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.”