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Melanger
A melanger (or melangeur, from French: ''mélangeur'', lit. "blender") is a stone-grinder that is used in chocolate-making. It typically consists of two granite wheels, which rotate inside a metal drum on top of a granite base. Given enough time the wheels can reduce the particles to sizes measured in microns, therefore making a smooth chocolate paste from cocoa beans. Stone grinding tools have been widely used in history to make food. In Mesoamerica, cocoa was ground using a metate. Industrialization in the late 18th century favored the use of larger and water powered machines. Philippe Suchard is generally credited for the introduction of the first modern melanger in 1826. He opened a chocolate factory in Neuchâtel where he used a melanger to grind cocoa and sugar. Nowadays melangers tend to be used by small chocolate manufacturers only. Melangers can be both used as refiners and conches. Tabletop wet grinders are smaller versions of the melanger. See also *Bean-to-b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Melanger - Ghirardelli Chocolate Shop - San Francisco, CA - DSC02043
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Beans
The cocoa bean (technically cocoa seed) or simply cocoa (), also called the cacao bean (technically cacao seed) or cacao (), is the dried and fully fermented seed of ''Theobroma cacao'', from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink that also includes maize, and pinolillo, a similar Nicaraguan drink made from a cornmeal & cocoa powder. Etymology The word ''cocoa'' comes from the Spanish word , which is derived from the Nahuatl word . The Nahuatl word, in turn, ultimately derives from the reconstructed Proto-Mixe–Zoquean word ''kakawa''. Used on its own, the term ''cocoa'' may also mean: * Hot cocoa, the drink more known as ''hot chocolate'' Terms derived from ''cocoa'' include: * Cocoa paste, ground cocoa beans: the mass is melted and separated into: ** Cocoa butter, a pale, yellow, edible fat ** Cocoa sol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesoamerica
Mesoamerica is a historical region and cultural area in southern North America and most of Central America. It extends from approximately central Mexico through Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica. Within this region pre-Columbian societies flourished for more than 3,000 years before the Spanish colonization of the Americas. Mesoamerica was the site of two of the most profound historical transformations in world history: primary urban generation, and the formation of New World cultures out of the long encounters among indigenous, European, African and Asian cultures. In the 16th century, Eurasian diseases such as smallpox and measles, which were endemic among the colonists but new to North America, caused the deaths of upwards of 90% of the indigenous people, resulting in great losses to their societies and cultures. Mesoamerica is one of the five areas in the world where ancient civilization arose independently (see cradle of civ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Metate
A metate (or mealing stone) is a type or variety of quern, a ground stone tool used for processing grain and seeds. In traditional Mesoamerican cultures, metates are typically used by women who would grind nixtamalized maize and other organic materials during food preparation (e.g., making tortillas). Similar artifacts have been found in other regions, such as the sil-batta in Bihar and Jharkhand, India as well as other grinding stones in China. Design and use While varying in specific morphology, metates are typically made of a large stone with a smooth depression or bowl worn into the upper surface. Materials are ground on the metate using a smooth hand-held stone known as a ''mano'' or ''metlapil''. This action consists of a horizontal grinding motion that differs from the vertical crushing motion used in a mortar and pestle. The depth of the bowl varies, though they are typically not deeper than those of a mortar; deeper metate bowls indicate either a longer period of use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippe Suchard
Philippe Suchard (9 October 1797 – 14 January 1884) was a Swiss chocolatier, industrialist and entrepreneur. He founded Chocolat Suchard in 1826. Early life Suchard was born on 9 October 1797, in Boudry, to Louise Sophie Dubey and Guillaume Suchard, an innkeeper. He started as an apprentice in his brother Frédéric's ''Konditorei'' in Bern around 1803, and was an associate in the business between 1815 and 1823. In 1824, Suchard left Switzerland to visit the United States, later writing a book about his travels, and in 1825 he opened a confectioner's business in Neuchâtel. Chocolat Suchard In 1826, Suchard opened the factory of Chocolat Suchard in Serrières, a neighborhood of Neuchâtel. He used hydropower of the nearby river to run the mills in his two-man factory. Suchard used a grinding mill consisting of a heated granite plate, and several granite rollers moving forwards and backwards. This design is still used to grind cocoa paste. Chocolate was not cheap or a product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolat Suchard
Chocolat Suchard was a chocolate factory founded in Serrières (a neighborhood of Neuchâtel) by Philippe Suchard in 1826. It was one of the oldest chocolate factories in Switzerland. History The Suchard chocolate factory took off thanks to his son Philippe (1834-1883), then to his son-in-law Carl Russ (1838-1925), who ran the chocolate company from 1884 to 1924. After Philippe's death in 1884 in Neuchâtel, his daughter Eugénie Suchard and her husband Carl Russ-Suchard, took over the functioning of his factory. Carl Russ-Suchard opened the first Suchard factory abroad in 1880 in Germany, at Lörrach. The Suchard factory used hydropower of the nearby river to run the mills. Grinding mill consisting of a heated granite plate, and several granite rollers moving forwards and backwards were used to produce chocolate. This design is still used to grind Cocoa bean, cocoa paste. As a result, chocolate became more affordable. Before opening his factory, Suchard realized that a small t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conching
upright=1.35, Conche (in the Imhoff-Schokoladenmuseum) Conching is a process used in the manufacture of chocolate whereby a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within chocolate and may act as a "polisher" of the particles. It also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation. The name arises from the shape of the vessels initially used which resembled conch shells. When ingredients are mixed in this way, sometimes for up to 78 hours, chocolate can be produced with a mild, rich taste. Lower-quality chocolate is conched for as little as 6 hours. Since the process is so important to the final texture and flavor of chocolate, manufacturers keep the details of their conching process proprietary.McClements, D. Julian ''Understanding and Controlling the Microstructure of Complex Foods'', Woodhead Publishing, 2007, , page 654. There are numerous designs of conches. Food scien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wet Grinder
A wet grinder can refer either to a tool for abrasive cutting of hard materials or to a food preparation appliance used especially in Indian cuisine for grinding food grains to produce a paste or batter. A wet grinder for abrasive cutting uses fluid for lubrication or cooling; for food preparation, a wet grinder combines water to grain as it is ground to produce a batter. Abrasive cutting wet grinders Some angle grinders, most tile saws, and some grinders for sharpening blades used in woodworking are wet grinders. The fluid helps with lubrication of the cutting process and with cooling to avoid cracking or damaging the cutting tool or the workpiece. Food preparation wet grinders Wet grinding is rare in western cuisine but common in Indian cuisine. Wet grinders are used to make pastes from grains and lentils and is used extensively in South Indian cuisine for preparation of popular dishes such as dosa, idly, vada, appam and paniyaram. It consists of a granite stones wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Grinder At The Barcelona Chocolate Museum (5061436783)
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean-to-bar
Bean-to-bar is a trade model that was born from the artisan and craft chocolate movement representative of an individual company buying ethically sourced cocoa beans to make high-quality integral chocolate. The term refers to the upper portion of the cacao to chocolate supply chain, it is a legal labelling concept for many chocolate brands and is clearly defined as the consistent manufacturing process of taking whole cocoa beans to make chocolate bars that are ready to eat. Bean-to-bar chocolate manufacturers control the roasting time, sugar content, fat content, additives, flavor ingredients, texture and can even enrich the flavor sensory experience through adding essential oils to create hundreds of flavors, types and classes of chocolate through their businesses. Bean-to-bar is a term that has become synonymous with craft, fine, high-quality, natural and nutritional chocolate. Introduction to bean-to-bar The term "bean-to-bar" emerged from the artisan and craft chocolate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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