Not exact matches
All Kallari
uses in its chocolate is Rainforest Alliance Certified
cocoa mass, organic cane sugar, organic
cocoa butter, and organic whole vanilla bean.
This comprised the modernisation of the original existing plant for further processing of
cocoa mass into
cocoa butter,
cocoa liqueur and
cocoa powder as well as some other products which are
used in food and cosmetics.
During Dutch processing in particular as per Ian Charles Purtle and Todd Walter Gusek in their article «2000 Method and arrangement for processing
cocoa mass», an alkalizing roasting treatment is
used before grinding and roasting the Cacao nibs to result in the creation of either
Cocoa or
Cocoa Liquor.