Chocolates Valor

Chocolate Elaboration Process

How do we make
our chocolate?

More than a century dedicated to the pleasure of working for pleasure.

The most exquisite chocolates and chocolate bars are made at our facilities every day. Find out about how the best chocolate is made step by step though our production process.

Cacao
El árbol vive a la sombra

THE TREE STANDS IN THE SHADE, IT CAN'T BE IN THE SUN.

Los frutos del cacao

THE COCOA PODS ARE ABOUT 20 CENTIMETRES LONG

Crece en altitud

THE TREE GROWS UP TO 600 AND 700 METRES TALL AND THRIVES IN TEMPERATURES OF ABOUT 25º

El árbol no florece hasta los 5,6 años

THE TREE DOESN'T FLOWER UNTIL IT IS 5 OR 6 YEARS OLD AND IT PRODUCES 8 KG OF COCOA

1.

Selection of raw materials

The secret of making chocolate at Chocolates Valor lies in the selection of the best cocoa beans from different parts of the world.

The sugar and the milk are -for our products that do contain these, the other basic ingredients used to make the delicious Valor Chocolate.

Descubre que hay detrás del placer

2.

Mixing

Once some of the best cocoa beans in the world have been selected, Chocolates Valor makes the exact amount of the mix following our own recipe, which is the result of more than 130 years of experience.

Our chocolate making process
Maximizes the quality of the end product

3.

Roasting and grinding

Las semillas limpias pasan a las tostadoras, el grado de tueste confiere al cacao el aroma y el sabor característicos de Chocolates Valor, a la vez que facilita el proceso de descascarillado en el que se separa, definitivamente, la piel del grano.

The treated cocoa bean is then ground into small pieces called nibs.

4.

Blending and mixing

The nibs are ground into a very thin mass or cocoa liquor and the acidity in it is then removed. During the process, this liquor is mixed with the cocoa butter, sugar and milk.

5.

Refining

The mixture is processed using the roll refiner to turn it into very fine powder, with a size of 17 microns.

6.

Conching

After that high tech mixers are used to combine the appropriate amount of the ingredients to obtain the chosen type of chocolate.

A process that lasts eight hours on average to turn the chocolate mass from a solid to a liquid.

7.

Moldeo

On the moulding and unmoulding line the mass is tempered and put into the moulds that will give the chocolate its definitive shape.

Finally the chocolate cools down, it is wrapped and distributed.

Degustación

8.

Tasting

We think of everything right down to the tiniest detail when we make chocolate, every instant, every moment, so that you can slowly relax and enjoy it, delight all your senses… awakening your most intimate cravings of pleasure.

Selección exclusiva cacao

Chocolate Museum

Come here to discover all chocolate secrets

Find out about our chocolate making process, from the bean to the bar. We put tender loving care into each step to supply exquisite and excellent chocolate.

Chocolate Museum
Selección exclusiva cacao

Our History

Master chocolatiers since 1881.

Discover the milestones in the development of Chocolates Valor over the years. It's a very sweet story.

History

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