Refining

To make an unctuous, smooth chocolate, the size of the particles needs to be as small as possible. To achieve this, the dough is passed through a series of five revolving steel rollers. This reduces the size of the solid particles to 20 microns, or even smaller for top quality chocolate. By the time the mixture comes through the fifth roller, it is in powder or flake form and is barely perceptible to the touch.