Cocoa is usually grown in tropical regions with a north-south latitude of less than 20 degrees and an altitude between 30 and 300m. Cocoa is a kind of fruit, and what we use to make chocolate is actually the core of the fruit, the cocoa beans. When the fruit is ripe, after picking, cutting open, fermentation, drying and screening to get dried cocoa beans.
In cacao land, it's not easy to go through all this. But that's not the end of it. Cocoa will travel a long way to thenext producing countries. After baking, grinding and other processing, cacao becomes cocoa paste, same as cocoa mass.
Then after crushing, cocoa mass is isolated from natural oils - cocoa butter,，while cocoa cake will be further processed into cocoa powder. At last, these products will be sent to the chocolate factories, bending together with milk powder, sugar and other raw materials by melanger or ball mills to very smoothy status, usually 18~25 microns.
then this chocolate will need to be twell empered, to get the silky taste as well as lengthen the shelf life.
After tempering, chocolate will be made in different flavors and shapes. Below is our depositor to make various kind of chocolates.
So it is because of the perfect combination of technology and experience that makes these delicious chocolates. From the cocoa plantation to the factory, from the factory to the chocolate in our hand, cocoa's journey across the ocean fulfill all of our expectations of this delicious taste.
Follow LST, let’s discover the magic world of Chocolates.