4 – Crushing : Once the roasted cocoa beans are crushed. Thanks to the passage of the beans, through different sieves, the beans are released from their bark and become grains. The beans obtained are called cocoa nibs. With cocoa envelope, you can prepare delicious cocoa infusions.
5 – Grinding : Thanks to our stone wheel, we grind the crane, under a heavy rotating cylinder, to a thick, brown paste called “Cacao mass” or “Cocoa liquor”, from 100 % chocolate!
6 – Conching and Refining : Once the “cocoa liquor” obtained, we pour it into a rotating cone, with a capacity of 80 kg. These two granite wheels will knead and smooth the last irregularities of the dough for several hours to give us an excellent chocolate coating.Then, depending on the percentage of chocolate we want to shape, we will add natural cane sugar and cocoa butter to it.In addition to giving it a silky, shiny and creamy texture, this step helps to release and fully reveal the aromas of chocolate. At the end of this phase, we collect the chocolate in a large 10 kg container.The rest of our production will be temporarily stored in blocks of 10 kg.
7 – Tempering : This step is essential for working with chocolate. The latter must be at the right temperature to be transformed.
8 – Packaging and placing in store : All our products are fully hand-wrapped for inspection.