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Post by etalococh on Sept 8, 2023 16:36:52 GMT -5
Very hard to find info on dry conching, here YouTube or anywhere else.
Can it be done at home?
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Post by Ben on Sept 29, 2023 11:00:01 GMT -5
Dry conching refers to conching with less cocoa butter than will be in the final chocolate. In an industrial process, I believe it's generally done by pressing out some of the cocoa butter from the chocolate liquor and then putting that partially-defatted mass into the conche. I starts dry and crumbly but then transitions to a 'pasty' phase. If I remember what I read years ago in Industrial Chocolate Manufacturing and Use correctly, this pasty phase is the most effective stage of conching. Once conched sufficiently the removed cocoa butter (and additional if being used) is added back in to the conche and mixed until fully incorporated.
It could theoretically be done at home, but not with only a small stone grinder as it requires separate refining and conching processes, as well as a way to press out some of the cocoa butter. The stone grinder isn't good at conching to begin with and really needs all the cocoa butter to keep things moving.
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