A quote from the video: "because the mixture has been processed at 45 degrees, the chocolate has not quite melted to the point of liquid, hence, the grainy texture". This is incorrect. The melting point of cocoa butter is 34-38 degrees Celsius. Grainy texture is not related to the temperature of the process, but how finely cacao beans were ground.
@@womlocalstories I’ve been to Bonajuto myself a few years back, the point they usually make is not that the cocoa mass itself doesn’t melt, but rather that it doesn’t reach a high enough temperature to completely dissolve the sugar, which will remain grainy. I think the finer points might have gotten lost in translation.
@@IreneSaltini True, however a certain quite high temperature would dissolve also "grainy" grinded cocoa. Though this is not the case for eg. +/10°C temperature differences, so I would also say it has to do more with the sugar contained. Im just eating some other chocolate made as per the Modica cold procedure and it is definetly the sugar (which in my case also means whole cane sugar - not refined and not crystallized - and which is even more difficult to have it melted), so of course it remains to be different with the chocolate shown, as I have not tried this one. Love
