From the pod of the cacao tree, these beans come chiefly from West Africa, Brazil, Ecuador, and the Indies. The beans have been fermented and dried prior to shipment.
The nibs are ground in huge store mills. The heat from the grinding melts the nibs into chocolate liquor. Cooled and molded into bars, it is shown as unsweetened or cooking chocolate.
NATURAL AND DUTCHED COCOA POWDERS
After the butter is pressed from the liqour, the remaining dry cake is ground into cocoa powder. Dutched cocoa powder is the natural powder with the acidity neutralized, and has a darker color and a
MILK CHOCOLATE COATING
To make milk chocolate coating, fresh whole milk is added to the chocolate liquor, sugar, cocoa butter and vanilla flavoring.
The “meat” of the bean, the nibs remain after the beans have been thoroughly cleaned, roasted to bring out their full flavor and aroma, and shelled.
Cocoa butter, the natural fat of the bean with a delicate chocolate aroma, is pressed from chocolate liquor. It is used to give body, smoothness and flavor to eating chocolate.
Cocoa butter, sugar, milk, and vanilla flavoring pass through several processing sages under carefully controlled pressure and heat to make a smooth, flavorful product.
DARK CHOCOLATE COATING
Chocolate liquor plus cocoa butter, sugar and vanilla flavoring are processed to produce dark, flavorful chocolate. Different chocolate liquor/sugar ratios produce sweet, semi-sweet and bittersweet chocolate.