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.
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.