About

chocolate
production
Chocolate roasting
Cocoa beans are carefully cleaned and sorted at the factory, and then
roasted in special equipment at a temperature of 130−150 °С. Waste
moisture and acid compounds evaporate during the roasting process,
and the beans become a uniform shade of deep-brown. Cocoa roasting On the photo:
is a very important stage of the whole manufacturing process, and the Roasting
future quality of the chocolate, and its smell and taste depend on it just
as much as they do on fermentation. Sometimes different grades
of cocoa (or cocoa of one grade, but grown in different countries) are
mixed for roasting. The majority of the major chocolate manufacturers
keep their methods and conditions of roasting a secret. After roasting,
the shells are removed and the cocoa beans are crushed into cocoa nibs. On the photo: Cocoa
nibs
Cocoa liquor
Roasted and cleaned cocoa-nibs are carefully ground. The finer the
cocoa-nibs are ground at this stage, the fuller and finer the taste of the
chocolate. The size of the cocoa particles passed through the grinding
machinery, should not exceed 75 microns—such cocoa is called coca On the photo: Grated
liquor. cocoa

Pressing
The cocoa liquor contains 54% cocoa butter, the very valuable
substance essential for the production of real chocolate. Cocoa liquor
On the photo:
is heated up to 95−105 °C and is then pressed. As a result, cocoa butter
Chocolate mass
is separated from the solids, which are subsequently used for the
conching
production of cocoa powder.

Mixing and grinding

Cocoa liquor, sugar and part of the cocoa butter are mixed in specified
proportions. After mixing the mass is ground. This stage is very On the photo: Quality
important for the production of chocolate: the finer the crushing, the control
more delicate the taste. Please note that the overall content of natural
cocoa-products in such a mix largely determines not only the quality,
but also the cost of the chocolate. This especially concerns the contents
of cocoa-butter, an extremely valuable and expensive product. But
in various cheap substitutes cocoa-butter is almost invariably absent.
It is the reason for the so-called “attractive” prices, which are used
by not too scrupulous manufacturers to please not very experienced
clients.

Conching
After mixing and grinding the chocolate mass is subjected to conching:
intensive mixing at high temperature. Conching is a very long
(up to 24 hours) process and, as a result, the superfluous moisture and
the residual tannins are evaporated from the chocolate mass, and the
cocoa solids are rounded off. The consistency of the chocolate becomes
more homogeneous, and the taste—gentler, the well-known “melt in the
mouth” effect. After processing the chocolate mass, the rest of the
components are added according to the recipe: cocoa butter and lecithin
—for mass attenuation and optimized moulding; natural flavoring agent
(vanilla)—for a subtler and more delicate aroma.

Tempering
Tempering is a key part of chocolate production. It is a long and
complex process, which requires great experience and skill. After
conching, the hot chocolate mass should be cooled, but it requires
several stages to do this, because of the cocoa-butter contents. The
problem is that cocoa-butter is a polymorphic fat, which crystallizes and
congeals while cooling, but can take on different consistencies
according to cooling conditions. Tempering is necessary for the cocoa
butter to obtain the most stable consistency. For this purpose, the hot
chocolate is at first cooled down to 28 °С, and then reheated to 32 °С.
If the process is upset at any one of the tempering stages, this will
be reflected in the appearance and consistency of the chocolate. For
example, a characteristic white bloom can appear on its surface. Such
a “bloom” is the result of incorrect tempering. Moreover, the “bloom”
does not appear at once, but some time later. Also, the chocolate can
become hard-grained and crumbly due to incorrect cooling. In this case,
its taste properties will be retained, but its appearance for marketing
purposes will be hopelessly damaged.

Moulding
After tempering, the chocolate is poured into heated moulds. At this
stage, if the recipe requires it, various additives (for example, nuts) are
put into the chocolate. After that, the chocolate is put into coolers. The
chocolate solidifies and a beautiful shine appears on its surface. Then
the moulds with the solid chocolate are upturned and shaken on to the
conveyor.

Packaging and labelling

The last stage in the manufacture of chocolate is its packaging and
labeling. And if the chocolate is made by the VK company, it will have
the precise packaging you, the customer, have ordered.

Conditions and length of storage

Chocolate should be transported and stored at 18±3 °С, with a relative
humidity of less than 75%. If these conditions are not observed, the
chocolate can bloom and lose its marketable appearance.

The shelf life of VK chocolate is 12 months. That distinguishes our

chocolate advantageously from similar products made by many other
manufacturers. Please note that such a shelf life is only possible because
we strictly adhere to a careful production process at all of its stages.