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2. Roasting, crushing, & grinding
The cocoa beans are roasted to develop their aroma. They are then broken into pieces so they can be be seperated from their husks.
The pieces are then crushed in special mills where they are ground down to form a fine cocoa paste, called "cocoa liquor". This paste is then ready to be mixed with the other ingredients depending upon the composition of the chocolate.
Today, the crushing machine used by Favarger produces a cocoa paste much finer and more homogeneous than was possible 50 years ago.
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