Creating Authentic Belizean Chocolate
Crack and Winnow
The liquor is soft and reduces the workload of our FBM Rumbo that handles the refining and conching, the next step of the chocolate making process.
Refining & Conch
In the Melnger the liquor will turn into fine paste within 24 hours. If it remains in the Melanger after this stage the chocolate then enters the conching process. At our factory we use an FBM Rumbo for large batch and small premier grinders to do smaller or test batches.
To continue the conching process we use our Kleego (conch). The objective of the conching is to remove any volatile aromatics. Through heating and stirring, the chocolate maker can remove or leave flavors in the chocolate. In this stage we also want to ensure that every molecule is covered in fat and the stirring arms that rotate in opposing directions assure that this is achieved. Once the desired flavor and consistency is achieved this stage is completed. This can take hours or a few short minutes depending on the desired flavor profile.
Moulding and Packaging
If we are making bonbons we put chocolate into the mold then place the mold on the vibrating table to remove the air bubbles. Next we pour the chocolate out of the moulds leaving a thin layer of chocolate in the mold cavities. Once the chocolate is set in the mold cavities we pipe in chocolate ganache or the desired fillings then close the mold with more chocolate before placing it back in the cooler. When the chocolate is fully set we pop the bonbons out of their moulds and then move on to packaging.