Not exact matches
Common practice involves processing the bean
into cocoa nibs and then
cocoa liquor.
The nibs are then crushed
into a thick paste called chocolate
liquor (which, ironically, contains no alcohol), and then added to a mixture of sugar,
cocoa butter, milk and vanilla.
But first, a quick review of how chocolate is made:
cocoa beans are fermented, roasted, hulled, and the nibs ground up
into a paste called chocolate
liquor or
cocoa mass.
The Wormer facility processes
cocoa liquor into cocoa butter and powder offering customers globally over 100 types of
cocoa powder with a diverse variety of flavors and colors under the premium Gerkens brand.
To begin the chocolate transformation, the nibs are ground
into cocoa mass (still pure chocolate), which is then liquefied to create chocolate
liquor, or unsweetened chocolate.
Cocoa liquor can be pressed to yield
cocoa butter and
cocoa cake which is grounded up
into cocoa powder.