Bean to Bar Area. The time for Kleego ...

by Umberto - Friday, October 5, 2018

Bean to Bar Area. The time for Kleego ...

The conching of the chocolate is seen by many as a passage on which to skip. Instead it is with the conching, that we make with Kleego, that the chocolatier decides the taste of his own chocolate. The origin and roasting, in addition to fermentation in the place of origin, are the decisive characteristics for the final product that, with the conching, obtains the "signature" of the chocolatier.


 

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