How to make chocolate

The original ratio of mixing or way to crush and smelt  varies with the individual.

So various taste of chocolates are made if it was made by the same cacao.

Way to crush
Cacao were crushed into about 10~30μm. The feel of chocolate result from the size of cacao piece. If the cacao pieaces are too large,you feel rough when you eat. And if they are too small,
you feel they remain in your mouth. Viscosity or feel of chocolate varies even if  amount of oils and fats is same  because the surface area of cacao pieaces varies with size of them.

Way to smelt
It is the most important condition that heat and consistency of chocolate dough in way to smelt.If a degree of smelting is low level, you may feel messy or bad smell .And the level is too high, taste of chocolate is vanished.So, producters smelt carefully to keep the best condition of taste.

Tempering
The temperature affect  taste of chocolate.There are six kinds in crystallization of cacaobutter.
There are five types of temperature that chocolate melt from 17 ℃(typeI) to 34℃(typeVI),and if you use the same ingredients, feels on the tongue are different with the types.It is said that typeV is the best.The ratio of each types of chocolate crystals change with change of temperature,and feel on the tongue and quality is also change. The temperature is changed  with the process,so there are many combination of them.Establishment and plan of temperature is an important know-how,many big companies initimate them secretay.