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Chocolate Processing by Different Companies
April 21, 2006
12:30 am
Alan
Columbia, MO, USA
Member
Forum Posts: 99
Member Since:
April 20, 2006
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Hello all,

I have been reading many of the threads here and every now and then I come across comments about the way particular chocolate bars by particular companies are processed, including types of machinery and length of processes. I would be interested, and I hope that others would be too, to collect a lot of this information in one thread, as I think that it will help to explain why chocolate from Domori, for example, often seems to have a “Domori quality,” despite the use of different beans, etc. Here are just a few categories that might be of interest:

Roasting: light or long (deep)roast
Refining: machine type and length of refining
Conching: machine type and length of conching

So far here is what I have read, and I would be interested in corrections and additions:

Domori
Roasting: Very light (almost raw quality)
Refining: Universal machine (ball media mill) prolonged
Conching: Universal machine (short conch time x? hours)

Amedei
Roasting: Very light
Refining:?
Conching: 72 hours

Pralus
Roasting: deep roast
Refining: Universal machine (ball media mill) prolonged
Conching: Universal machine (short conch time x? hours)

Valrhona
Roasting: light roast
Refining:?
Conching:?

Bonnat
Roasting: deep roast
Refining:?
Conching:?

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]
April 21, 2006
10:29 am
alex_h
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Forum Posts: 1170
Member Since:
April 29, 2004
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i think domori conches for 12 hours.

April 21, 2006
12:29 pm
Domenico
Budapest, Hungary
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Forum Posts: 81
Member Since:
December 12, 2005
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Amedei uses an old setup with longitudinal bassins of 150 l for conching (if I remember well), and the time is at least 72h meaning sometimes it is longer. Refining is done by an 80y or so old granite stone mill and it is sometimes very prolonged.

April 21, 2006
12:50 pm
Alan
Columbia, MO, USA
Member
Forum Posts: 99
Member Since:
April 20, 2006
Offline

Thanks to everyone so far.

If anyone knows anything about other companies such as Michel Cluizel, Marcolini, Chocovic, Scharffen Berger’s limited edition line (i.e., not their outsourced chocolate), Guittard, or other “high-end” brands, then please add that information too. My idea was to start with the most popular at the moment and go from there. I really think that understanding the process used by different companies can help us to appreciate their end products better, and the differences between those products.

Here is the updated list.

Domori
Roasting: Very light (almost raw quality)
Refining: Universal machine (ball media mill) prolonged
Conching: Universal machine (short conch time 12 hours?)

Amedei
Roasting: Very light
Refining: Stone Grinding Mill (prolonged)
Conching: Longitudinal conches for 72 hours (at the least)

Pralus
Roasting: Deep roast
Refining: Universal machine (ball media mill) prolonged
Conching: Universal machine (short conch time x? hours)

Valrhona
Roasting: Light roast
Refining:?
Conching:?

Bonnat
Roasting: Deep roast
Refining:?
Conching:?

Michel Cluizel
Roasting:?
Refining:?
Conching:?

Marcolini
Roasting: Deep Roast
Refining:?
Conching:?

[url="http://www.Patric-Chocolate.com"]Patric Chocolate[/url]