The Chocolate
The Cocoa Bean
The journey of your favorite chocolate begins in the tropical countries near the equator, where cocoa trees are grown. After harvesting, the cocoa beans are fermented for several days and then dried ...
view moreRoasting and winnowing the cocoa
The first thing that chocolate manufacturers do with cocoa beans is roast them. This develops the colour and flavour of the beans into what our modern palates expect from fine chocolate. The outer she...
view moreGrinding the Cocoa Nibs
Grinding is the process by which cocoa nibs are ground into "cocoa liquor", which is also known as unsweetened chocolate or cocoa mass. The grinding process generates heat and the dry granular consist...
view moreCocoa powder production
One part of the cocoa liquor is going for the production of cocoa powder. The liquor is pressed in very high pressure and the cocoa butter is extracted. The remaining part is the cocoa powder, the one...
view moreProduction of chocolate
The remaining cocoa liquor is mixed with cocoa butter and sugar. In the case of milk chocolate, fresh, sweetened condensed or roller-dry low-heat powdered whole milk is added, depending on the individ...
view moreRefining & Conching
This process develops the flavor of the chocolate liquor, releasing some of the inherent bitterness and gives the resulting chocolate its smooth, melt-in-your-mouth quality. The conch machine has roll...
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