GRINDING THE CACAO NIBS

Cacao nibs, now isolated from their husks, are ground into a smooth texture called cacao mass using a melanger. This thick paste consists of cacao solids and cacao butter—both of which are present, generally in equal proportion, within cacao nibs. Cacao nibs transform into paste with surprising speed, yet the entire process of turning solid into liquid takes multiple days. To fully break down cacao nibs into imperceptible particles, a melanger crushes material between two large wheels. Heat and friction over time reduces solid bits of cacao into tiny particles and releases fat within the plant, resulting in creamy, decadent chocolate.