Aggie Chocolate | From Bean to Bar
Step 2: Sorting and Roasting Beans
The beans are then hand sorted to separate out unedible items and unusable beans. Good beans are placed in the roasting machine and the rest are used for research.
Step 3: Winnowing
After the beans are roasted they are placed in the winnower machine, separating the shell from the beans, and crunched into cocoa nibs which are ready for pre-grinding.
Step 4: Conching
The fine cocoa nibs are then placed in the melanger machine where they are mixed into liquid and refined. Sugar is added at this point to give the chocolate sweetness.
Step 5: Blocking and Tempering
The chocolate is then set in blocks to age which improves flavor. Tempering melts the blocks down to make it smooth, silky, and glossy. This gives the chocolate the crisp snap when broken or bitten into.
Step 6: Molding
The chocolate is then poured into molds and placed in the fridge to set. Every chocolate bar is inspected for imperfections. If the bar is not good to sell, it is melted back into the tempering machine.
Step 7: Packaging
At this point, the chocolate bars are wrapped and ready to be used in Aggie Ice Cream and be sold to the public.
Step 8: In the Hands of the Consumer
The Thistle and Rose Aggie Chocolate bars are happily consumed by the public and used in the pastries sold in the Aggie Chocolate Factory Cafe.