Chocolate

The careful selection of raw materials from their countries of origin, expertly crafted blends of cocoa masses, and meticulously balanced mixtures of different origins, alongside recipes fine-tuned by our Research & Development team, are all key aspects that ensure a chocolate with superior organoleptic properties and excellent workability. To guarantee a high-quality chocolate, advanced technology is skillfully integrated: Unigrà has dedicated multiple production lines specifically for chocolate, all incorporating the latest technology available on the market, with careful attention paid to every aspect of the production process.

High-precision mixers ensure optimal dosing of different ingredients. Pre-refiners and roller refiners (equipped with laser control) ensure the correct granularity of the products. Modern conches automatically monitor temperature and timing during the conching process—essential for eliminating the natural acidity of cocoa and achieving the desired aromatic profile in chocolate.

Molding takes place in cooling tunnels up to 90 meters long, where the tempered chocolate is cooled slowly and uniformly, allowing for the perfect crystallization of cocoa butter and thereby guaranteeing an impeccable chocolate.