Cocoa origin back

Cocoa origin
Cocoa origin CULTIVATION HARVEST BREAKING THE PODS FERMENTATION DRYING AND TURNING CLASSIFICATION AND TRANSPORT SORTING AND CRUSHING ROASTING GRINDING PRESSING MIXING WITH INGREDIENTS REFINING CONCHING PACKAGING MIXTURE OF INGREDIENTS FORMING PROOFING FRYING GLAZING FREEZING PACKAGING DISTRIBUTION

Cocoa Origin back

  • Cultivation

    Cultivation

    Our cocoa originates in the most fertile regions of Africa, mainly in the Ivory Coast and Ghana, where hot tropical equatorial forests are perfect environment for the cocoa tree.

    Cocoa is the main source of income for small farms in thousands of villages.

  • Harvest

    Harvest

    The cocoa tree flowers twice a year, but few flowers are fertilised and fewer still develop into fruit.

    The fruit takes six months to ripen and turn from green to orangey yellow.

    The best time to harvest is between October and March. Another, smaller crop is harvested between May and July.

  • Breaking the pods

    Breaking the pods

    The pods are broken to extract the seeds.

  • Fermentation

    Fermentation

    The pulp and beans are placed on banana leaves, covered and left to ferment.

    After seven days, the sugar in the fruit pulp breaks down generating the chocolate brown colour and flavour.

  • Drying and turning

    Drying and turning

    The cocoa beans are placed on bamboo mats and sun-dried for ten days. Then they are ready to be sold.

  • Classification and transport

    Classification and transport

    Cocoa producers take their valuable harvest to the collection centre, where the beans are classified.

    Samples are taken from each harvest, which are analysed to guarantee the quality of each batch. The sacks of cocoa are then sent to the chocolate factory.

  • Sorting and crushing

    Sorting and crushing

    At the factory, pebbles, debris and sand are removed, the beans are crushed and the shells removed, leaving the pure core.

  • Roasting

    Roasting

    The seeds obtained are roasted to release their characteristic chocolate flavour. This process affects the colour, aroma and flavour of the final product.

  • Grinding

    Grinding

    The roasted seeds are ground to make cocoa mass or pasta.

  • Pressing

    Pressing

    The cocoa mass can be pressed to obtain cocoa butter. If the solid part is left in the mass, the result is a solid product called cocoa press cake which is ground to obtain cocoa powder.

  • Mixing with ingredients

    Mixing with ingredients

    The ingredients that go into the glaze on our Dots® are cocoa powder, sugar and powdered milk, which are weighed and mixed in a blender.

  • Refining

    Refining

    The mixture then travels through a series of rollers until a smooth, fine paste is obtained.

  • Conching

    Conching

    The cocoa powder is kneaded for hours until the flavour is fully developed. During the conching process, vegetable oils, lecithin and flavourings are added to obtain, a liquid cocoa glaze with the desired viscosity and flavour.

  • Packaging

    Packaging

    The cocoa glaze is ready to be stored and shipped to the Dots® factory.

  • Mixture of ingredients

    Mixture of ingredients

    While each Dots® is kneaded, flour, water, oil, fat and yeast are added, among other ingredients.

  • Forming

    Forming

    A layer of batter of the correct thickness is formed to make the Dots®.

  • Proofing

    Proofing

    Once the Dots® are formed, the batter is proofed until the desired volume and texture are achieved.

  • Frying

    Frying

    The dots are fried to give them their delicious flavour and typical golden colour.

  • Glazing

    Glazing

    Once they are cool they are glazed with cocoa.

  • Freezing

    Freezing

    The product is slow frozen to -18ºC.

  • Packaging

    Packaging

    The product is packaged for distribution.

  • Distribution

    Distribution

    The product is distributed at a controlled temperature of -18ºC, guaranteeing that your Dots® are always in perfect condition.