A Blend of Science and Skill

The Making of Marvellous Chocolate

At our state-of-the-art manufacturing plant, we process cocoa into a variety of forms to suit the needs of our customers worldwide. Our production and packaging lines use the best of modern European technologies that allow precise control over every step of the process.

Cocoa mass is blended and mixed with ingredients such as milk powder, cocoa butter and granulated sugar to obtain a uniform paste. This mixture is then fed into roll refiners that reduce the coarse mass into a fine powder.

The next step, known as conching, is the heart of the process. Akin to slow cooking, conching converts the cocoa mass into a free flowing liquid and removes volatile acids that may spoil the product’s flavour. As the mass is ploughed back and forth, the ingredients are evenly dispersed. The combination of slow movement and gentle heat serves to develop chocolate with a smooth consistency and other desirable aromas and textures.

After conching, the liquid chocolate is stored in tanks at controlled temperatures. Before it is moulded into bars, chips or chunks, the chocolate has to be tempered or pre-crystallised so that the cocoa butter hardens to achieve a stable texture and attractive gloss.

To ensure that our products are safe for consumption and meet growing customer expectations, we continue to invest heavily in research and development, new technologies and best practices to keep up with the demands of a competitive market.