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Varan1 5 year s ago
Looks great! I could almost smell it!
We slowly add the nibs to our Cocoatown melanger which consists of large granite wheels (weighing 50kg) rotating on a granite base
As the drum turns, the nibs get crushed. Friction from the process generates heat which melts the cocoa butter in the nibs. About 50% of the weight of a cocoa bean is cocoa butter which melts at around body temperature.
At this stage we add cane sugar (30% by weight for a 70% dark chocolate), and any milk powder (milk chocolates) and flavourings we want.