We are a Filipino family-owned enterprise dedicated to creating quality cacao-based products. We aim to be one of the best Filipino tree-to-bar chocolate brands known globally.
How do you know what to prune and what to leave? My tree is huge with a lot of branches that have flowers. Should I take off the tall ones and ones that fall the ground?
Hi friend, I made a clip as a response . Check this out. 55% cacao dark chocolate for 12kg melanger capacity computation 55% cacao milk chocolate for 12kg melanger capacity recipe ru-vid.comEqC7pS0FXi8?feature=share
Hi there! Around 45% to 50% butter cacao butter can be extracted with this kind of machine or method. There also other method like pressing to extract butter, it could extract more but I’m not sure. It also depends on the bean varieties. I have experience with a variety that has more cacao butter extracted at around 60-70%
Very nice production but why do you grind the nibs instead of just adding cocoabutter ,and what do you do with the rest of the nibs? Greetings from the land of Chocolate, Belgium 😀
Hello there. We appreciate your comment :) It’s a bean to bar production for pure dark chocolate. Made only with cacao butter , cacao mass and sweetener
This is one of the step you can have your own chocolate tastes. There’s actually no standard. You can have your own roasting profile per beans variety. You can light roast it or medium roast.
Hello Ben hope you're doing well, I'm back again seeking your knowledge. What percentage can we use if we need to make milk chocolate in our 12kg melanger machine
@@norawilfred1594we don’t store chocolate in the fridge once it’s tempered and molded. Just storing them in a cool (21-30C) dry place . We use a chiller to set the chocolate during tempering.
