In the chocolate manufacturing process, cocoa liquor is mixed with cocoa
butter and sugar. In the case of milk chocolate, fresh, sweetened condensed or
roller-dry low-heat powdered whole milk is added, depending on the individual
manufacturer's formula and manufacturing methods. In the crumb or flake process,
liquor is blended with sugar and pre-condensed milk, or sweetened condensed
milk. It is then dried on heated rollers to produce the flavor more typical of
European chocolate or mixed with slightly acidified milk to produce the typical
United States flavor. These distinctions are a matter of taste, not quality.
After the mixing process, the blend is further refined to bring the particle
size of the added milk and sugar down to the desired fineness. The mixture is
then placed into conches, i.e. large agitators which stir it under heat.
Normally, it is at this stage that cocoa butter is added, although some
manufacturers add it during the original blending process. Conching eliminates
undesirable odors and further smoothes the particles. Generally speaking, the
longer chocolate is conched, the smoother it will be. The process may last for a
few hours to three full days, and in the case of coatings, even longer.
After the conching process, the liquid chocolate is either stored or
delivered to the confectionery industry in tanks or it is tempered and poured
into moulds for sale in blocks to the confectionery, dairy and baking
industries. It may also be converted into proprietary bars for sale direct to
the consumer market.
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