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Saturday, March 9, 2019

Chocolate Obsession

  1. Harvest
  2. Fermentation
  3. Drying
  4. Roasting (low and slow)
  5. Winnowing (cracking the bean) - reveals the nib, a pure cocoa bean
  6. Grinding
    • nib ground into cocoa mass (aka cocoa liquor)
    • further worked into cocoa solids (powder) and cocoa butter (fat)
  7. Conching - further refinement of rolling, kneading, heating, and aeration
  8. Tempering and molding