Raw Chocolate

Clay » Groups » The Science of Chocolate » Discussions » Raw Chocolate
Michael3
07/11/09 09:54:33AM
@michael3
We recently started doing the manufacturing for an artisanal raw chocolate company. In addition to temperature constraints (115F) we are faced with incorporating a variety of powders into the cacao paste + cacao butter. These powders are not fat soluble. We tried the Santha melangeurs, but I do not find them very dependable. I would also like a melangeur that is also jacketed. I would appreciate any input.Thank you.