Part 2When cocoa beans land in different parts of the world, chocolate manufacturers get to work. The beans are sorted and graded. And the processing work begins.
Cocoa beans are roasted , alkalised and grounded to the desired consistency. Once this is done, the beans now turn to what is known as cocoa mass.
When this cocoa mass is processed, a beautiful split happens. The cocoa butter is separated from the cocoa powder. Now a manufacturer has 2 main components- the cocoa powder and cocoa butter ( liquid gold, quiet literally)
So far, so good. Every manufacturer, every chocolatier does this.