texture issues - size of the machine factor

04/24/17 12:59:10AM
52 posts


I own two small grinders at home, santha 11 and premier grinder. Recently I started to ponder if despite the wonderful texture of my chocolate (according to numerous judges opinions in the last international chocolate awards competition) it still non-comparable to several bean-to-bar producers I tasted in UK.

to what extent you really fill the difference even if the chocolate is smooth?  

How significant is the grinding time factor? invariably around 3.8kg of white chocolate is grinding for about 40-42 hours (and don't worry, the viscosity is OK, adding lecithin in the last several hours etc...)

 I will be happy if you share some of your knowledge and experience:)


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