Conching Chocolate
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Premier Tilting Chocolate Refiner - Melanger $300.00

Premier Tilting Chocolate Refiner - Melanger

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Beckett's Industrial Chocolate Manufacture and Use $210.87

Beckett's Industrial Chocolate Manufacture and Use

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The Art and Craft of Chocolate

The Art and Craft of Chocolate

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Lindt Lindor Assorted Chocolate Truffles 5.1 oz $9.22

Lindt Lindor Assorted Chocolate Truffles 5.1 oz

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Lindt Excellence Bar, Extra Creamy Milk Chocolate, 3.5 Ounce (Pack of 12) $32.99

Lindt Excellence Bar, Extra Creamy Milk Chocolate, 3.5 Ounce (Pack of 12)

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Ritter Sport Alpine Milk Chocolate 100g $3.50

Ritter Sport Alpine Milk Chocolate 100g

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E Guittard 63% Extra Dark Chocolate Chip, 11.5-Ounce (Pack of 4) $23.30

E Guittard 63% Extra Dark Chocolate Chip, 11.5-Ounce (Pack of 4)

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Lindt Excellence Bar, 70% Cocoa Smooth Dark Chocolate, Gluten Free, 3.5 Ounce (Pack of 12) $24.99

Lindt Excellence Bar, 70% Cocoa Smooth Dark Chocolate, Gluten Free, 3.5 Ounce (Pack of 12)

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6 Tiers Stainless Steel Chocolate Fountain Fondue Commercial 110V 180W $459.08

6 Tiers Stainless Steel Chocolate Fountain Fondue Commercial 110V 180W

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Menu Jakob Wagner Chocolate Fondue Set Modern Design $99.99

Menu Jakob Wagner Chocolate Fondue Set Modern Design

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12kg Commercial Electric Chocolate Tempering Machine Melter Maker /3 Melting Pot $155.99

12kg Commercial Electric Chocolate Tempering Machine Melter Maker /3 Melting Pot

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8kg Commercial Electric Chocolate Tempering Machine W/4 Melting Pot Melter Maker $149.00

8kg Commercial Electric Chocolate Tempering Machine W/4 Melting Pot Melter Maker

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Commercial 2-Tanks Chocolate Melting Warmer Temperer Electric Melter Machine $205.00

Commercial 2-Tanks Chocolate Melting Warmer Temperer Electric Melter Machine

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12kg Commercial Electric Chocolate Tempering Machine Melter Maker /6 Melting Pot $168.63

12kg Commercial Electric Chocolate Tempering Machine Melter Maker /6 Melting Pot

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7 Tiers Commercial Stainless Steel Hot New Luxury Chocolate Fondue Fountain New $451.58

7 Tiers Commercial Stainless Steel Hot New Luxury Chocolate Fondue Fountain New

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7 Tiers Electric Chocolate Fountain Machine Hotel Wedding Temperature Control $454.01

7 Tiers Electric Chocolate Fountain Machine Hotel Wedding Temperature Control

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News & Reviews

[06/14/18, via ]
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Caribbean & Co. (blog) [06/13/18, via Caribbean & Co. (blog)]
5 Must-Do Chocolate Experiences In Grenada Here you will have the opportunity to learn about the history of cocoa in Grenada along with the eight stages of chocolate production which includes harvesting, drying, roasting, winnowing, grinding and conching, refining, tempering, and moulding. At [...]

Irish Times [06/09/18, via Irish Times]
Unwrapping the art of chocolate making The three main stages of chocolate production – fermentation, roasting and conching – are also covered before you get to dip into the giant pots of tempered chocolate on each workbench. The most popular classes cover the making of filled chocolates or  [...]

MyAJC [05/15/18, via MyAJC]
Thomas Keller thinks he perfected chocolate by adding this unusual ingredient Sugar is added and the mixture is ground into a micro-fine powder for conching, a slow process where the chocolate is stirred by machine for 72 to 80 hours. “That really develops the flavor,” Bui said. Like fine wine, these premium chocolates are aged [...]

Coast Reporter [06/07/18, via Coast Reporter]
Foodie adventures on the Island of Hawaii During the twenty hours of conching, emulsifiers and vanilla are added. Breathing in sweet aromas, we watch cocao butter swirling in the temperer, a hot two-foot-wide pot. One worker pours the satiny chocolate into molds forming Plumeria flowers [...]

RT @JCocoaChocolate: Conching, what is it? A key part of chocolate making; it develops the flavour by allowing the cocoa butter to be infus…

Conching, what is it? A key part of chocolate making ; it develops the flavour by allowing the cocoa butter to be in… t.co/aP6nFh1Idm 

Confectionery and Chocolate Engineering Confectionery and Chocolate Engineering
Published by John Wiley & Sons 2016
ISBN 9781118939765,111893976X
792 pages
The Science of Chocolate The Science of Chocolate
Published by Royal Society of Chemistry 2017
ISBN 0854046003,9780854046003
175 pages
Chocolate Chocolate
Published by Dorling Kindersley Ltd 2016
ISBN 9780241288054,0241288053
224 pages
Chocolate, Cocoa and Confectionery: Science and Technology Chocolate, Cocoa and Confectionery: Science and Technology
Published by Springer Science & Business Media 2012
ISBN 9789401179249,9401179247
904 pages

Craft Chocolate in Utah | Ritual Chocolate in Park City | Visit Utah

The focus for Ritual has always been on handcrafting ethically sourced, single-origin beans into chocolate bars with a focus on tasting “terroir.” As many wine connoisseurs will be familiar, terroir is the unique character and taste imparted from a growing region — soil, weather, topography, etc.For instance, Ritual’s Madagascar 75 percent is delightfully acidic, with notes of raspberry and citrus. Ritual calls the Madagascar bar the “gateway chocolate for non-believers.” Continuing on,...

DE GUSTIBUS; Belgian Chocolates, Made in Venezuela

CARACAS, Venezuela— THIS is a busy week for Ludo and Lisette Gillis, two chocolate makers from Belgium who have opened a shop, La Praline, here in the capital of Venezuela. Sunday will be Mother's Day, an occasion when Venezuelans, like Americans, buy candy to give as gifts. Mr. Gillis estimates he will sell hundreds of pounds of chocolates for the occasion, some of it nestled in pretty porcelain boxes. "It will be a struggle to make enough for...

Chocolate’s tasteful revolution

Walk into Claire Burnet’s kitchen in Swanage, on the Dorset coast, and you will find all manner of produce: watercress, mint and black garlic, perhaps, from nearby farms; jars of honey from Bob, the local beekeeper; a range of artisanal spirits, including Twisted Nose, a small-batch gin from Winchester; and maybe a Blue Vinny cheese from Woodbridge Farm, an hour’s drive away.Nothing strange about that, you might think: chefs all over Britain are seeking out local, seasonal produce as...

The pioneers of Switzerland’s ‘Chocolate Revolution’

.article_content h3 { color: #000000 !important; } How did a country without a single homegrown cocoa bean become one of the world’s leading chocolate manufacturers? swissinfo.ch explains how the history of chocolate as we know it is the history of Swiss innovation, immigration, luck – and love.The $100 billion (CHF100billion) global chocolate industry has certainly come a long way since the days, some 3,000 years ago, when inhabitants of central and southern America would...