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 ...

Roasting 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...

Grinding 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...

Cocoa 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...

Production 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...

Refining & 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...

Tempering and Forming Chocolate

Additional procedures