Factory footage of a IB Chocolate Group, while preparing and working a 60% Ghana beans chocolate recipe. We used a SFERA 20 ball mill to crush the cocoa nibs into a refined paste (about 20-25 mic), then we added the right amount of cocoa butter and icing sugar plus a little soy lecitine, then we passed everything for a few hours into a heated conch to extract acidity and humidity. The final product would then be tempered and made into tablets, drops, pralines or whatever, for final consumption.
2013 © Brovind GBV impianti all rights reserved
