Chocolate Making

This machine is tempuring the chocolate. Stirring, while cooling to a temperature of 31.9 celcious ensures that our chocolate will be smooth and creamy.

Couverture is chopped finely to seed the tempuring chocolate

Seeding the tempuring chocolate helps cool it down, and develop uniform crystals

Molds have to be warmed before they can be filled.

Chocolate is ladled into molds

Almonds are added

Cooled bars are removed from the molds