The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Michel Hafner
  • Zurich
  • Switzerland
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Michel Hafner replied to Pixie's discussion Stone Grinder for Raw Chocolate
"Well I don't know specifically about chocolate but the general rule for raw food seems to be to not exceed ~42 C since there the first enzymes start breaking down. If this is actually true and relevant for chocolate is another issue. Hard…"
Jul 16, 2011
Michel Hafner replied to Pixie's discussion Stone Grinder for Raw Chocolate
"Thanks. What other comparable equipment options are there if raw processing is required? One of their bigger models with frequency control?"
Jul 16, 2011
Michel Hafner updated their profile
Jul 16, 2011
Michel Hafner replied to Pixie's discussion Stone Grinder for Raw Chocolate
"Has anyone measured the temperature of the melange in the melanger from Cocoatown during operation? Is it suitable for raw chocolate processing (e.g. not going over 104 F (40 C))?"
Jul 16, 2011
Michel Hafner is now a member of The Chocolate Life
Jul 15, 2011

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Sprüngli Truffles du jour
My favorite chocolate is:
my own

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