ChocolateFactory / Cleaning and roasting
The new creative centre for chocolate has a surface of 5,200 square metres because the transformation of the bean into chocolate is a rather complex procedure.
Hot start
Even though every bag of cocoa was already subjected to several quality tests in its home country, it will be put to the test once again and cleaned thoroughly before processing it at the ChocolateFactory. Afterwards the cocoa beans will be roasted for approx. 35 minutes at 130°C – 145°C. During the roasting the cocoa develops its typical aroma and afterwards the beans will be debacterised.
During this process even the heat is homemade. Cocoa shells and wood chips are burned in a small steam plant which is located behind the factory. In this way no waste arises from the production and the steam plant ensures an ecologically justifiable heat generation. And since the processing of chocolate requires a lot of energy, the power for the entire plant is obtained from the Weizer Naturenergie GmbH because renewable energy will keep the motor of creativity running even in the future.
