When pure chocolate is made, the “mass” and the cacao butter are ground together with sugar by these big rollers that cut and squish each one that will begin to move quicker than the next, and from which a considerable quantity of heat friction is obtained. Once the chocolate has broken down into a fine consistency, it is poured into a conch that slowly rotates, and will agitate it for three days, which will help to soften the flavor. The final stage is to template the chocolate so as to avoid it from separating from the fat, which would give it a grayish and unattractive look. This is done by slightly cooling off the chocolate and then heating it up again without allowing the solidified particles of cacao butter to melt, but at the same time increasing the fluidity of the chocolate so that it can become easily moldable. After this the chocolate is ready to turn into confectionaries or in chocolate bars.
Milk Chocolate
The milk needs to be condensed by boiling it with sugar for milk chocolate. After it is dried in special ovens with the sole purpose of making the milk turn into crumbs, which is then added to the mass with the cacao butter and an addition of sugar and the process continues the same way as pure chocolate does.
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