巧克力是……精制的

单级或两级加工和球磨。由于完美的粒径和均匀的分布，精炼系统已经进化到使巧克力糊达到最佳的适口性。

当可可荚，生长在可可树（可可树）上的果实成熟时，它最多可以含有40颗可可豆。在收获、发酵、干燥和烘烤之后，是提炼、煮、回火和最终成型的时候了。所有这些过程都很重要，为了获得好的巧克力和精炼的作用是不可低估的。这种操作的目的是制造一种在味觉上产生正确感觉的巧克力，换言之，一种既没有砂砾也没有粘性的巧克力，通过将颗粒的大小减小到不超过25μm就可以得到这种结果。事实上，我们的味蕾感觉到颗粒大小超过20-25μm。但是，粒径不应太小，否则需要在以下步骤中添加更多的可可脂，以减少混合物的过多粘性。良好的精炼不仅取决于粒子的最终尺寸，还取决于粒子分布的均匀程度。最后，最有效的精炼结果是含有25%到27%脂肪含量的糊状物。

辊式精炼系统
精炼是通过使用一个由两个/三个或五个光滑辊子一个叠在另一个上面的轧机来完成的。如果使用的糖是粉末状的，精炼过程直接从五辊精炼器开始。另一方面，如果使用的是具有较高颗粒度的糖晶体，颗粒的大小必须在二-三辊精炼机中减少，然后才能在五辊机中完成这一过程。这被称为两个步骤的过程，首先是预精炼，然后是实际精炼步骤。预精炼的目的是为了减小粒度，特别是糖的粒度，使粒度从400微米到1000微米，以获得80到120微米之间的整体粒度。糖颗粒的研磨也会使其他成分吸收脂肪。巧克力酱会更紧凑，为接下来的精炼阶段做好准备。无论是在预精炼机还是精炼机中，曾经由花岗岩制成、现在由不锈钢制成的轧辊之间都有不同的装置隔开，每个轧辊都受到不同程度的压力。距离或光线决定磨削的水平，而工作面或精炼工作台取决于轧辊本身的长度，目前的长度在1 - 2.5米之间，强度不同。在五辊精磨机中，下辊轻微堆叠，起到给料机的作用，使膏体向上移动到第二辊和随后的辊中。 These rollers rotate at a higher speed in order to capture the paste, causing it continue to move up and they exert a grinding force that is higher and higher at each roller level in order to reduce the particle size. One of the fundamental keys to success in the refining process is this varying speed between the rollers, as this is required to make the chocolate paste move upwards between the spaces between the rollers. Roller pressure is hydraulically controlled. The cold water that circulates inside each roller serves to lower the heat that develops due to friction from the roller movement and contact with the paste. With this method, the temperature of the chocolate paste is reduced to around 25°C at detachment. Roller temperature is regulated to decrease or increase the adhesion of the chocolate paste to the roller. For quick moving products, the roller temperature will be reduced and vice versa in the opposite case. The product passes from one roller to the next and is scraped off the top roller at each conching step. The chocolate paste being processed in the refining mills must be homogeneous so as to render a uniform production batch. The operation is optimized when the amount of fat in the product ranges between 22 and 30%. Modern refiners are able to work 1,200 kilograms per hour of product at a refining level of under 18-20 micron. Lower volume production runs are required for greater fineness in the final product and are accomplished with smaller roller slits and vice versa. The rollers can bend in the centre during the rotation and this deformation can have a negative effect on the refining since we are dealing with a particle size that is measured in microns. To avoid this problem, which puts the whole refining process at risk, the rollers are designed to be curved outwards in the middle and the curve must be well-calibrated. Refining systems are regulated based on different parameters like roller temperature, number of rotations of the lowest roller, pressure between the rollers, and the intensity of the power line that feeds the motors. Regarding the efficiency of the refining process, it has been demonstrated that the two step process is better than the single step one. Pre-refining produces a chocolate mass with an optimal granularity at the initiation of the real refining step and results in higher productivity (10-20%) and a more homogenous product in the end. It’s possible to regulate the rheological characteristics of the paste to be refined and to reduce the amount of fat in the chocolate paste. There is an improvement in the aromatic qualities of the mass of processed chocolate since the use of sugar in powdered form can cause an off-flavour, especially a metallic taste derived from the grinding of the sugar itself. The single step process, in addition, requires higher energy costs and more mixing time. The models of refiners on the market today are built to provide greater precision and reliability as well as higher production capacity, accessibility for inspection and cleaning, with significant lower maintenance efforts due to improved positioning of the refining rollers. Software controls are also available to ensure that the machine doesn’t run without product. It’s possible to manage the work cycle both automatically with PLCs or manually.

球磨机精炼生产线
与辊磨机并列的是球磨机，它与要求30%脂肪含量的配方配合得很好。用这种方法加工的产品（用于涂抹、填充和加冰的奶油、用于冰淇淋、巧克力或化合物的奶油）的细度根据精炼时间而变化，可以达到20-22微米的粒度。这些精炼厂经济实用，用途广泛，采用不锈钢制造，具有很高的抗腐蚀性，生产能力从25公斤到500公斤不等。这些机器配备有一个预混合罐，在那里可以引入各种配料。有一个软件，可以遵循多个配方，调节不同的参数，如时间，精炼温度以及配方成分的数量。实际的精炼是通过搅拌轴和搅拌臂以及在双壁研磨槽中旋转的回火钢球进行的。要改进的各种元素以相同的方向移动，但速度不同，使手臂末端的球的速度提高，但在坦克边缘几乎不存在。这样，球与室壁之间的摩擦减小，磨损减小。在这种情况下，冷却不是通过水处理进行的。球磨机必须以分批或连续方式工作。搅拌轴和搅拌臂都可以是中空的，以便在精炼过程中注入受控的氧气/空气和氮气。过滤和消毒的空气/氧气功能，以加强氧化，使产品具有更好的质量比传统的辊精炼与海螺效果。另一方面，氮气的流入会产生一种惰性气氛，阻止巧克力糊的氧化。在这两种情况下，外部湿度和环境空气中其他不需要的气味都可以得到控制。