Episode 14 - From cocoa to chocolate

Three key elements define a chocolate: its flavour, its colour, and its texture.

When the cocoa arrives at the factory in bags, a long and intensive process begins to shape and finetune these three aspects: splitting the shell, roasting, grinding, pressing, conching... The goal? To achieve the "perfect chocolate".

This final episode of the Cocoa Documentary shows the different steps in the chocolate making process which together hold the key to the perfect chocolate. Finding new cocoa flavours and to achieve better quality and stability is an ongoing challenge.

"To bring better quality, greater stability to the product we will deliver to our clients."

Christophe Leclerc - R&D operations manager, Louviers, France

"It’s always what we call the trilogy for me: the flavour, the colour and the texture."

Philippe Troplin - Cacao R&D, Louviers, France

"The perfect chocolate must have a good taste and also should be pleasant to look at, and at the same time tempting, we should be willing to taste it."

Valentine Detalle - Chocolate R&D Cacao Barry, Meulan, France

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