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Once the selected cacao beans arrive at Guittard in California, they must first be roasted, then winnowed, and then slowly ground into finer and finer particles until they become a dark, bitter liquid (chocolate liquor, also called cocoa mass).
 After being finely ground, different batches of beans may be blended or not (as with single origin chocolates), and other ingredients such as sugar, added cocoa butter and milk (in the case of milk chocolate) may be added. The resulting thick chocolate is taken from the mixer and refined further to an extremely smooth consistency on traditional European equipment.
The winnower (or cracker-fanner) cracks open the
roasted cacao beans and carefully separates out
the shells from the nibs. |
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