Abstract: Chocolate is ground in order to obtain a very small average particle size. A determined viscosity is necessary for further processing. In order to keep as small as possible the fraction with particle size lying above the desired value and having an adverse effect on the taste of the final product, according to the invention the process mass is circulated in a cycle incorporating a grinding device and a ball mill. This has the result of accelerating the grinding process and reducing the inconsistency in the distribution of the particle size.

Abstract: Chocolate is ground in order to obtain a very small average particle size. A determined viscosity is necessary for further processing. In order to keep as small as possible the fraction with particle size lying above the desired value and having an adverse effect on the taste of the final product, according to the invention the process mass is circulated in a cycle incorporating a grinding device and a ball mill. This has the result of accelerating the grinding process and reducing the inconsistency in the distribution of the particle size.

Abstract: Chocolate is refined by so-called conching. This is carried out in a device whereby the mass is spread out in a thin film and exposed to the air. Among other things, the viscosity is reduced as a result. By subjecting the chocolate mass directly prior to the spreading in a thin film to high shear stresses, a further reduction in viscosity takes place. The invention provides a device wherein, directly preceding the spreading out in a film, the mass is subjected to high shear stresses by means of arranging radially directed pins on a drive shaft.