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Grinding/Refining

Appears in
Chocolate: The Definitive Guide

By Sara Jayne Stanes

Published 1999

  • About
The nibs are now ground to become a liquid paste, also called cocoa mass, and/or liquor and later referred to as solids. At this stage the chocolate contains approximately 55% cocoa butter.
Now the cocoa liquor will be divided into different routes, according to whether the mass is to be manufactured into chocolate, or to be pressed to produce cocoa butter (some of which may be re-added according to the recipe for chocolate) or cocoa cake, from which cocoa powder will be made.
Now comes the actual manufacturing process of the chocolate, a mixture of cocoa liquor, sugar cocoa butter and sometimes milk. The percentage of each depends upon the variety and type of chocolate.

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