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Making chocolate

Fresh products, production methods handed down through the generations. Chocolate is made from the bean of the cocoa tree. The beans are roasts to enhance their flavour. This phase takes place after cleaning the grains in a roasting machine.

They are cooked through with their shells. The shells are then removed. Next the beans are ground and transformed into fragments called nibs. In general, the roasting process lasts for 40 minutes at 140°C, although it differs according to the type of bean and the flavours being sought.

The cocoa beans are turned into a paste: cocoa mass. The cocoa butter is then separated from the mass by pressure. This stage takes place in a grinder made up of several, increasing pressurised cylinders that enable the grinding process to be refined.

This enables the bean to be reduced to very fine particles that cannot be detected on the roof of the mouth. All of the previous stages have enabled a cocoa mass to be produced and to this various ingredients are added, depending on the type of chocolate required.

Dark chocolate is made by mixing cocoa butter (for the fondant), “solid” cocoa for the flavour and sugar. The more sugar there is, the lower the percentage of cocoa. Powdered milk is added is milk chocolate is required.

Conching involves heating the cocoa to increase its homogeneity, flavour and the smoothness of the chocolate to be made. Conching takes place at approximately 70°C in a mixing vessel with grinding beads that slowly refines the mixture of chocolate.

Tempering the chocolate results in leaving the cocoa butter in its most stable crystalline form. The cocoa butter is made up of varying fat molecules that each melt at separate temperatures (between 26 and 31°C). It is this mixture that gives the chocolate a high degree of crystallinity.