We first start buy hand sorting our Cocao beans to ensure that only the best beans are used in our chocolate.
Then the sorted beans are carefully roasted to bring out that, oh so delicious taste!
After the roasting process, the Cacao beans are left to cool, the outer shell, or the husk is now brittle and can be removed by a process called winnowing. The shells are blown away by fans leaving behind pure cacao bean pieces, known as “nibs”.
This step is done with a Melanger, which uses to stone grinding wheels to refine the Cocao nibs into a mass which consists of cocoa solids and butter. During this process, we also add our other ingredients such as Sugar, Powdered Milk, and any other special inclusions for our Specialty bars. Sometimes this process can take 72 hours or even longer to get the desired smoothness.
Chocolate needs to be tempered, this is when temperature of the chocolate is raised and lowered so it creates the right kind of crystals. This is what give Chocolate its satisfying snap when you break off your first piece.
This is the fun part, the tempered chocolate is now poured into plastic molds and gently but firmly tapped to remove any air bubbles and left to cool and harden.
Now the bars are inspected for quality and defects, then carefully wrapped in foil. Don't worry, any defected chocolate bars get eaten.
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