Our Chocolate Making Process

There are lots of different chocolate making traditions, methods and machinery that are used by chocolate makers across the world.While each maker will have their own, sometimes secret way of making chocolate, we've learned that it all comes down to 3 key stages in the process:

REFINE, MIX & CONCH

Explore the Manufactory with Chocolate Tempering

Refining - breaking the cocoa nibs and ingredients into small, smooth particles

Mixing - ensuring all ingredients are evenly distributed throughout the chocolate mixture

Conching - warming and stirring the chocolate to bring all the flavours together

Here at York Cocoa Works we have our 2 melangeurs, affectionately known as Mary and Henry, that undertake all of these process stages in the same machine as a single batch.

But each environment is different and our access to ingredients and technology consistently differs, so there is no single ‘perfect’ way of making chocolate.

Book your Manufactory Tour