From bean to bar: the journey of chocolate
The process at CHOL Chocolate starts with locating premium cacao beans to guarantee that every batch has a distinct flavor character. The inherent aromas of the beans are extracted by careful roasting, after which the shells are removed and only pure cacao nibs remain. The smooth paste called cocoa mass, which is created by grinding these nibs, serves as the foundation for all chocolate goods.
In order to give the cocoa mass a smooth texture and improve its flavor, it must next undergo conching, which involves refining and aerating it for hours or even days.
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