To make the chocolate need the cocoa and thus to reconstruct the process that we deliver our delicious tablet should start from a distance, from plantations the southern hemisphere of the world where you grow Theobroma cacao, the tree of food of the gods. .
Depending on the sites, the harvest season falls at different times of the year, but everywhere is a very delicate moment: the fact pods can be removed from the plants by hand.
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Once picked, the beans are left to ferment , for a period ranging from 2 to 10 days in tanks or pits dug in the ground, then they are made dry in the sun or in ovens in order to avoid the risk of mold and pests.
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Here phase roasting, preferably made of air and not to direct heat to remove moisture and acidity and enhance the development of aromatic principles. The seeds, after being peeled, are ground and reduced grain : You can get the cocoa mass that, filtered at high pressure in special machines, is divided into cocoa butter and the panel, which gives the cocoa powder.
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At this point to prepare chocolate ingredients are there: it is in the right proportions to mix cocoa, cocoa butter, sugar and, when needed, milk and flavorings to create the quality request.
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phase follows conching, which consists of a long homogenization in special temperature-controlled basins with moving arms that perfectly blend the ingredients and eliminate the last traces of humidity, acidity and flavor enhancers. This is a very important, from which depend softness, roundness and velvety taste, but also the hardness and gloss outside of the final product.
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chocolate, ready now, during the molding is poured into molds, allowed to cool and then stone boundary and packaged. And 'now ready to go to the exhibitors of the shops and from there on our tables.
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