A part of the liquid chocolate is processed further into blocks…
Chocolate taking shape
… drops or other solid shapes.
To do so, the liquid chocolate must first be tempered so it can eventually harden. Tempering ensures the formation of the right cocoa butter crystals so that the chocolate will harden into shiny, hard and solid shapes. Only when it has been tempered, the chocolate can be poured into molds or deposited as drops and finally cooled.
During cooling the chocolate becomes hard and shiny so that it comes out of the molds in perfect shape and can be packed.
The blocks, drops or other shapes can now be transported to the storage and distribution center.