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Recently Rated:

Not the same as conching, but

FBM Srl » Image Galleries » 2015 Bean-to-Bar Chocolate Class at Jean-Marie Auboine School » Not the same as conching, but

You can speed up flavor development in a tabletop melangeur by using a source of hot air. The one pictured does not get too hot and can be left to run for hours and hours.

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Recently Rated:

Not the same as conching, but

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