Conching Machine Chocolate
for sale

Premier Tilting Chocolate Refiner - Melanger $300.00

Premier Tilting Chocolate Refiner - Melanger

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Premier Chocolate Refiner - Melanger $260.00

Premier Chocolate Refiner - Melanger

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Cherry Table Top Grinder - Wet Grinder -2l,motor - 1/5 Hp 150 Watt 230v/50hz $590.00

Cherry Table Top Grinder - Wet Grinder -2l,motor - 1/5 Hp 150 Watt 230v/50hz

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Lindt Lindor Assorted Chocolate Truffles 5.1 oz $6.99

Lindt Lindor Assorted Chocolate Truffles 5.1 oz

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Latest Video

Our New Conching Machine

Experimenting with Madagascan Cocoa Nibs. #NewDirections #ArtisanAtPlay.

News & Reviews

[01/17/18, via ]
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Engadget [12/19/17, via Engadget]
Geeks are using science to make the best chocolate ever The cocoa nibs are then ground into tiny, tiny particles in a machine called a melangeur so that the resulting chocolate "liquor" (sorry, it's not alcoholic) is, well, liquidy. It's often pretty gritty at this stage, so it's ground again with sugar and [...]

Roodepoort Record [12/28/17, via Roodepoort Record]
National Chocolate Candy Day His hydraulic press made it possible to remove the cocoa butter from the cacao – producing a powder, and opening the way for the first chocolate confections. • In 1847 cocoa butter, cocoa powder and sugar were combined by British chocolate company JS [...]

bestofneworleans.com [12/18/17, via bestofneworleans.com]
3-course interview: Christopher Nobles, chocolate maker After 24 to 48 hours, this is moved into my conche, which uses heat and agitation to release unwanted volatile compounds and develop the flavor. That continues for a second phase, using force to break apart microscopic particle [masses] and to ensure [...]

Eater DC [04/28/17, via Eater DC]
Chocolate Lover Santosh Tiptur Readies The Conche The dining room features a 300-square-foot 'Chocolate Lab', where diners can watch the chocolate making from scratch behind large clear glass windows; the process will also be broadcast on multiple flat screen TVs sprinkled throughout the restaurant [...]

Lindt Chocolates founder Rudolphe Lindt invented “conching” with a machine that stone grinds chocolate into a finer, more mellow chocolate

Chocolate Chocolate
Published by Dorling Kindersley Ltd 2016
ISBN 9780241288054,0241288053
224 pages
The Science of Chocolate The Science of Chocolate
Published by Royal Society of Chemistry 2017
ISBN 0854046003,9780854046003
175 pages
Confectionery and Chocolate Engineering Confectionery and Chocolate Engineering
Published by John Wiley & Sons 2010
ISBN 9781444396195,1444396196
712 pages
The Science of Chocolate The Science of Chocolate
Published by Royal Society of Chemistry 2017
ISBN 9780854049707,0854049703
240 pages

Chocolate Lover Santosh Tiptur Readies The Conche - Eater DC

sexy love glamour display pop displays storefront storedisplay pointofpurchase retaildisplay manker storefixture interactivedisplay pmdi pmdesigns philmanker Photo by Phil Manker on Flickr

The Conche, a 2,880-square-feet mecca of all things sweet, will feature a walk-up window, chocolate shop, chocolate-infused cocktails, cooking classes, and more. The man in charge is executive chef and founder Santosh Tiptur, the pastry chef behind similarly themed Co Co. Sala in D. C. Design firm Arminco Inc. was charged with creating a chocolate factory of sorts inside, complete with textured milk chocolate-colored walls and accents, cozy whipped cream-colored tufted leather banquettes, and vintage-inspired confection-centric metal posters. The dining room features a 300-square-foot ‘Chocolate Lab’, where diners can watch the chocolate making from scratch behind large clear glass windows. The restaurant also features a working conche machine which Tiptur had custom made in Switzerland.

[via dc.eater.com]

Novel conching process opens doors for small firms to produce own chocolate mass - ConfectioneryNews.com

nc chocolate raleigh 2010 escazu beantobar Photo by sisterbeer on Flickr

Smaller chocolate companies typically purchase chocolate mass from suppliers as the equipment and process often proves too costly. German equipment supplier Lipp Mischtechnik GmbH, Mannheim has developed a new conching process that independent researchers claim is affordable for smaller companies. The main principal of coarse conching is to perform the conching step first and grinding (roll refining) afterwards. Chocolate mass is usually produced by roll refining first followed by conching, but Lipp Mischtechnik developed a conching machine with a high shear head in the kneading zone of the conch, that it calls a ‘vortex chamber’, which allows the...

[via www.confectionerynews.com]

Novel conching process opens doors for small firms to produce own chocolate mass

Smaller chocolate companies typically purchase chocolate mass from suppliers as the equipment and process often proves too costly.German equipment supplier Lipp Mischtechnik GmbH, Mannheim has developed a new conching process that independent researchers claim is affordable for smaller companies.“Smaller companies can produce their own chocolate mass at acceptable capital investment,” Siegfried Bolenz, a professor at Neubrandenburg University of Applied Sciences, told ConfectioneryNews.Bolenz...

The new chocolate, made in ancient style

Vanilla is the flavor most complementary to chocolate, sometimes added in artificial form. Here, whole organic vanilla beans are ground with the nibs. Then organic sugar goes in and grinding continues. The sugar, bought from a Brazilian mill that is part of a green cane project, is pale tan in color and contributes a light cane flavor. Cocoa beans naturally contain about 50 to 55 percent cocoa butter, and the last step before molding any chocolate is tempering, which determines the texture of...

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,...

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...