FROM COCOA TO CHOCOLATE
FROM THE RAW MATERIAL, A SUCCESSION OF COMPLEX OPERATIONS WILL DEFINE THE AROMAS AND FLAVORS OF THE FINAL PRODUCT
THE ORIGIN OF CHOCOLATE FLAVORS
CRUSHING
During the harvest, the cocoa pods are picked and then opened on the plantations, the bags of fresh beans are then transferred to the local fermentation center.
FERMENTATION
A natural biochemical process, lasting from 5 to 7 days, that has a major impact on the future taste of the chocolate. Cocoa fermentation is generally carried out in wooden crates or with banana leaves.
DRYING
Drying, which can last several weeks, using different techniques depending on the geographical location, will reduce the humidity of the cocoa beans to 6-7%, promoting their conservation and storage.
ROASTING
Like fermentation, roasting plays a crucial role in the taste of chocolate by restructuring the aroma precursors.
The duration and temperature can vary depending on the sensory properties of the cocoa beans, in order to best convey their richness and complexity of aroma and taste.
FINAL PRODUCTION OF THE CHOCOLATE
REFINING
After separating the pods and mechanically crushing the cocoa beans into nibs, they will be refined, using a stone or ball mill with sugar, in order to bring the particle size to around 18 microns. This operation can take from a few hours to a few days depending on the process chosen.
CONCHING
Conching is the step that involves refining the chocolate by stirring, which rounds out the cocoa particles, reduces humidity, and develops subtle, tangy aromas, in order to best express all the sensory complexity of fine cocoa.
TEMPERING
After a period of refining in the cellar, tempering, a step which consists of a succession of temperatures ranging from 45-50°C, then 25°C then 32°C, will allow crystallization and make the chocolate shiny and brittle, and will thus transcribe the full aromatic palette of cocoa when tasting.
