Contatto
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Chocolate
How chocolate is made:
Chocolate is made from the
cocoa beans of the cocoa tree which reaches
a height of 4-5 m. Roasting the
beans at a particular temperature creates the typical cocoa flavour. Then, the
roasted beans are rid from peel and ground in various mills and grinders to
ever-smaller parts. The grinding breaks open the cells of the cocoa beans, which
releases the cocoa butter. Due to the increased temperature as a result of the
constant grinding, the cocoa butter melts and unites cell pieces, starch and
proteins to a light brown mass, which smells deliciously like chocolate. Either
cocoa powder and butter, or chocolate and chocolate products can be made from
this mass of cocoa.
Cocoa:
The liquid cocoa mass is filled into pressure
chambers where cocoa butter is subjected to a pressure of up to 900 bar. A clear
and goldencoloured fluid, similar to sunflower oil, flows from the cocoa press.
The left over “cocoa press cake” is cut into small pieces and ground to create
the cocoa powder.
Chocolate:
Milk, sugar and cocoa
butter or cream are blended with the cocoa mass
to create either dark
chocolate (at least 50 % cocoa mass, no milk components) or milk (at least 25%
cocoa mass) chocolate. Finaly ground in a number of steel drums, the chocolate
mass reaches the “conches”. Conches are a system of stirring and rubbing
mechanisms, which are named after their original form (la conche (French) =
seashell). After several days of uninterrupted stirring, turning, airing and
changing the temperatures, a suitably smooth and liquid mass is created which
can be used to make finest chocolates.
White
Chocolate:
White chocolate does not contain any cocoa as opposed to
all other chocolates. Ingredients are, apart from sugar, cocoa butter and milk
powder. Due to the higher content of cocoa butter and milk powder, white
chocolate should be consumed more quickly than dark chocolates, which contain a
very high proportion of cocoa.