THE MACINTYRE REFINER / CONCHE OFFERS TO THE CHOCOLATE WORLD UNIQUE MANUFACTURING CAPABILITIES FROM ONE SINGLE MACHINE - GIVING SIMPLICITY IN THE PRODUCTION OF HIGH QUALITY CHOCOLATES, TRUFFLES, SPREADS, FILLINGS, ETC.
It is critical that the mass being processed is a wet mixture rather than a dry one.
Melted liquid materials such as cocoa butter, cocoa liquor or fats must be added first of all. Then sugar is typically added before milk powder and any other powdered ingredients.
If working from cocoa nibs, they should first and foremost be used with zero pressure and then gradually applying pressure.
The extraction fan should be activated to remove volatiles, acidity and moisture - thus enabling an element of conching while the product is being refining.
Additional conching can be carried out with pressure removed, if desired, once the correct particle size has been achieved
Lecithin can be added if desired.
Vanilla is added after switching off the extraction fan.
See our video on How to make Chocolate in the Video section of our website.
Typical recipes which can be used as a base and modified to suit your own requirements are below:
Dark Chocolate 70% from Cocoa Nibs
- Roasted Cocoa Nibs 60%
- Granulated / Crystal Sugar 30%
- Cocoa butter 10%
Milk Chocolate 33%
- Cocoa Butter 24%
- Cocoa Mass 11%
- Granulated / Crystal Sugar 42%
- Whole Milk Powder 22.5%
- Vanilla 0.25%
- Soya Lecithin 0.25%