THE ART OF CHOCOLATE
DISCOVER DIFFERENT FLAVORS AND AROMAS FROM THE RANGE OF CHOCOLATES FROM MELGÃO CACAU E CHOCOLATES
OUR PROCESS
1. Plant
The cacao tree is planted in the shade of other trees in tropical forests and needs heat and humidity to survive.
2. Harvest
The fruits are carefully selected and harvested.
3. Seeds
The fruit is opened in half and the pulp is removed with the seeds.
4. Fermentation
The seeds are fermented between 5 and 7 days, being a very important phase to reach a good cocoa.
5. Drying
After fermentation the seeds are dried in the sun during the warmest hours, covered during the warmest hours and stored at night to avoid moisture.
6. Roasting
This is where the chocolatier begins to define the flavors and aromas of his chocolate through the temperature and roasting time.
7. Cocoa Mass
Cocoa beans are peeled, crushed and pressed into a cocoa mass.
8. Conching
Phase where cocoa releases its acidity, enhancing its flavors and aromas.
9. Refining
Cocoa paste is mixed with the other ingredients that are part of chocolate and refined.
10. Molding
The chocolate is temperated, molded in small drops or placed in molds, where it stays until it crystallizes completely.
THE BEST CHOCOLATE HAS IN ITS NATURE THE ORIGIN OF COCOA!
