Chocolate making

For dark chocolate are principally used cocoa mass, cocoa butter, sugar and vanilla.  Milk chocolate contains also some milkpowders and white chocolate does not have any cocoa mass.  Then the refining of the chocolate mass starts.  This grinding process consists of 2 steps:  firstly refining up to 150 microns and in the second phase refining up to 15 microns.  This sophisticated refining process is one of the main reasons which make our Belgian chocolate so superior in quality and mouthfeel.  Subsequently the conching process starts to achieve a perfectly even structure and to create the desired, typical taste of Belgian chocolate.  If necessary the viscosity of the chocolate can be adapted by adding cocoa butter.  As a last and important step the chocolate is tempered.  This means the chocolate is subjected to a temperature cycle which crystallizes the butter and gives it a stable form.    By tempering the chocolate keeps a nice shine and good melting properties are ensured.  Now the liquid chocolate is ready and can be sprayed or moulded into the desired form (drops, chips, curls, blocks, etc …)  The chocolate is cooled down to harden, packed and ready for delivery, further usage or direct consumption.