Grinding/Conching

For smaller businesses the grinding and conching phase is rolled usually into one or two machines. We have seen people use everything from spice grinders to peanut butter makers to grind their beans into a paste before conching. Conching is what refines the cacao and sugar molecules. it takes the edge off of them and releases the acidity so that the flavor profile is properly developed. It is somewhat like rolling a ball of clay in your hands until it forms a perfect sphere. This perfectly spherical cocoa molecule now gives you that luscious mouth feel and truly highlights the best flavors found in each bean without a bitterness or astringency. This is also by far the most time consuming process. We at Stone Grindz grind our chocolate for 24-48 hours depending on the batch and the origin of the bean.

 

Step 6 "Tempering" >>

Arrival

Sorting

Roasting

Winnowing

Grinding

Tempering

Aging