I have got a dream that’s worth more than my sleep !!
That is always a feeling. And we have our cocoa melangers spinning 24 hours a day, backing us up to achieve our dreams. These babies don’t rest and give it all to conche the crushed cacao nibs into gorgeous chocolate liquor. It is at this stage where other elements like cocoa butter, sweeteners are mixed into the chocolate.
After 3-4 days of conching, there is a distinct change in texture and flavour from hard nibs to some silky smooth chocolate. This is then stored for a while, before it is ready for the tempering process.