How we make our chocolate

This is a start point, to be completed soon.

 

Measure our ingredients for the type needed

Add to melangeur

Grind for 24-48 hrs depending on type and grain size wanted

Make into blocks and store for later use

Melt blocks to 40’ to dissolve all crystals, and mix well

Cool to 33.8' which is the perfect temperature to make the right phase 5 crystals

Add 0.75% pure cacao butter silk and mix very well
(this is the most efficient way to temper chocolate and will be explained more)

Wait 4 mins (for a 4kg bowl) and stir well again.

Pour into moulds and place on vibrating table to level and remove bubbles

Place in cooler to speed setting

Remove from moulds and lay out to harden overnight

Put into cello wrap and seal

Put into boxes and add labe