The Cocoa Journey

Step 1 Step 2 Step 3 Step 4 Step 5

5. Ramsbottom

At The Chocolate CafeĢ the chocolate couverture is melted and blended before being heated and cooled in a process known as tempering.

This tempering of the chocolate controls the crystallisation of the cocoa butter resulting in a chocolate with superior flavour and texture. It is at this point that the chocolate is moulded, topped, decorated and flavoured before being placed in a cool area to set. Once set the chocolate is demoulded, packaged and labelled, ready for sale in our shop.

The Cocoa Journey: Step 5