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Grinding or Refining. The first grind of the beans is usually done in a milling or grinding machine such as a melangeur. The nibs are ground or crushed to liquefy the cocoa butter and produce what is now called chocolate liquor or chocolate liquid.
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The heat generated by grinding causes the cocoa butter or fat to melt and form a fine paste or liquid known as chocolate "liquor". When the liquid is poured into molds and allowed to solidify, the resulting cakes are unsweetened or bitter chocolate. Fun Fact: …
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The chocolate grinding machine is capable of grinding cocoa beans of different particle sizes. It can be adjusted to allow the entry of particles within the machine for proper grinding. It has three grinding stages that will grind the raw materials into: Coarse Particle Size. Fine Particle Size.
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Melangeur is a vintage chocolate grinding machine. It has two giant revolving granite rollers on top of a revolving granite slab. The intense grinding action of the heavy rollers tearing across the slab as they rotate converts the cocoa nibs (roasted bean pieces) to a thick oily paste and finally a thick liquid.
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Grinding is the process by which cocoa nibs are ground into " cocoa liquor", which is also known as unsweetened chocolate or cocoa mass. The grinding process generates heat and the dry granular consistency of the cocoa nib is then turned into a …
