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| Cleaning | |
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Before the real processing begins, the raw cocoa is thoroughly cleaned by passing through sieves, and by brushing. Finally, the last vestiges of wood, jute fibres, sand and even the finest dust are extracted by powerful vacuum equipment. |
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Roasting |
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| The subsequent roasting process is primarily designed to develop the aroma. | |
| During the roasting process, the beans are grilled with a specific scale for each origin. | |
| The entire roasting process, during which the air in the nearly 10 feet high furnaces reaches a temperature of 130 °C, is carried out automatically. | |
| The roasting temperature and time are determined according to the origin of the cocoa beans and the recipe for which they are to be used. The roasting process will make it possible to develop the aromas and to detach the shell. | |
| Crushing and Shelling | |
| The roasted beans are now broken into medium sized pieces in the crushing machine. Their shells are removed to leave the "grue". | |
| This "grue" will be used for assembly. Until this stage, the cocoa from various regions is processed separately. | |
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© 2004 The Chocolate Information Center. All rights
reserved.
This page was last modified on 22 September 2004.
This page was last modified on 22 September 2004.