Production process of dark chocolate
Production process of dark chocolate
Harvesting:
Cacao pods are harvested from cacao trees.
Fermentation:
The beans are fermented for several days to develop flavor.
Drying:
The fermented beans are dried under the sun.
Roasting:
The dried beans are roasted to enhance the chocolate flavor.
Grinding:
The roasted beans are ground into cocoa mass.
Conching:
The cocoa mass is refined and aerated.
Tempering:
The chocolate is carefully cooled to create a glossy finish.
Molding:
The tempered chocolate is molded into bars or other shapes.
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