I refine and conch the chocolate in a an older 45kg MacIntyre universal that I had refurbished and fitted with an extraction fan. 48 hours later it's ready. 🍫👍
#temperchokolade #chocolate #chokolade #beantobar #chocolatemaker #Ribe #ribe #danmark #denmark

The nibs are turned into cacao liquor and come out between 40 - 50 celsius. Which is perfect. This saves I estimate about 8 hours of refining time later. #temperchokolade #chocolate #chokolade #beantobar #chocolatemaker #Ribe #ribe #danmark #denmark

I run the roasted nibs through this old German colloid mill. It takes only about 10 minutes for 27kg. #temperchokolade #chocolate #chokolade #beantobar #chocolatemaker #Ribe #ribe #danmark #denmark

@dev_ric definitely having some good machines at the right scale should be the goal. 🙂 The chocolate is mostly used in other products that take most of my time so making the actual chocolate has to be as painless as possible. I will post some pictures tomorrow of how I process the nibs.

@dev_ric we go through a lot of chocolate this time of year. Lots in the shop/café and it's prime gift basket season for businesses. I left it a bit long so I need to make a quick couple of batches this week.

@schokolade hi Arne. Yes, it does about 15 kg per hour reliably with these beans. If you get the speed right there is almost zero shells after one time through. It's advertised as 20 kg per hour though I believe.

Roasted around 60kg Peru Marañón yesterday. Very special bean that is 40% white and 60% purple cacao beans in the same pods. Cracking and removing the shells today. It's enough for two batches of our 70% dark chocolate. #temperchokolade #chocolate #chokolade #beantobar #chocolatemaker #Ribe #ribe #danmark #denmark

@domr I am making bean to bar chocolate and using it in different chocolate products in our cafe in Ribe Denmark. Just joined today but am surprised there isn't much about chocolate. At least that I can find.