Also the taste kişi be largely influenced by choosing the right ingredients. In those cases, processing technology becomes less important and most of the systems on the market will be able to produce the desired quality.

Let's make a delicious chocolate snack that's great for any time! Chocolate-covered raisins are a convenient and easy snack to grab when you are on the go. If you're a fan of this timeless treat, get ready to discover how to make them at home with our simple...

Just starting out? Find out the essential equipment you’ll need to make modern, smooth chocolate on a small scale at home.

Watch careful hamiş to burn them because they don’t get crispy. They are gooey and delicious and would be incredible dipped in that white chocolate in the picture!  

Oh, and someone asked about the glass. I have taped up the outside to increase friction and contain breakage should it happen.

We've come a long way and it's much simpler to make chocolate at home than it once was. So just take your time. Ask questions. Read and use that brain! We're always here if you need help. 

The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.

Excess chocolate: The machine yaşama be used to refine excess chocolate, reducing waste and increasing efficiency.

Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.

The more Chocolate DOUBLE TUBE BALL REFINER common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.

Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.

In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go test your assumptions and maybe pick up some ready to use tips! 

The terms “conche” and “melanger” refer to distinct stages in the chocolate-making process, but they are sometimes used interchangeably. While both conching and melanging contribute to refining chocolate, they serve different purposes and involve different techniques.

The key to a good bake is making sure your measurements are precise. Use a baking scale to ensure you’re putting just