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Cocoa Melangeur
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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. Heat is added to the machine
to facilitate the liquefaction.
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| The resulting thick
cocoa bean liquid is called cocoa "liquor"
and is over 50 percent fat. It is either used at
this stage for cocoa butter pressing or is mixed
and re-ground with sugar in the Melangeur to make
chocolate. |
| Chocolate Melangeur |
| Sugar is well mixed
into the liquid cocoa using Choco Melangeur. Both
the sugar and cocoa solid particles are ground down
smaller and smaller while more and more fat is released
from the cocoa. The sugar/cocoa mixture becomes
smoother and remains a thick liquid known as chocolate
"paste" ready for the refining and conching
process. |
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| All
our Efforts are for this one Moment |
| Which
is worth a Million.. |
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