the+creating+of+chocolate

Grinding and mixing
The beans are being grinded while minor heating. The result is thick liquor called cocoa liquor. The liquor is being passed through a machine, until it becomes total liquid. Then, in a special process it's able to separate the liquor into 2 different components: the cocoa butter, and the cocoa powder – which we all know. By the end of this step; sugar, milk powder and some more components are being added to the cocoa liquor, be the necessary kind of chocolate.

Tempering
The last step of making chocolate calles tempering. To create good chocolate, there is a very specific order of things you have to do: If you work like this, the chocolate will be the best and ready to pouring into tables, cooling and the chocolate is ready!
 * 1) Heating the mixture the temperature of 45-50 Celsius degrees.
 * 2) Cooling quickly while moving, to temperature of 28-29 Celsius degrees.
 * 3) Heating again to temperature of 30-32 Celsius degrees.