Recently Rated:
After refining: Conching
The machine on the right is an FBM Kleego - a conche developed specifically for small-batch chocolate makers. It can conche a batch of chocolate in 2-3 hours; a process that might take 48 hours in a melangeur.
Inside the working bowl are a couple of counter-rotating stirrers that provide the necessary shear force. This is combined with forced hot air and continuous recirculation of the chocolate. The temperature of the bowl, the speed of the bowl stirrer, and the air temperature can be controlled, giving the chocolate maker a great deal of control over the flavor of the finished chocolate.
Inside the working bowl are a couple of counter-rotating stirrers that provide the necessary shear force. This is combined with forced hot air and continuous recirculation of the chocolate. The temperature of the bowl, the speed of the bowl stirrer, and the air temperature can be controlled, giving the chocolate maker a great deal of control over the flavor of the finished chocolate.
