 *
ow that the kernels have been separated from the shells, the kernels pass through
two types of mills. First they enter the pin mills, where they are roughly ground.
Then they enter the ball mills, where they are very finely ground, producing cocoa mass.
The cocoa mass is stored in underground tanks, where it is pumped to various production
lines. When the mass is brought under high pressure, we obtain cocoa butter and cocoa powder.
Before chocolate can be produced, the batter, a mixture of various the raw materials mixed
and kneaded into smooth dough, must be prepared. To ensure that the chocolate is as
smooth as possible, the batter is finely rolled. Sending the batter through tightly
pressed steel cylinders finely crushes the cocoa particles and sugar crystals, resulting
in granule free batter. This process ultimately determines the smoothness of the chocolate.
* based on the publication "All About Chocolate," by Callebaut.
Chocolate Necessities, Inc.
1-800-804-0589
info@chocolatenecessities.com
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