Fine temperature regulation goes through every stage of chocolate production, to which we’ve dedicated specific posts in recent months, starting with the roasting of the cocoa beans, through refining, conching, and tempering.
Now we come to the final stage: forming and cooling, where the chocolate is poured into molds and finally takes its shape.
After tempering, the chocolate mass is rapidly cooled to crystallize uniformly and achieve the ideal consistency. Low, stable temperatures, around 10-15°C, are essential to ensure the chocolate solidifies without defects, such as air bubbles or irregular surfaces. TCU thermal control units also ensure that the process runs smoothly during this phase, avoiding thermal shocks that could compromise product quality. Furthermore, well-managed cooling speeds up production times and optimizes the efficiency of the production line.
The magic of chocolate ends with this phase, leaving us with perfect bars, ready to be packaged and enjoyed. A precision work that transforms each piece into a masterpiece!