The Xocai Nib Processing

Once the pieces are hulled, they are called nibs. The xocai nibs are flattened to release the cocoa butter. This method includes sometimes heating the nibs and sometimes not. After that, the mix is ground to make a thick paste. This paste is known as chocolate liquor. In spite of the name, chocolate liquor does not include any alcohol. The nibs are treated with an alkali if Dutch processed cocoa is preferred.

If the cocoa butter is taken out of the chocolate liquor, xocai cocoa powder is prepared. This can be accomplished using numerous various methods. These processes involve heated or cold processing methods. 75 to 90% of the cocoa butter is taken put of the chocolate liquor. The quantity of xocai cocoa butter left in the mixture decides the fat content of the cocoa powder.

The chocolate liquor can be permitted to harden at this point. If this happens, it produces baker’s chocolate. This unsweetened, somewhat bitter chocolate is used for baking and making candy.

Xocai dark chocolate is produced by adding extra cocoa butter into the chocolate liquor. Milk chocolate is prepared by adding additional cocoa butter and milk (typically powdered milk). However, white chocolate is made with chocolate liquor. The cocoa butter is then used to give it that chocolate flavor. If you are making a dipping chocolate, you only need to add more cocoa butter. Also sugar or other sweeteners are added. Vanilla or other flavorings can be put in at this point. Another ingredient that sometimes is put in is lecithin. Lecithin all of this mix easier and makes the chocolate smoother. So if you love chocolate you will adore Xocai the healthy chocolate.