 |
 |
|
|
|
In order to have proper visualization of this site Flash Player 8 installation is required Flash Player 8.
You can download it at Macromedia web site free of chargeMacromedia |
|
Each sample of the various stocks is tasted in the factory before it is approved for shipment; therefore, purchase does not take place based on description, but is based on the tasting of the sample itself.
When the cocoa arrives at Amedei’s factory, it undergoes a strict series of examinations to verify the qualitative standard. Then, various preliminary tests of acceptance reveal the quality of the beans, and allow the selection of different kinds of cacao and the codification according to their origin. |
|
In order to have proper visualization of this site Flash Player 8 installation is required Flash Player 8.
You can download it at Macromedia web site free of chargeMacromedia |
|
 The toasting, which requires a great experience, yields to develop the typical aromas of the cacao. To obtain a high quality chocolate, Amedei uses a personalized toasting according to the type of each single cocoa.
Once it is cooled, the cocoa goes to a "concasseur" which reduces the broad beans in "granules", separating the skin from the bean. |
|
|
In order to have proper visualization of this site Flash Player 8 installation is required Flash Player 8.
You can download it at Macromedia web site free of chargeMacromedia |
|
| the crushing , carried out through a traditional millstone, allows a liquid dough to result from the granulated broad beans, a defined mound or cocoa liquor, made of cocoa butter and the dried part of the broad bean. Then, the mound is mixed with the sugar (and with milk for the milk chocolate), and is refined up to 12 micron, according to Amedei’s standard. |
|
|
|
|
