We all know: Cocoa is the raw material for chocolate. It can be processed to cocoa mass, cocoa butter, or cocoa powder. However, its future quality is already determined in the course of harvesting and processing. Many steps are necessary to turn a simple cocoa bean into select chocolate specialties.

QUALITY RESULTS FROM PROCESSING AND REFINING

Refining techniques play a crucial role in the process – fermentation and drying are already carried out in the countries of production. The next steps are roasting, grinding, and – last but not least – conching.

Conching removes acids and bitter substances from the chocolate and gives the mass a velvety and soft texture. The last step brings the chocolate into any desired shape and further refines it with fillings or coatings. Shiny appearance, gloss, and breaking strength are important factors at this stage.

CITE

»Transparent, composed, factual! Great!«

Participant of a long-term course

PASSION FOR PRODUCT AND MANUFACTURING

The results are delicious chocolates, pralines, and anything that can be coated with chocolate. Our experienced staff knows all the steps of chocolate production and they are true specialists when it comes to conveying knowledge and expertise.
Create your own masterpiece with us!

WEBINAR
CHOCOLATE,
ADVANCED,
26.10. –
29.10.21

CLOSED
SEMINARS

NOTHING TASTES
AS SWEET AS
REAL KNOWLEDGE

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