Chocolate, why resist its call, why deny a greedy and sweet pleasure? Food as good as healthy (of course if eaten with moderation and judgment), is derived from the seeds of the cocoa tree. In the production of quality craftsmanship, chocolate is prepared using cocoa paste as made and packaged in the countries of origin , with the addition of ingredients and aromas. The preparation of the chocolate takes place according to specific steps: Mixing Concaggio Temperaggio Modeling Packaging. Mixing: starting from the basic ingredient of the cocoa paste, obtained by processing the cocoa beans, the other necessary ingredients are added, more precisely: - flux: cocoa powder, cocoa butter, sugar and vanilla; - milk: as above, but with the addition of milk or milk powder; - white: cocoa butter, sugar, vanilla, milk or milk powder. The mixture consists in mixing for a long time the mixture of ingredients in special mixers called basins, adding, if necessary, some cocoa butter. THE in the next phase is the temperament: cocoa butter tends to crystallize in an irregular way and the mass of melted chocolate must be cooled cautiously, so as to lead to the desired crystallization. Finally it is subjected to the modeling, where it is poured into molds that are placed in slight vibration to eliminate the air bubbles imprisoned inside.