Roasting

Like coffee, cocoa only develops its real colour and flavour when roasted. The roaster is a rotating cylinder with double casing and the air circulated inside is heated by a burner, which transfers its heat to the nibs inside. The nibs are roasted at a temperature of between 120°C to 140°C. They lose up to 10% of their original weight. The degree and length of roasting time depends upon the origin of the beans and the type of cocoa or chocolate required. The ‘chef’ controlling roasting should be able to judge when the cocoa has reached the favoured colour - this is crucial or the taste and quality may be compromised or even ruined. The hot nibs are then poured into a cooler (a sealed tank ventilated with cold air) before being sent for grinding.