I refine and conch the chocolate in a an older 45kg MacIntyre universal that I had refurbished and fitted with an extraction fan. 48 hours later it's ready. 🍫👍
#temperchokolade #chocolate #chokolade #beantobar #chocolatemaker #Ribe #ribe #danmark #denmark

The nibs are turned into cacao liquor and come out between 40 - 50 celsius. Which is perfect. This saves I estimate about 8 hours of refining time later. #temperchokolade #chocolate #chokolade #beantobar #chocolatemaker #Ribe #ribe #danmark #denmark

I run the roasted nibs through this old German colloid mill. It takes only about 10 minutes for 27kg. #temperchokolade #chocolate #chokolade #beantobar #chocolatemaker #Ribe #ribe #danmark #denmark

Roasted around 60kg Peru Marañón yesterday. Very special bean that is 40% white and 60% purple cacao beans in the same pods. Cracking and removing the shells today. It's enough for two batches of our 70% dark chocolate. #temperchokolade #chocolate #chokolade #beantobar #chocolatemaker #Ribe #ribe #danmark #denmark