The Secrets of Chocolate making
When we think of chocolate flavor, we often mention bean origin, fermentation, or roasting. But one often-overlooked parameter plays a crucial role in aromatic perception: particle size, meaning how finely the cocoa and sugar are ground.
What Is Particle Size in Chocolate?
In the chocolate-making process, the paste produced by grinding still contains solid particles: cocoa solids, sugar, and sometimes milk powder. Particle size refers to the size of these particles, generally measured in microns (µm).
High-quality chocolate typically has a particle size between 15 and 25 microns. Below this range, the texture can become waxy or sticky; above it, the chocolate may feel grainy and rough on the palate.
Why Fineness Changes Flavor Perception
Flavor in chocolate comes not only from aromatic compounds, but also from how these compounds are released in saliva.
The finer the particles, the larger their surface contact with the taste buds, and the more precisely the aromas are perceived.
Properly refined chocolate:
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Feels smoother and more melt-in-the-mouth
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Avoids sandy or gritty textures
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Reveals more aromatic complexity
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Harmonizes cocoa and sugar into a coherent flavor
Can Chocolate Be Too Smooth?
Yes, fineness has its limits. Excessive grinding can create an overly dense texture, causing the chocolate to stick to the palate. Some aromatic notes may also become muted if the mass becomes too compact and coats the taste buds.
The challenge, therefore, lies in achieving a subtle balance between fluidity, melt-in-the-mouth texture, and aromatic expression.
Orfève’s Approach
We refine each chocolate according to its origin and recipe. There is no standard approach. Each cacao requires a tailored calibration, adapted to its texture, natural density, and cocoa butter content. Grinding is carried out slowly, in small batches, using the same machine as for conching, ensuring perfect continuity throughout the process.
Our Noir de Noir collection delivers an exceptionally smooth, velvety texture, thanks to extended refining and a finely tuned balance between solids and cocoa butter.
Our Brut de Noir collection uses raw cane sugar inclusions for a deliberate crunch, while the chocolate paste remains fully refined and conched. The crunch comes from the sugar, not from poor grinding.
Our Noir de Fruits collection features a denser, more textured mouthfeel due solely to freeze-dried fruits. The chocolate itself remains perfectly smooth.
In short: at Orfève, texture comes from the ingredients, not from the grinding. The grain is always fine, silky, and precise, to reveal the bean’s personality, never to mask it.