Processing cocoa butter
Dissolving – tempering – crystallizing

Cocoa butter is the fat obtained from cocoa seeds or cocoa mass by pressing, filtering or centrifuging. To produce cocoa butter, fermented cocoa beans are roasted, broken and separated from the shell. The beans are crushed and ground and separated into cocoa mass and cocoa butter/cocoa powder. Cocoa butter and cocoa mass are the main components of chocolate. The cocoa butter must be brought into the correct crystalline form using special processes in order to achieve the stability required for chocolate. During the seminar day, you will learn about cocoa butter, its dissolution, control, tempering and crystallization.