How Chocolate Is Made

Part 4: Winnowing

Winnow machine

After roasting, the beans are transferred to a “winnower” that removes the shells of the beans and leaves the “nibs”—the essence of the cacao bean that’s full of cocoa solids and cocoa butter. The roasted beans are first cracked open, then vibrated in large vibrating machines and set over a series of flat screens that have progressively smaller openings, so the larger pieces of shell and debris are removed, while the just nibs are collected for the next step in the process.

After winnowing, the nibs are transferred to the mélangeur or grinder, where they are ground to a thick, rich paste called chocolate liquor.

Next, Part 5: Grinding

TCHO-A-DAY 30
$20.00

A 10 Part Series
Making chocolate from the bean to bar isn't easy. This whole process takes very specific chocolate expertise and equipment to go from “Pod to Palate” and to get the highest quality chocolate to you and your taste buds.

1.   Sourcing
2.   Fermenting & Drying
3.   Roasting
4.   Winnowing
5.   Grinding
6.   Refining
7.   Conching
8.   Tempering
9.   Molding
10.   Wrapping

How Chocolate Is Made

Part 4: Winnowing

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