Cocoa processing
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Cocoa Processing
Processing
  • Cocoa beans are roasted in large rotating cylinders
  • The inside of the cocoa bean is called the “nib”
  • Nibs are ground into a non-alcoholic liquid called “chocolate liquor”.
  • Chocolate liquor is the main ingredient in chocolate
  • Giant hydraulic presses squeeze the cocoa butter out of the chocolate liquor
  • The pressed cake that remains after the cocoa butter is removed can be cooled, pulverized and sifted into cocoa powder.
  • Chocolate is made by mixing a variety of ingredients into the chocolate liquor
  • These ingredients can be milk, sugar, cocoa butter in various amounts that determine the type and quality of chocolate
  • The chocolate mixture is then finely ground between a series of heavy roller – this is “conching”
  • This chocolate is poured into slabs to send to chocolate makers around the world
  • These chocolate makers must then “temper” the chocolate which is heating, cooling and re-heating the chocolate to acquire the right consistency.
  • The chocolate makers then take this chocolate and make a variety of confections.