From cocoa beans to chocolate bars

Our bars

The processing stages

The transformation from cocoa beans into chocolate bars is a splendid metamorphosis dictated by rules, precise times and knowledge of the varieties of cocoa that nature gives us. The journey of the beans begins from distant countries. When the jute bags arrive in the laboratory it is always exciting to open them and let yourself be inebriated by the scent they emanate, imagining the products that will take shape shortly thereafter. Our processing method can be told in 5 stages:

Roasting
Roasting is one of the most important phases, in which cocoa fully develops and enhances its aroma. To obtain the best result, various factors must be taken into account, such as

the characteristics of the type of cocoa used

the content of tannins

the degree of humidity

the type of product you want
Cruè grinding

In this process, the roasted cocoa beans are broken and the peel separated from the grain obtained. The product obtained is the so-called Cruè
Stone grinding

The beans are reduced by means of millstones into a coarse paste: cocoa paste or cocoa mass. The raw material is thus obtained, to which raw cane sugar must be added as the only ingredient. The mixture obtained passes through large rollers that rotate very close to each other in order to reduce the particle size and eliminate the feeling of sand that would otherwise be felt on the palate. The refining involves the use of a stone mill to grind the cruè as per tradition.
The conching

Conching is the final stage of the chocolate production chain. All the ingredients are kneaded so that they blend perfectly, at preset temperatures. Chocolate comes out of the conching phase in liquid form, a wonderful dense and fragrant ﬂuid to be modeled in the various forms.
Preparation of the bars

Il cioccolato viene lentamente portato fino a 45°, in modo da fondere la parte grassa, e poi raffredato rapidamente a 27°. In questo modo si ottiene una cristallizzazione fine per regolare il burro di cacao che, amalgamandosi perfettamente agli altri componenti, regala al cioccolato un aspetto brillante. Dopo averlo temperato, il cioccolato è pronto per essere modellato e versato in appositi stampi. In questa fase vengono aggiunti i vari ingredienti come le nocciole, le mandorle, il farro soffiato, i mirtilli, l’arancia candita, il peperoncino…

Adesso basta solo raffreddare, confezionare e gustare…
The chocolate is slowly brought up to 45°, so as to melt the fat part, and then quickly cooled to 27°. In this way, a fine crystallization is obtained to regulate the cocoa butter which, blending perfectly with the other components, gives the chocolate a brilliant appearance. After tempering it, the chocolate is ready to be molded and poured into special molds. At this stage the various ingredients are added such as hazelnuts, almonds, puffed spelled, blueberries, candied orange, chili pepper... Now you just need to cool, pack and taste...

If you have any questions, doubts or requests, do not hesitate to contact us. We will get back to you very soon!

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Via Cavour 13

10123, Torino

Monday

Closed

Tuesday - Saturday

10.30-13.30 - 14.30-19.00

Sunday

Closed

da@davideappendino.it

+39 349.8463617