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The production of chocolate cocoa beans are roasted and ground at about 120 ° C to 160 ° C. The heat produced during the roasting and grinding process, the present in the cocoa bean fat, the so-called. Cocoa butter liquefied. The resulting creamy cocoa mass now consists of cocoa butter and cocoa solids. The latter then comes mostly as fat cocoa powder in trade.
The cocoa mass is the basic component of each chocolate. The only exception is the white chocolate. It contains from the cocoa bean only cocoa butter, that is not the dark cocoa solids.
Mixed the cocoa mass is then mixed with sugar, milk or cream powder and the emulsifier lecithin (usually from soy). Subsequently, the chocolate mass is rolled so that its consistency is fine. The result is then filled in forms – that is the milk chocolate.
The very dark and slightly bitter chocolate flavors do not always contain milk powder, but often only the cocoa solids, cocoa butter and a little sugar. The higher the pure cocoa content (ie the percentage of cocoa solids) is the chocolate, the darker, more bitter and less sweet the chocolate.
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