In the case of milk chocolate, milk powder is also added.

White chocolate does not contai cocoa mass, so it is made by mixing cocoa butter, sugar and milk powder.

Finally, natural soja lecithin and natural vanilla are added, the first as a binding agent, the second, to blend the flavours.

This process brings fineness to the chocolate. Our tong allows us to détecte a grain as small as 25 microns, Belgian chocolate is ground to 20 / 25 microns. This finesses is one of the reasons why Belgian chocolate has such a good reputation.

If cocoa butter is required, this mass is squeezed by means of a hydraulic press; on one side cocoa powder is extracted, on the other, cocoa butter.

Conching
The finely ground paste is put in a conching machine. Worked for hours, it develops all its fineness and smoothness. This process allows the removal of any remaining bitterness and also gives the chocolate a characteristic velvety taste. The resulting liquid paste is now called chocolate.

Finishing
The chocolate is finished now, but it is still hot and liquid, so before using it the chocolate craftsman must get it ready.

The chocolate is put on a marble top and worked so that its temperature is brought down at a steady rate.

When the temperature is down to 30°, the chocolate is ready to be moulded or coated. The craftsman can now start to make chocolate tablets, bars, pralines or mouldings

Reference : Confédération Nationale des Chocolatiers et Confiseurs de France