Aggie Chocolate | From Bean to Bar
Step 2: Sorting and Roasting Beans
The beans are then sorted and placed in the roaster.
Step 3: Winnowing and Grinding
After the beans are roasted they are placed in the winnower machine where they are crunched into choco nibs and then pre-grinded.
Step 4: Grinding
Choco nibs are then placed in the melanger machaine where they are mixed into liquid and refined.
Step 5: Conching
Sugar and other ingredients are then added in at this point to bring out the sweet taste of chocolate.
Step 6: Blocking and Molding
The chocolate liquid is then poured into blocks to age and then tempered. Then the chocolate is ready to be molded into the chocolate bars.
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 chocolate bars are ready to be sold to the public.