There are many different and unique machines used to make chocolate. Two of the most important machines are the stone mélangeur and the rolling mill, which can be used independently individually or in combination. In our manufactory, we work exclusively with two mélangeurs of different sizes.
The mélangeur consists of a container with a granite base in which granite rollers or wheels rotate tirelessly. The rollers act as grinding stones and replace the work that used to be done by hand. The cacao along with the sugar is ground smaller and smaller over several hours until the particles are so small that the tongue can no longer perceive them as individual pieces. Friction generates heat, which causes remaining moisture and flavor compounds to evaporate, while new flavor compounds are formed. In addition to grinding, processes that refine the flavor, also called “conching”, take place in the mélangeur. However, a melangeur in itself has nothing to do with a “conche”, which may be used at a later stage in the manufacturing process.
The rolling mill normally consists of five stainless steel cylinders and forms four grinding columns with these. The previously mixed and pre-ground chocolate mass runs over all rollers. Each roller rotates faster than the previous one, and the shear forces exerted in this process continue to crush the chocolate mass particles. Now, the chocolate mass can be transferred to the famous conching machine “conche” in order to trigger further changes in taste.
You are welcome to visit our exclusive manufactory shop with our high quality laflor chocolate bars and nibs during our open visiting hours, and take a look at our production.
Opening hours manufactory shop:
every Thursday & Friday between 3pm – 6pm (except holidays)