Jute sacks, filled with cocoa beans, arrive from the
equatorial regions of Africa, America and Asia.
From the bean to liquor
Samples are taken from every delivery of cocoa and these are
analyzed to check their composition and particular characteristics.
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.
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.
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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