How sweet it is...
Intensive dry conching with low cocoa butter content reduces moisture content and removes aromatics for got-to-have-it taste and luscious aroma. Breathe in!
Concurrent wet conching and wet fine grinding result in homogeneous products with narrow particle size distribution. Take a bite!
Final wet fine grinding in circulation results in the desired quality and richness that will make your chocolate a sought-after treat. Yummmm!
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Measured particle size
distribution comparison
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