Why is My Chocolate Gritty — Particle Size in Chocolate: A Primer.
Welcome to a short primer on Particle Size in Modern Chocolate. Why is you’re homemade chocolate so gritty? Why do you need a melanger to make modern chocolate at home? What is the role of refining chocolate liquor in mouthfeel for your bar? What’s a micron and why do you care? This video will get you started, we have more in-depth videos on the topic coming soon! Find out more about the Spectra 11 Melanger http://bit.ly/2WPNtk2 Have a questions for The Alchemist? http://bit.ly/2x0VJn4 The Alchemist has answered over 250 questions on the website: http://bit.ly/2WOdnoq Want more Ask The Alchemist Videos? https://www.youtube.com/playlist?list=PLy4KS4Q1T9sVbPSut6cYMdIi8ITMtYeIX Music graciously provided by: Candlepower - *Chris Zabriskie* http://bit.ly/1kMgzfA Follow us or just browse our sites for more information, tips and chocolate making goodness! website: http://bit.ly/1Jd2lgL instagram: http://bit.ly/2wYzrSP facebook: http://bit.ly/2WM3jwb twitter: https://twitter.com/alchmstnotweet shop retail: http://bit.ly/2wVvH4y shop wholesale: http://bit.ly/2WN55wQ mailing lists: http://bit.ly/2wYJsQ3
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