Refining

Refining is the vital step of reducing the particle size of the mixed chocolate. Chocolate liquor can be a relatively coarse product, with a discernable grain to it, and the sugar used in chocolate manufacture is crystalline, so when these ingredients are mixed together to make chocolate, the blend has a coarse texture. The objective of refining is to reduce the particles of all components to a size that cannot be felt on the palate. About 25 microns is the generally recognized size under which particles cannot be felt in the mouth, but fine-quality chocolate has a particle size in the neighborhood of 15 to 20 microns, resulting in a delightfully smooth mouthfeel. Refining is usually accomplished by running the batch through a series of steel or stone rollers, which crush and shear the particles to their final size.