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3. Mixing and rolling
The cocoa paste is then mixed with the other ingredients of the composition of the chocolate. This mixture produces a gritty chocolate paste which is refined further by “rolling”.
The rolling mills, like the one pictured here (constructed by Millieret), have a production capacity of some ten kilograms per hour. The chocolate paste is passed several times through the mill until it reaches the smoothness required. The rolling mills of Favarger have a production capacity of up to 800 kilograms per hour. They can refine the paste to 17 microns (1 micron = 1 thousandth of millimeter).
Why such a smoothness? The tongue is extremely sensitive: it can sense grains upwards from 18 microns!
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