
This report provides the cost structure of dark chocolate production from conching and tempering processes. The cocoa beans are fermented to bring out the full flavour potential of the cocoa beans.
Last Updated: January, 2025
This report provides the cost structure of dark chocolate production from conching and tempering processes. The cocoa beans are fermented to bring out the full flavour potential of the cocoa beans. These fermented beans are then dried to avoid the growth of mould before being roasted to enhance the colour and taste. The outer shells of the cocoa beans are removed to get the inner nibs. These inner nibs are alkalysed with a mild alkali solution, which helps reduce the bitterness. These alkalysed nibs are processed in a conching press, which converts the nibs into a creamy textured paste. Cocoa butter is added to this paste before it is tempered into crystallised forms and moulded into dark chocolate bars/blocks.
The project economic analysis provided in the report discusses a Germany-based plant:
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