beans and liquifies them into cocoa liqueur. then the santha works as a refiner and conch, reducing the cocoa and sugar particle size in your chocolate and smooths out the flavor profile. we have also added fine whole vanilla beans. the are from madagascar and are of the bourbon variety. they add a...
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down), place the spring on the shaft and tighten down with the cap. tension is not a particular issue. screw it all the way down but don't over tighten it as it may break. likewise, leaving it loose may slow your refining. turn on the melanger and slowly add the sugar (and milk solids) and melted cocoa...
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