Step 1: Weighing, weighing various raw materials according to the formula.
Step 2: grinding: mix white granulated sugar, cocoa powder and cocoa butter and grind them in special grinding equipment until the fineness meets certain requirements.
The third step: regrinding. The fine powder obtained in the second step is finely ground in the special grinding equipment until the particle size meets the standard requirements.
Step 4: Refining: Refine at a certain temperature for a certain time in the equipment known as the refiner (to remove part of the water, remove the odor, produce the flavor, and have a certain bactericidal function), add an appropriate amount of lecithin and polyglycerol ricinolate to adjust the hydrodynamic behavior of Chocolate slurry until it meets the control indicators.
Step 5: filtering to remove foreign matters and lumps.
Step 6: tempering to avoid the browning of finished chocolate after it has been stored for some time.
Step 7: molding.
Step 8: Storage: It is required to store under the conditions of temperature and humidity control.