How chocolate is made:
Chocolate is made from the cocoa beans of the cocoa tree which reaches
a height of 4-5 m. Roasting the beans at a particular temperature creates the typical cocoa flavour. Then, the roasted beans are rid from peel and ground in various mills and grinders to ever-smaller parts. The grinding breaks open the cells of the cocoa beans, which releases the cocoa butter. Due to the increased temperature as a result of the constant grinding, the cocoa butter melts and unites cell pieces, starch and proteins to a light brown mass, which smells deliciously like chocolate. Either cocoa powder and butter, or chocolate and chocolate products can be made from this mass of cocoa.

The liquid cocoa mass is filled into pressure chambers where cocoa butter is subjected to a pressure of up to 900 bar. A clear and goldencoloured fluid, similar to sunflower oil, flows from the cocoa press. The left over “cocoa press cake” is cut into small pieces and ground to create the cocoa powder.


Milk, sugar and cocoa butter or cream are blended with the cocoa mass
to create either dark chocolate (at least 50 % cocoa mass, no milk components) or milk (at least 25% cocoa mass) chocolate. Finaly ground in a number of steel drums, the chocolate mass reaches the “conches”. Conches are a system of stirring and rubbing mechanisms, which are named after their original form (la conche (French) = seashell). After several days of uninterrupted stirring, turning, airing and changing the temperatures, a suitably smooth and liquid mass is created which can be used to make finest chocolates.

White Chocolate:
White chocolate does not contain any cocoa as opposed to all other chocolates. Ingredients are, apart from sugar, cocoa butter and milk powder. Due to the higher content of cocoa butter and milk powder, white chocolate should be consumed more quickly than dark chocolates, which contain a very high proportion of cocoa.

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