Mixing – What belongs together, comes together.
Depending on the recipe and quality, further raw ingredients are added to the liquid cocoa mass. In commercial milk chocolate, these are three basic ingredients: cocoa butter, milk powder, and sugar. All the ingredients are thoroughly kneaded for approximately 10 minutes in a mixing container. The powdered and liquid ingredients are evenly heated to approximately 40°C. During this process, they bind together to form a firm, even, kneadable, and finely grained mass.
This raw chocolate mass already tastes somewhat similar to the final chocolate product. However, because of the grain size, it still feels “grainy” on the tongue. The individual particles are now about 0.2 mm, but they have to become even finer.
