Godel How To Series: Checking Fineness of Chocolate

Fine texture helps make any chocolate product more enjoyable. Here's how to measure the particle distribution of the chocolate you're making using a grindometer.
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[@oxoelfoxo]

Wow. I just watched this video on grinding chocolate on the Cacao Culture channel where Sheila said 10 microns and below feels gummy so aim for 15-25 microns in chocolate. Now I wonder if that was correct?

[@GodelChocolate]

Thanks for your question. This video just aims to illustrate how to read the grindometer and is not imposing a recommended value for fineness of chocolate.
Such values really vary depending on the chocolate maker. Particle sizes using a melanger vary more than using a ball mill, which is what we use. By particle variability, the range of particle sizes in a single mixture will cover different values (ex. may 15 microns, may 20 microns, may 25 microns etc all in one mixture). With the ball mill, the particle variability is not as wide in range. Based on our testing, 20 microns using the melanger has a grainy mouthfeel (probably due to particle variability); so we aim to go a bit lower.
What we learned very recently was to not go below 6 microns. 20 microns, according to experts, is the value where the mouth no longer feels the particle. But due to particle variability, sometimes 20 microns will still feel grainy.
We at Godel are also constantly learning as we develop more products. The ideal micron size for our chocolate is still changing as we continually try to improve. We just started a few months back and chocolate makers like Cacao Culture, who have years of experience, are experts on these.
We would also suggest checking this video from Craft Chocolate TV: ua-cam.com/video/ekHiSaEBJo8/v-deo.html
It discusses particle variability / distribution curve and micron size.