The Melanger and the Temperer

The melanger takes the chocolate after it has been ground from roasted beans into a thick, gooey paste, and grinds it between stones on rollers, pushing and agitating the mass for up to 48 hours, until the particles are about 30 microns (a human hair is about 100 microns) and all the cocoa butter is released and evenly coats the particles. This is the refining and conching of the chocolate. It pulls out the subtle flavors and eliminates too much acidity and bitterness. It's not all the machine, though. The chocolate maker plays a big role in perfecting the taste, texture and smoothness. Then the chocolate is tempered, a process of cooling the warm chocolate down, very slowly and carefully. After this, the temperered chocolate is ready to be poured into molds.

--Beryl

CocoaTown ECGC-12SL Melanger

ACMC Tabletop Temperer