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From the Pine cone of the cocoa that have been
collected in America, Asia or Africa, the best grains are selected. |
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After classifying and cleaning correctly
all grains, are carefully roasted.
Here is where we can obtain the
characteristic flavour of cocoa.
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The grains of cocoa, cleaned and roasted,
are grinded until its converted to a thick paste,
which is the cocoa paste. |
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The paste is pressed to separate
the cocoa powder and the cocoa butter.
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The cocoa paste is mixed with; Sugar, cocoa paste,
Milk, almonds…. According to the chocolate we
wish to obtain. |
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The mix is refined until convert it to an
inform paste to go through the shell
process for a few hours.
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At this moment, we would have the chocolate
and
we should only make the mould to give the final shape,
which can have many varieties; bars, small bars…. |
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