The simple, but essential art of Chocolate Conching (With 3 day Timelapse )

[@luisparedes5303]

Wow!! So impressing! Didn't know chocolate conching could take so long! The max time which I had worked with was 14 hours for dark chocolate. Thank u so much 🤗🤗

[@amandamasters3449]

Nice work Floyd! You sounded very knowledgeable indeed!

[@insidechocolatewithjimothy5313]

Thanks Amanda

[@Zyks10]

This is awesome! But I couldn't understand when did you add other ingredients, like sugar and cocoa butter? And do we do anything different in milk chocolate?

[@insidechocolatewithjimothy5313]

Hi Sahil, In this case i added the cocoa butter and sugar as the friction heated the cocoa nibs up. You could add warm cocoa butter first if you wanted to and then gradually add the nibs and then when you have some fluidity add the sugar. If you are working with mass instead of nibs ( in which case the mass is melted like chocolate) you would go ahead and do an all in mix. In answer to your second question you would do everything the same except you would add 2 percent lecithin ( i use sunflower ) on day 1 or 2. Thanks for the question. hope this helps.

[@Zyks10]

@@insidechocolatewithjimothy5313 Thank you so much for the detailed and informative response. This will definitely help :)

[@gaurlglmistrz]

Thank you!

[@SuperAkihabara]

Great work! Keep making videos you are going to do really well on KZbin!

[@insidechocolatewithjimothy5313]

Thanks so much, really appreciate it. Will be back up and running in Feb.

[@cherylewers6322]

Yes, this was a lovely and helpful video. I've been using Valrhona for my experiments at home for the past 2 years but am looking to purchase equipment (probably next year, not this year) to allow me to process chocolate that I've sourced myself. I'm open to advice on what to budget for and what features are truly necessary.

[@insidechocolatewithjimothy5313]

Hi Cheryl. It might be a good idea to think about what quantity you are expecting to use. If you go for a 3 day conche as I do, that will definitely factor in your decision

[@cherylewers6322]

@@insidechocolatewithjimothy5313 Thank you! If I'm going to keep my boutique very small (and portable), would you say a melanger is just as good?

[@insidechocolatewithjimothy5313]

Yes. Whatever you get make sure it is designed for continuous runtime.

[@cherylewers6322]

@@insidechocolatewithjimothy5313 Excellent, thank you!

[@cherylewers6322]

Final question: will a refiner give me smaller particle size than a conch or melanger? I'll be adding in almond, cashew, oat powders for some formulations (the products will be all vegan) and so I will want to ensure the best possible mouthfeel since I am doing without traditional dairy, plus experimenting with creating enhanced white chocolate and nut flavors (and maybe a couple of fruity ones, like cherry, blueberry or blackberry) with the cocoa butter for a custom selection of couvertures similar to Valrhona's "Inspiration" line (not sure if you're familiar with them but I love them all except the yuzu flavor) but just to be used for my own bonbons, truffles, cordials, etc. But of course I'd want to make various dark couvertures as well. Between conch, melanger and refiner, would you have a hunch as to which one would give me the smoothest results and best mouthfeel, considering the other ingredients I'd like to add to enhance the uniqueness of my offerings? I assume it all affects particle size. Thank you so much for taking the time to read this.

[@Carcyclechronicles]

Hey brosef its Lee, great video. Look forward to the next one 👍👍

[@insidechocolatewithjimothy5313]

you might become a chocolate maker during lockdown.

[@Carcyclechronicles]

@@insidechocolatewithjimothy5313 haha I'll leave it to the experts

[@andrewkeith2349]

Good work comrade.

[@insidechocolatewithjimothy5313]

Thanks Andrew. Much appreciated

[@gabriciacci9018]

Thank you very much chef! I have one question: Can I just melt regular chocolate without brake the tempering so that I will skip the tempering process?

[@insidechocolatewithjimothy5313]

Possibly..... assuming of course that the chocolate in question is in temper to begin with, which it would usually be. but... and it is a big but, you have a working tolerance of around 1 degrees very difficult to do . You are better off using the seeding/injection method outlined in one of the other videos.

[@wolimorb1]

Very good

[@elixirforlife4771]

Can you tell me how to start a small chocolate business from home and what machinery we need at initial level?

[@micdelms4009]

Awesome video bro keep it up

[@insidechocolatewithjimothy5313]

Thanks for watching MIDI Di

[@hland1982]

Where did you get that countertop conching machine? How much did it cost? I can only find huge ones for $40k!

[@patriciamillar7415]

That's so cool

[@insidechocolatewithjimothy5313]

Thanks Tiger!

[@thakur2kirti]

Dear Chef it was great worth information that I was looking for. It shall be of even more help if you are able to let me know more about the stone grinder used in this process. Does its speed of grinding matters? ... more. Regards Kirti Thakur India

[@insidechocolatewithjimothy5313]

Hi Kirti. Look for durability if you will use it often. Santha can take continuous running. Small grinders are sometimes to fast and generate too much heat, if this is the case use a mechanical timer to shut it off in cycles say 15 min on 15 mins off. If you have variable speed then you don't need this. Thanks for watching

[@littleisland7650]

Do you let the machine run continuously for 72hrs & Do they need to be monitored ?

[@insidechocolatewithjimothy5313]

Yes I do let the machine run constantly. if you grinder is too fast and generates too much heat in the chocolate then use a simple mechanical timer to shut the unit on and off every 15 minutes. This is what I do when using my tiny domestic machine.

[@littleisland7650]

@@insidechocolatewithjimothy5313 thanks a lot for the advice. Hopefully I can start making my own for the farmers market. I don't see anybody else doing it, so it's either going to be a success or failure, but I won't know until I start. I look forward to more of your valuable information...thanks again.

[@insidechocolatewithjimothy5313]

@@littleisland7650 It's a pleasure for sure, Where are you located?

[@littleisland7650]

@@insidechocolatewithjimothy5313 im from Ireland where only a couple of bean to chocolate companies operate, but for now I am using couverture from other companies. Lots to think about 👍

[@insidechocolatewithjimothy5313]

@@littleisland7650 all the best with your endeavours