From liquor to chocolate

Cocoa liquor, cocoa butter, sugar, powdered milk and vanilla are the raw materials with which we make all of the different types of chocolate:
dark chocolate

Dark chocolate is made with cocoa liquor, cocoa butter and sugar.

milk chocolate
For milk chocolate, milk powder is added.
white chocolate
And for white chocolate cocoa butter sugar and milk powder are used (no cocoa liquor, which explains the ivory color of white chocolate.)

To all types, natural Bourbon vanilla is added to enhance the taste.

weighing chocolate blending chocolate

The ingredients are first weighed very precisely for the particular type of chocolate that is about to be produced. These ingredients are mixed together and then blended into homogeneous chocolate dough.

grinding conching
This mixture is then pressed between rollers to form a fine powder. This will give the finished chocolate a smooth texture and a homogenous flavor. The average size of the particles in this chocolate powder is smaller than the distance between the taste buds on your tongue - so small you will never physically feel them. This guarantees a smooth chocolate, free from any grainy texture.
conches
This chocolate powder is kneaded for hours in the conches until the aromas have fully developed. Conches are large tanks with a powerful stirring apparatus inside that slowly kneads the mixture. Due to the friction caused by the stirring, heat develops. This heat melts the powder into a homogeneous paste and makes the unpleasant, acid aromas evaporate.
liquid chocolate
At the end of the conching process, cocoa butter (all our chocolates are made with 100% cocoa butter) and soya lecithin are added to make the chocolate liquid. Soya lecithin ensures the stabilization of the liquidity and the emulsification of the chocolate.
measuring viscosity

The liquidity (viscosity) of the chocolate is measured after this. Some applications require a thick, paste-like kind of chocolate, other types of applications require very runny, liquid chocolate.

The liquid chocolate is now stored in large heated tanks so that it can be further processed in blocks or callets.