6-Measuring the thickness

The micrometer is a metal plate with two grooves of decreasing depth from 100 to 0 microns. The chocolate is taken from the grinder and placed in the groove, then spread to fill the groove; if the chocolate stops filling the groove, its particles are larger than the measurement indicated. The thickness of the ideal chocolate mass that I aim for is 18 mirons. In fact, the human palate no longer distinguishes particles when they are smaller than 20 microns.

We see that the coarse particles create streaks which indicates that the mixture is not yet sufficiently ground.

The particles are now finely ground to a size of less than 20 microns.