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Dylan explains why texture is so important to a chocolate's flavor and how various refining techniques can effect texture.
In this episode Dylan demonstrates how we load a ball mill at Manoa Chocolate. He sheds light on some tricks we've learned the hard way on how to achieve excellent texture with every batch.
In this episode we learn how to clean a chocolate stone grinder (aka melangeur).
In this finale episode of season 3 we demonstrate how to make 70% dark chocolate in premier refiners (aka small grinders aka small melangers). While the type of small grinder that you have doesn't ...
There are three main ways of refining nibs into cocoa liquor. Learn how Manoa Chocolate Hawaii creates bean-to-bar craft chocolate with a ball mill.
If you are interested in a ball mill visit http:/...
There are a variety of methods when it comes to reducing nibs into cocoa liquor, and they can differ greatly depending on a chocolate maker's style. Here, Dylan demonstrates Manoa Chocolate's approac...
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