From the bean to liquor

jute sacks
Jute sacks, filled with cocoa beans, arrive from the equatorial regions of Africa, America and Asia.
taking samples cocoa beans

Samples are taken from every delivery of cocoa and these are analyzed to check their composition and particular characteristics.

blending beans
Cocoa beans from different sources are mixed according to the recipes. The blend of cocoa beans from the different regions will always determine the characteristic flavor of each chocolate.

African beans for instance are known for their “body”, the basic aroma that they give to chocolate. American and Asian beans give the chocolate a more refined aroma.
cleaning and drying
The cocoa beans are first cleaned of any stones, dirt and sand and quickly dried under heaters. This makes it easier to crush the beans and to remove the shell around them. Only the pieces of kernel or “nibs” remain.

The cocoa nibs are then roasted, which develops their characteristic aromas.

The nibs are put into grinders so that they can first be ground coarsely, then to a super fine cocoa liquor. The heat exuded by this process ensures that the cocoa butter present in the liquor melts, rendering the cocoa liquor liquid.

The cocoa liquor is now ready for use as an ingredient of chocolate.

It can also be further processed into cocoa powder and cocoa butter.
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