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The beans are roasted to reduce moisture, unlocking deep, aromatic flavours. This step is crucial for developing the signature chocolate taste. The roasting process requires careful temperature control, as different roasting times and temperatures can influence the final flavour profile. The goal is to bring out the best notes in the cocoa while ensuring that no bitterness overpowers the experience.

Next, the cocoa mass is combined with other ingredients, such as sugar, milk powder (for milk chocolate), and additional cocoa butter, to create the ideal chocolate mix. The proportions and blending process determine the final flavour profile, balancing sweetness, bitterness, and creaminess. The quality of these additional ingredients plays a significant role in the overall taste and texture of the chocolate.

Tempering is a crucial step in chocolate production, where the chocolate is carefully heated and cooled to achieve a glossy finish and the perfect snap when broken. Proper tempering prevents chocolate from developing a dull, grainy appearance and ensures a stable texture. Once tempered, the liquid chocolate is poured into moulds, forming the bars, pralines, or other confections we know and love. After cooling and solidifying, the chocolate is packaged, ready to bring joy to consumers worldwide.

Behind the scenes, advanced technology plays a vital role in ensuring efficiency and precision in chocolate production. Mitsubishi Electric provides tailor-made automation solutions that streamline manufacturing, from machine programming to process optimisation. By integrating innovative technology, companies can maintain consistency, enhance quality, and meet the growing demand for premium chocolate products. Automated systems help monitor every stage of production, from ingredient measurement to packaging, reducing waste and improving efficiency.