At the beginning of the process of converting the dried cocoa beans into chocolate liquor, the beans are first passed over magnets and vibrating screens to remove any unwanted debris. The beans are then roasted whole, then winnowed or passed over infrared heaters to pop the outer shell. This shell is then removed by a winnowing process which separates the non-usable shell from the nib (raw cotyledon).
The roasted, de-shelled bean and/or nibs are ground to a fine particle size of about 100-120 ^m by different types of grinding machines, such as stone, ball, pin mills, etc.
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