The charm of dark chocolate lies in its pure and rich flavor, and its making process is also an art. This paper will introduce in detail how to finish grinding cocoa nibs with a melanger machine, and realize the perfect dark chocolate making process step by step.
Selected Raw Materials
The first step in making high-quality dark chocolate is to choose high-quality Cocoa Nibs. These are roasted and shelled pieces of cocoa beans, which contain natural cocoa butter and rich cocoa flavor and are the raw materials of dark chocolate.
Grinding Cocoa Nibs
After the cocoa particles are initially crushed, they need to be carefully ground with professional equipment. The key of this step is:
- Long-term low-speed fine grinding (usually 12-48 hours) is carried out by using the melanger machine.
- Gradually release cocoa butter to make the texture silky.
- Organic sucrose or other natural sweeteners are added as needed.
Dark Chocolate Making Process
Equipment Recommendation and Extended Application
In addition to the melanger machine, customers who want to achieve large-scale production or higher efficiency can also match the following equipment:
- Cocoa Roaster: Enhance cocoa aroma.
- Cocoa Bean Cracker and Winnower: Automatically remove cocoa shells.
