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How To Make A Chocolate?
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Handful of cocoa beans which are sieved and vacuumed before they are visually tested. |
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After sorting and cleaning the beans, they are roasted at 120℃. During this roasting process, the cocoa beans acquire their characteristic chocolate flavour. |
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The roasted beans are broken down into 2 to 3 mm pieces (nibs) and the shells are blown away. |
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Cocoa nass, cocoa butter, sugar & milk powder are mixed. |
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Heavy machines with rollers crush the mixture till the particles are reduced to microscopic fineness. This gives the typical smoothness of chocolate. |
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This is a unique process that blends the chocolate ingredients at high temperatures. During conching, complex chemical changes take place that further develop the chocolate’s delicate flavour. |
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Now the chocolate is ready to be moulded or coated and the different varieties of chocolate we know can be produced (bars, praline,…). |
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Finally, the chocolate are packed and sent to store for consumers in stores. |