Chocolate Additions
chocolate chip
After fermentation it is necessary to
dry them quickly to avoid growth
of mold, this is done by spreading
them in the sun whenever possible
and if the weather permits it.
For more information:
The next step is to roast the
beans at a very high temperature
over a short period of time.
After being graded and ground the
cocoa butter (or fat) is removed,
the remaining liquid is called
chocolate liquor. There are two
methods of removing the cocoa
butter from the beans:
chocolate chip
chocolate fondue | chocolate ice cream
