How do you obtain the perfect flavour and aroma?

In addition to the quality of the ingredients and the respective mixtures, another element is of vital importance for the quality of the chocolate: its level of purity. The purity of the chocolate mass determines the delicacy of the flavour.

The mass is finely mashed in a rolling press at variable speeds until it has turned into very fine chocolate.

This method obtains a high level of purity, but connoisseurs will still be able to distinguish a hint of bitterness. That is why the mass will undergo a last essential treatment: conching.

The chocolate is put into the conching machine, where it is constantly heated and stirred. This causes the cocoa butter to melt and form a layer on the surface of the pure chocolate paste, which consequently becomes more homogenous and obtains a pure melting quality. Due to the friction heat produced during this process, the liquid mass will lose fluids. Constant ventilation ensures the elimination of all unwanted aromatic elements released in the process leaving only the pleasurable elements, which give chocolate its perfect and refined aroma.

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