After blending and roasting, we break the beans and separate the shells from the nibs (which is also called winnowing). The aim of our winnowing process is to obtain 100% pure cocoa nibs – no shells or shell particles, since they would dilute or change the taste of our cocoa liquor in the end. We then grind the cocoa nibs or kernels finer and finer in different stages into our unique Callebaut cocoa liquor. This liquor is 100% cocoa: it’s the heart and soul of every of every dark and milk chocolate recipe and determines the essence of their taste.