The Chocolate Conch - Episode 12 - Craft Chocolate TV
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- čas přidán 7. 09. 2024
- Conching is one of the less understood steps in the chocolate making process. For us at Manoa Chocolate, using a conch can turn chocolate from good to excellent. Find out how it works in this episode of Craft Chocolate TV!
manoachocolate...
Film & Edit: Carson Butterbaugh
Hosted By: Dylan Butterbaugh
Music: Sola Rosa - Deadman Walking, Chill Stoner - Smoked Out
I really appreciate you making this information easily available 😊😁👍🙏❤️
Really you are wonderful man
Good vid.
Otimo video
Thank you
...I had no idea that chocolate production had this much science going into it. Not only do you have to worry about the chemistry of it, but the mechanics of it. To the point where you're even gauging the size of the granules in micros... Meanwhile, we just rip open packaging and gorge on the chocolate bar without knowing the level of meticulous work that went into it.
Is the lid supposed to stay on or off while conching in a melanger?
Thanks for the video. I'd like to know how hot the air is on the heated portion? What temperature does that are get up to please?
How about for small table top melanger units? I've seen people say running it an hour or two with tension completely taken off the grinder and the plastic cover removed will achieve a good enough conch. Is that fair to say?
Conching is used to lessen the acidity of your chocolate if I understood the video correctly. Have you used beans that have been washed after fermenting on your chocolate? I bought some samples days ago and the acid seems to have drastically lessened.
Yes that is correct! We do not use beans that have been washed - just ones that have been dried to 7% moisture content over about 4-7 days. That is very interesting to know though!
Can you give me some advice, as i am conching in a melanger.
Great information thanks.
There's a disconnect in the explanatiion presented here though.
Modica Chocolate is not conched, yet has none of the notes or associations which conching is supposed to remove. It is also the singularly most flavoursome chocolate I have ever tasted, and probably the most delicious bar chocolate I have ever had.
How did it go from ground up beans, cocoa powder?, To already a liquified chocolate by the time it gets to the conch? I thought it was merely being pulverized into smaller sizes?
that's a lot of expensive looking equipment, it makes me wonder how much square footage you use for all of these processes.
what is the other shaft by the shear stress device?
hi! how long do you do the conching? thanks . this is ruthchil chito. thanks
Is it just the ground beans that go in there?
hi! how long do you do coaching after refining? thanks
Hello. how many hours do you do the power conche?
Min 4 6 hrs
Can you make a video step by step on how to make a chocolate?
Hi, I’ve got a premier wet grinder and it’s leaking grey/black liquid from the wheels... I’ve only used it a couple of times. Do you know why this is so?
Are the stones rubbing against the metal bolts on the axle?
Possibly that your melangeur stones are not properly dried
I wonder if the amalgam in this machine is the same material that was used for amalgam dental fillings and contains mercury which is actually poisonous for the body?
He's using the generic definition of amalgam which means "a mixture." There is obviously no mercury in it because it's for human consumption. The only reason mercury is allowed to be used in amalgam (chemistry definition of an alloy of mercury with another metal) is because the mixture isn't consumed and is encapsulated and not introduced into the body. Usually. Unless you're like me and your fillings you got as a child eventually come out, painfully, and take advantage of newer technology like composite fillings. Honestly, I don't see dental amalgam with mercury being used much longer in most western nations. It still is being used, but composites are cheaper, just as good (actually, better) and much safer for both you and the dentist (who is exposed to them for years and years working with it) to use. If you go to a dentist today and doesn't at the very least offer composite fillings, run - don't walk away.
@@matchesburn I had an EXPERIMENTAL white filling in a front tooth in 1966, and was warned that it would not last long but would come out. It has not. It has also stayed much the same colour as my tooth. Dentists call in colleagues to see this --- it is a type no longer used, but definitely OK ! White fillings are much better nowadays for back teeth too, although they don't show. The whole procedure is more pleasant. The one in the front tooth was done on the (British) National Health Service, by the way. You have to pay extra to have them in back teeth.
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