The Final Steps in the Xocai healthy chocolate making process

After all the preferred xocai ingredients are put into the healthy chocolate mix, it goes through a method called conching. A conche is a container that is filled with metal beads. These beads operate like grinders. The xocai healthy chocolate is kept on light heat, either through artificial means or by the warmth created from the resistance of the conching itself. Continuing to stay heated long enough to be flexible; the blend is continuously stirred and mixed. The conching method makes the bits of cocoa, sugar and other ingredients too tiny for the tongue to sense. This makes the chocolate feel so smooth when you get it in your mouth. The chocolate will be higher in quality the longer the chocolate is conched. However, there is a point where too much conching breaks down the chocolate and turns out an oily product.

A number of chocolates go through a kneading method before the conching to make the combination even smoother. The more advanced the quality of the chocolate and the steeper the price, the more time is used in the processing steps.

The last step is known as tempering. Tempering is a method of continually heating and cooling the chocolate. Tempering is responsible for the shiny appearance of your chocolate, the crack when you break it and the melt in your mouth texture. The real melting temperature of correctly tempered chocolate is 37°C. Today, computers control the tempering.

The chocolate is finally ready to be molded into xocai healthy chocolate bars and products or any shape the companies requests, packed up and sold.