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How Chocolate Is Made
Part 5: Grinding
After winnowing, the freshly roasted cacao nibs are transformed into a liquid state through a series of grinding steps utilizing gentle heat and pressure. The resulting unsweetened liquid is commonly called "cocoa mass" or "cocoa liquor" (although it does not contain alcohol). The cocoa liquor is then poured and cooled into block forms for shipping, soon to become the core ingredient of our chocolate.
Next, Part 6: Refining
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
