Chocolate Production
Roasting
The dried cocoa beans are roasted to bring out their characteristic chocolate flavor and the sugar is grinded.
Conching & Refining
The chocolate liquor is then refined and smoothed in a conche. This step can take several hours to several days, depending on the desired smoothness and flavor.
Tempering & Forming
The chocolate is heated and cooled in a precise manner to stabilize the cocoa butter crystals. This process is called tempering and gives the finished chocolate a glossy appearance and a satisfying snap when broken. The chocolate can then be used for enrobing or depositing into bars.
Wrapping
The formed chocolate are packaged for distribution and sale packaging can include individual wrappping or packaging bars in foil or paper wrappers. Labels with branding, product information, and ingredient lists are added at this stage