Chocolate Production Steps

The chocolate-making process starts with cocoa liquor, which is then mixed according to the client’s specific recipe and application with other ingredients. In principle, cocoa liquor is mixed with cocoa butter, sugar, milk powder (for milk chocolate), cocoa powder and emulsifiers. For white chocolate only cocoa butter, sugar and milk are used.
At Altınmarka, the full process - from the blending of ingredients, to refining and conching is fully automated and computer-controlled to guarantee reliable, perfect results each time. Our production process is as follows:

1. Mixing

The chocolate-making process starts with cocoa liquor, which is then mixed according to the client’s specific recipe and application with other ingredients. In principle, cocoa liquor is mixed with cocoa butter, sugar, milk powder (for milk chocolate), cocoa powder and emulsifiers.

2. Pre-refing and refining

Fineness is one of the most important characteristic of the chocolate. For that reason, the mixture first goes through the pre-refining machine where it is ground smooth. The mixture then travels through 5-roller cylinders, which press the mixture until it turns from a doughlike consistency to a dry powder.

3. Conching

Conching is a critical process that develops the chocolate’s flavour through a kneading process that can last from a few hours to several days, depending on the recipe and application and is performed inside hightech conches. The product goes through three separate conching stages for maximum quality. After conching is completed, the liquid chocolate mass is stored in stainless steel tanks heated to approx. 45°C for final processing or delivery.

4. Tempering

Tempering is a carefully controlled process whereby the chocolate is subjected to a heating, cooling and reheating process. This reduces the size of the cocoa butter crystals and gives the chocolate a uniform sheen and crisp bite.

5. Moulding

The chocolate is now ready for moulding according to the client’s applications. At Altınmarka we supply couverture in the shape of 2.5 and 5 kg chocolate blocks and mediumsized chocolate coins. We also produce a range of chocolate drops, chunks, rolls etc. for inclusion or decoration purposes.

6. Cooling

After shape out cooling tunnel is used to obtain solid product before packaging.

7. Packaging

Packing of the products according to type, shape, etc. from 250g. to 25kg. Top quality, appropriate packaging materials and systems are used throughout to package the chocolate product in a range of practical package sizes for easy storage, delivery and use.