Chocolate Bar Manufacturing - Conching & Tempering

Chocolate Bar Manufacturing

Conching & Tempering

Once the beans are processed into chocolate liquor and cocoa butter, the manufacturing of finished products can begin. To make chocolate bars, chocolate liquor and cocoa butter are blended with other ingredients such as sugar, vanilla, and milk (for milk chocolate). These ingredients are then refined. For Equal Exchange chocolate bars, this means the particle size of the ingredients is refined to such a small size that they cannot be felt by the human tongue, giving the chocolate much of its smooth texture. This mixture is then "conched," or mixed and aerated at high temperatures. This process thoroughly blends the ingredients, taking out some of the acidity of the cacao and further developing the flavors that will appear in the final bar.

Traditionally, conching has been an extended process of mixing the ingredients for long periods of time, often for days. It is now common for companies to use soy lecithin, an emulsifier, to help blend the ingredients, allowing them to drastically cut down on conching time and costs. We are proud to say that Equal Exchange does not use soy lecithin in any of our products. Instead, our bars are crafted using extended conching for a period of 24-72 hours depending on the bar. It is our belief that this method creates a superior chocolate that is both incredibly smooth and full of well balanced flavors.

After the conching is complete, the chocolate is then "tempered" through a slow, stepped decrease in temperature. During this process, the chocolate is cooled and then warmed, then cooled further and warmed once again, and so on until it reaches the correct temperature, creating an even crystallization of the ingredients throughout the chocolate. If done well, tempering is what gives the chocolate its smooth texture and snap when broken in two.

Molding After the chocolate is properly tempered, it is ready for additional ingredient inclusions such as almonds, coffee beans, or cocoa nibs. The chocolate is then poured into molds, which form the shape of the bar. The chocolate cools until it becomes solid and is then removed from the molds as chocolate bars.
Labeling Once the bars are cooled, they are wrapped in their inner wrapper to keep the chocolate fresh for 12-24 months. They are then labeled, packed in cases and stacked on pallets ready to be shipped to and to be eaten!