Pulsegleaner
Garden Master
- Joined
- Apr 18, 2014
- Messages
- 3,568
- Reaction score
- 7,056
- Points
- 306
- Location
- Lower Hudson Valley, New York
Number one of those being a conching machine, the device that polishes the cocoa particles and distributes them evenly through the cocoa butter. Without it, chocolate comes out kind of crumbly and grainy. If you have ever seen those hockey pucks they use for making Mexican hot chocolate (or had a chocolate bar from the Bonnajuto company in Sicily, or a Taza stone ground bar) THAT'S unconched chocolate.home production of rough textured flavoring like chocolate might be possible, but getting the really smooth texture will likely be incredibly difficult short of technologies i know nothing about. in other words, not happening here... when you consider the shipping costs of the large pods v.s just shipping the finished nibs it just isn't a good idea. plus much better to recycle the pods/gunk/etc. as close to where grown as possible. just common sense. don't move what you don't have to.