The manufacture of chocolate is technologically sophisticated and complex. According to special recipes, various selected ingredients are combined together and united in different manufacturing steps to create a harmonious, polished result – chocolate. A high-quality chocolate possesses the following qualities:

• A high-gloss finish
• It should make a sharp `snap` when broken
• Velvety smoothness
• A well-rounded cocoa note

The manufacture of a high-quality chocolate begins with the homogeneous mixing of the selected ingredients according to an in-house recipe. These ingredients are kneaded to a pasty mass in a mixer and then, in two stages, finely rolled. In the final conching stage, the refining stage, the chocolate is liquefied by constant agitation and heat-treatment. At the same time ‘volatile’ bitter tasting components are removed and the desired cocoa aromas established. Besides building aroma, conching also helps chocolate develop its velvety smoothness. The refined chocolate is now, before it is given a shape, subjected to another special process: tempering. In this crystallization process the naturally occurring crystals in the cocoa butter are cultivated and distributed at regular intervals in the mass. When the chocolate is finally made firm it has its two equally important qualities – a firm break and the desired high-gloss shine. The chocolate is now ready to have other ingredients added, for example roasted hazelnuts and almonds or dried fruit and to be made into confectionery specialities.

Main ingredients of chocolate