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Post by dhschreiber on Aug 8, 2009 10:56:35 GMT -5
Hey all, I am using a Santha (smallest kind) for both grinding nibs and refining. After finally adding all nibs to the Santha (at which point it is basically liquor), I refine for about 14 hours, then I temper and mold. The texture of my bars is still a bit coarse, however, there is a little roughness on the tongue. I have been making 75% dark chocolate, with just cacao and sugar (no vanilla/lecithin). In the Santha I usually tighten the nut until it shows resistance, then I loosen a quarter turn. Should I keep the nut tightened to the point where it resists, or will this break it?
Does anyone have advice on how to get a smoother texture? Should I be grinding more / conching more, or if I'm doing things right, should 14 hours be sufficient? To get a really silky texture, do I need to add lecithin?
Thanks for any advice! --dan
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Post by cheebs on Aug 8, 2009 11:08:43 GMT -5
14 hours is nowhere near enough time. I go for 48+ depending on the chocolate. You should feel nothing but smooth texture on your tongue, unless you're intentionally going for the coarse mouthfeel. A 75% cacao chocolate should flow quite well and finish silky without lecithin.
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Post by redstar on Aug 8, 2009 14:05:23 GMT -5
I tend to take the temperature of a batch every hour and take a small taste at the same time. The taste changes regularly and then seems to stop changing (or I lose the capacity to notice the change) and that's when I stop. As Cheebs points out this tends to be after 40+ hours. I'm trying to stop using Lecithin as people react badly to seeing it on a label - havong to be precise with a temperaing temperature or it thickens after a while and I have to re-temper.
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