From Cocoa to Chocolate
The most important raw materials for making chocolate are cocoa mass, cocoa butter and sugar. Milk powder gives a creamy taste to white and milk chocolate.
Next come the five work processes that, ever since the beginning of chocolate production, have transformed these ingredients into the most delicious treat of all:
The raw materials are mixed in cylindrical tanks with rough walls. The proportions of the mix determine the aroma and appearance of the chocolate.
A series of rollers compresses the chocolate mass. Its texture becomes finer and finer.
The compressed mass is now warmed and ground for hours. This removes undesirable bitter and sour aromas from the chocolate.
For the chocolate to melt perfectly on the tongue later, its fat crystals require ideal tempering. For this purpose the chocolate mass is cooled from 50 °C to 18 °C and then heated again to 30 – 32 °C.
The liquid chocolate is poured into moulds and vibrated in order to remove air bubbles. Then it is cooled down to 10 °C. If the chocolate was previously well tempered, it has a shine.