Chocolate production

The process starts from the cocoa beans, that undergo cleaning, debacterizing and continuous roasting.

Afterwards the cocoa beans pass into the winnover, where the shell is removed and they become nibs. The next step is the nibs refining in a continuous 3-stage refining plant, to get the cocoa liquor.

Chocolate preparation begins with the continuous ingredients dosage and mixing, to go ahead with the refining in a new concept 3-stage plant that allows reaching the desired particle size distribution with viscosity and shear rate parameters comparable to those of the traditional system.

The conching method choosen by Tecno3 is the liquid one, that is carried out in a particularly innovative plant, thus enabling an accurate temperature control in all parts of the mass during the whole process, within a reasonably reduced timeframe.