The recipe to chocolate's success.
After the nibs have been ground into a cocoa liquor, the next step is mixing.
Other raw materials are added to the cocoa liquor depending on the recipe and quality. In the case of standard milk chocolate there are three basic ingredients: cocoa butter, milk powder and sugar. All the ingredients are worked together in the mixer, or mélangeur, for about 10 minutes. Heated at the same time to roughly 104°F (40°C), the powdery and liquid ingredients blend together into a smooth, fine, workable mass.
This chocolate mass is already similar in taste to the final chocolate product, but its grain size means that it still feels “gritty” on the tongue. The individual particles still have to be much finer. So the mixture is conveyed on to the next processing step: refining.