I have a Cocoatown commercial line that I started my chocolate business with ...
I am scaling up and wanting to understand the differences in process and finished product between using a stone melanger (i.e. Cocoatown, Diamond Custom, etc) and a universal refiner/conche (i.e. Macintyre)?
The cacao I work with is from Nicaragua and has high fat content, and is characteristic for its fruit and more delicate floral notes that I want to express.
Please let me know if my answers below are sufficient. If not, please respond in the comments for clarification.
As with many things in cocoa and chocolate, the answers are “It’s complicated,” and “It depends.”