Maris darzins sokolade

FROM THE COCOA BEAN TO AROMATIC LAIMA

CHOCOLATE

In the course of a year, Laima purchases about 1.6 million kilograms of cocoa beans. It takes about 450

cocoa beans to obtain a kilogram of chocolate.

Decontamination of the Beans

The decontamination of the beans is carried out by a special screening machine that separates tiny stones, parts of plants and other impurities. The decontaminated cocoa beans are sterilised (shortly processed with high-temperature steam); as a result the undesirable microorganisms are destroyed.

Roasting of the Beans

After the beans have been decontaminated and sterilised, they are roasted at about 145 C, which develops their taste characteristics. After this treatment, the seed coats of the cocoa beans become fragile and easily separable. The beans obtain a new aroma that is characteristic of chocolate and become easily dividable.

Separation of the Seed-coats and Chipping

After roasting, the cocoa beans go to the chipping-

sorting machine, where their seed coats are carefully removed and the beans are chipped.

Grinding

The chipped cocoa beans are ground in three different mills, where they are gradually ground more and more finely, creating a consistent cocoa mass.

Pressing

The ground cocoa mass goes into the pressing device. In this process, cocoa powder is made and pressed into large “cocoa pies”; it is also here that the valuable cocoa butter is made. Both the powder and the butter are used in producing different Laima sweets.

Making of Chocolate

To make chocolate, other ingredients are added to the

cocoa mass. The recipes are kept secret and improved on a regular basis to bring the most delicious sweets to connoisseurs.

Mixing

To obtain the fine chocolate mass, it is thoroughly

stirred, thus enforcing the unique taste and aroma of chocolate. At the end of mixing more cocoa butter is added, which makes the chocolate mass flowing and homogeneous.

Tempering

To ensure the chocolate butter crystals take accurate shape, the chocolate mass is heated and then chilled until it reaches a particular temperature. This is necessary for the chocolate bar to shine and have good taste characteristics after cooling.

The Shaping of the Bar

The ready chocolate mass is filled into forms and cooled.

The end result: delicious Laima chocolate

After the chocolate mass poured in forms has cooled, is taken it out of the forms and packaged, the chocolate that reaches you is ready. The weeklong chocolate creation process from a cocoa bean to aromatic Laima chocolate has completed.

Thanks for attention!!!