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Sugar crystal not breaking down in Melanguer after 24 hrs

35% sugar in my batch of chocolate has been in the melanguer for 24 hours.

I used table sugar  thinking that the melanguer would take care of it after a day.

But it hasn't. The chocolate feels like eating fine sand. It is in fact sugar because it does melt in the mouth.

I have another 20 hours to go till I want to stop this batch but right now Im not certain if the sugar will break down by then. 

I did not expect the sugar to give me more problems than the cocoa nibs.

Your tips and guidance are much appreciated.


Tags: bar, bean, grain, gritty, sugar, to

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In general it's best to pre-powder the sugar in a vitamix, coffee grinder, or other high powered blender. It is much harder than cacao and is therefore hard to breakdown.

What melangeur do you have?

I am using cocoatown's but I had to modify the equipment and reduce the pressure on the granite rollers because it was depositing stone into the composition previously.


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