugar.
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