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