Melts the heart of every cocoa bean.

After the cocoa beans have been broken to separate the crushed kernels known as nibs, these are conveyed to pre-grinders and fine-grinding mills, where they are crushed even more finely.

The fine-grinding mills contain a ball mill containing lots of tiny metal beads. As they rub against one another, this milling process breaks up the tissues of the broken cocoa kernels. The frictional heat melts the cocoa butter in the beans, creating a strongly coloured dark brown liquid which already has an aromatic scent of chocolate: the cocoa liquor.

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