- After the ingredients have been blended, the mixture has to be refined.
- This step is important for the quality of the chocolate, wether it melts in the mouth or leaves a gritty feeling.
- The pre-refining is where the particles of the mixture are squeezed under high pressure by two roller rotating in opposite directions.
- In the Refining process, the mass goes through five vertically aligned sets of heavy steel roller
- Hydraulic pressure moves them closer together so the space between the rollers gets narrower and narrower
- The temperature of each roller is controlled from inside using water cooling
- When the finely pressed mixture comes out of the last set of rollers, it is scraped off with a knife
- Milk chocolate has to be refined at lower temperature than dark chocolate