Malagasy - Totally crafted
in Madagascar
In a special feature for Seventypercent.com, Tiko International introduce the Malagasy fine chocolate project ...
Making the chocolate
Although the quality and origin of the
beans are the starting points for determining
the flavour of chocolate, the roasting
process is also critical. It is just
one of many processes that are carefully
managed, drawing on 60 years of chocolate
making experience.
The nibs are roasted
and ground into a Cocoa liquor.
This is then compressed to extract the
cocoa butter.
The Cocoa liquor
is mixed with sugar and lecithin and
prescribed amounts of natural cocoa butter.
Refining, conching, tempering and automated
molding
We use a five stage roller system to
ensure that we produce a very fine texture
with no grit detected on the pallet.
This is a long process involving mixing
and agitating the liquid chocolate to
evaporate bitter substances and water
vapour. This develops the chocolate to
give a wonderful flavour and texture.
Conching machines at work
The product
Finished Malagasy bars are available now in the UK. Be the first to sample the chocolate from this fantastic project from the Seventypercent.com shop here.
Find out more about the Malagasy project and their other great products at their website, www.malagasy.co.uk.
© 2005 Tiko International & Seventypercent.com
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