Making Chocolate
23 July 2009 in FactoryWe’ve put up a short little video at YouTube of us making chocolate. We also have some photos of our chocolate making.
We’ll have more pictures and videos over the next few weeks.
The process starts out with Art weighing the cocoa nibs and putting them into our first melangeur.
We use this melanguer (which we just put into production this winter) to do an initial grind of our cacao nibs.
After the nibs are ground down to about the consistency of peanut butter we put them in our other melangeur and add sugar and vanilla. After it grinds some more we have what is called chocolate liquor. While that is grinding we can add more nibs to the first melangeur.
We then fill large 5 gallon buckets by hand and pass the ground chocolate liquor through a roll refiner. This does a final grind getting our particle size down to around 15 microns is size. (A human hair is about 100 microns in size)
6 Comments to Making Chocolate
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- 2010 Chocolatier Awards
8 March 2010 - Ocumare Milk Back in Stock
25 February 2010 - Gift Boxes
25 February 2010 - Amano Chocolate Tasting at The Queen’s Grocer: Fortnum and Mason
19 February 2010 - Valentine’s Shipping
7 February 2010
- Liz Butcher:
Congratulations! You are the best! I am not surp... - Jennie:
Congratulations! You guys deserve it! The chocolat... - Pam Archer:
Congratulations on your award!!! I've been rese... - Carlos Serbia:
Congrats Art, Great exciting news. Keep up the ... - Art:
Thanks Vera! It was really great meeting you at th...
Looks delicious. What is the weight of one bar?
Each bar is 2oz.
Hello,
I’ve looked on your site, but I could not find any nutritional information about your bars. Could you please tell me how much sugar, how many calories, fiber and carbohydrates are in one serving? Also, do you plan on making any bars that are higher than seventy percent cocoa.
Thanks,
-Eugene
Hi Eugene. That’s a good idea. I’ve put up a post with that information.
[...] Making Chocolate – July 23, 2009 [...]
[...] This was the very first chocolate show we ever went to when we had just barely got our equipment working and weren’t even selling chocolate yet. So it holds a bit of a special place in our hearts. This year we won’t be able to bring out our Melangeur as we have in past years. Primarily because we’re using it to make chocolate here at the factory for Christmas. Yes, we’ll be in production right up to the time of the show. It’s been a busy year for us. (You can check out our virtual factory tour though) [...]