Part 2
When 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.