THE TREE STANDS IN THE SHADE, IT CAN'T BE IN THE SUN.
Chocolate Elaboration Process
How do we make
our chocolate?
More than a century dedicated to the pleasure of working for pleasure.
The most exquisite chocolates and chocolate bars are made at our facilities every day. Find out about how the best chocolate is made step by step though our production process.
THE COCOA PODS ARE ABOUT 20 CENTIMETRES LONG
THE TREE GROWS UP TO 600 AND 700 METRES TALL AND THRIVES IN TEMPERATURES OF ABOUT 25º
THE TREE GROWES AT HEIGHT OF 600 OR 700 METRES OF LATITUDE AND THRIVES IN TEMPERATURES OF ABOUT 25º
1.
Selection of raw materials
The secret of making chocolate at Chocolates Valor lies in the selection of some of the best cocoa beans from different parts of the world.
The sugar and the milk are for our products that do contain these the other basic ingredients used to make the delicious Valor Chocolate.
2.
Mixing
Once some of the best cocoa beans in the world have been selected, Chocolates Valor makes the exact amount of the mix following our own recipe, which is the result of more than 130 years of experience.
Our chocolate making process
Maximizes the quality of the end product
3.
Roasting and grinding
The clean seeds pass to the toasters, the degree of the toasting gives the cocoa it’s aroma and characteristic flavor of Valor Chocolates, at the same time it makes it easier the process of shelling, where it finally separates the shell from the grain.
The treated cocoa bean is then ground into small pieces called nibs.
4.
Blending and mixing
The nibs are ground into a very thin mass or cocoa liquor and the acidity in it is then removed. During the process, this liquor is mixed with the cocoa butter, sugar and milk.
5.
Refining
The mixture is processed using the roll refiner to turn it into very fine powder, with a size of 17 microns.
6.
Conching
After that high tech mixers are used to combine the appropriate amount of the ingredients to obtain the chosen type of chocolate.
A process that lasts eight hours on average to turn the chocolate mass from a solid to a liquid.
7.
Grinding
On the moulding and unmoulding line the mass is tempered and put into the moulds that will give the chocolate its definitive shape.
Finally the chocolate cools down, it is wrapped and distributed.
8.
Tasting
We think of everything right down to the tiniest detail when we make chocolate, every instant, every moment, so that you can slowly relax and enjoy it, delight all your senses… awakening your most intimate cravings of pleasure.
Chocolate Museum
Come here to discover all chocolate secrets
Find out about our chocolate making process, from the bean to the bar. We put tender loving care into each step to supply exquisite and excellent chocolate.
Chocolate Museum
Our History
Master chocolatiers since 1881.
Discover the milestones in the development of Chocolates Valor over the years. It's a very sweet story.
History