Chocolate production depends on the ancient craft of the confectioner and the chocolatier. Although highly sophisticated technical apparatus has taken over the work at every stage, the basic stages of the original craft are still followed. Cocoa beans are the most important raw material for making chocolate. After detailed quality control checks, the raw cocoa is cleaned thoroughly, crushed, roasted and ground, to produce cocoa paste. Mixing this paste with sugar and additional cocoa butter gives the basic mixture for traditional plain chocolate. If powdered or condensed milk is added, the result is the basic mixture for milk chocolate. For white chocolate, on the other hand, the brown cocoa paste is omitted. These three basic mixtures form the starting point for all types of chocolate.
After mixing, the basic mixtures are ground very finely and refined by “conching”. That’s why our chocolate is so smooth. Conching produces a chocolate mixture which is now ready to be made into solid bars, or bars filled with nuts or fruit, filled chocolates, and many other specialities. Now the delicious chocolates of various sizes are packed into wrappers and boxes, before finally being exported all over the world.