Cocoa nibs

Taking after the kibbling procedure, the nibs experience the granulating procedure whereby warmth and weight are utilized to express about each drop of fluid inside every nib. Two fluids are communicated: cocoa alcohol and cocoa margarine. Cocoa alcohol is not alcoholic; it is so named in light of the fact that it streams out in fluid structure. Cocoa alcohol is a profound, dim chestnut shading, to a great degree fragrant with a rich, sharp taste. Cocoa alcohol can legitimately be considered as the "substance of the bean". Cocoa alcohol contains more than 300 substance exacerbates that give chocolate its addictive, Spanish fly and happiness affecting characteristics. The alcohol confers the unmistakable flavor and fragrance to completed chocolate.

VERA MIKLAS - modelling chocolate