Roasting is one of the most important stages in which cocoa grows and enhances its aroma. To obtain the best result, consider various factors such as:
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the characteristics of the type of cocoa used
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the content of tannins
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the degree of humidity
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the type of product you want to get
In this process the toasted cocoa beans are broken and the peel separated from the grain obtained. The product obtained is the so-called Cruè!!
The bean grain is reduced to a rough compound by mills: cocoa paste or cocoa mass. The raw material is obtained, to which the raw cane sugar is added as the only ingredient. The resulting mixture passes through large rollers that rotate close to each other so as to reduce the granulometry and eliminate the feeling of sandiness that would otherwise be felt on the palate. Refining involves the use of a stone mill to grind the cruè as traditionally.
The concave is the final phase of the chocolate production chain. All the ingredients are kneaded so that they perfectly melt, at predetermined temperatures. The chocolate comes out of the concave phase in a liquid form, a wonderful dense and perfumed fluid to be molded in various shapes.
Chocolate is slowly brought up to 45 degrees centigrade so that the fat is melted and then quickly cooled to 27 degrees Celsius. In this way a fine crystallization is obtained to regulate the cocoa butter which, when perfectly matched to the other ingredients, gives the chocolate a brilliant appearance. After it has been tempered, the chocolate is ready to be molded and poured into special molds. At this stage, several ingredients are added such as hazelnuts, almonds, spelled butter, blueberries, candied orange, chilli pepper …
Now just cool, pack and taste…
