Over a Century Dedicated to the Pleasure of Working for Pleasure
Every day delicious chocolates and the most exquisite chocolates leave
our modern installation. Find out how the finest chocolate is
prepared step by step in our product process.
Chocolates Valor's factory is located in Les Mediasses, Villajoyosa,
a place with a long chocolate-making tradition.
This factory is equipped with state-of-the-art technology and
precision machinery, with a production capacity of 45 tons per
8-hour working day.
Step 2: Cocoa
Chocolates Valor's secret to chocolate making is based
on the selection of the best cocoa beans from different
parts of the world.
Sugar and milk - for varieties containing these ingredients
- are the other basic materials used to make delicious
Valor chocolate.
Step 3: Mixing & Cleaning
The mixture and exact proportion of the different
varieties of cocoa from Ecuador, Ghana and Panama,
coupled with the removal of up to 20% of the
original raw material, distinguish Valor chocolates
from other products.
Step 4: Roasting & Grinding
The clean cocoa beans are transported to roasting
machines. The degree of roasting gives the cocoa
the aroma and taste characteristic of Chocolates Valor,
and at the same time facilitates the shelling process
in which the shells are finally separated from the beans.
The cleaned cocoa beans are pressed and broken into small
pieces, which are known as nibs.
Step 5: Liquidizing & Mixing
The cocoa nibs are ground until a thin
cocoa paste or liqueur is obtained from which the acidity
is extracted. The process concludes with the combination
of this liqueur and the cocoa butter and sugar.
Machinery incorporating state-of-the-art technology
mixes the appropriate proportions of ingredients to
obtain the selected type of chocolate.
Step 6: Refining
The mixture is passed through refiners, which convert
it into a very fine powder, measuring approximately
17 microns in diameter.
Step 7: Conching
The powder is put into large warm conching
recipients with turning arms which move and beat
the chocolate for hours until a fine and homogeneous
liquid is obtained.
Step 8: Moulding & Demoulding
When the mixture reaches the moulding and demoulding
section, it is cooled and deposited in moulds where
the chocolate is given form.
Step 9: Packaging & Distribution
Finally, the product is cooled and distributed.
Step 10: Casting
When we make chocolate, we take care of every small
detail, every instance and every moment so that you can
slowly savour its exquisite taste, without a
hurry in the world, a treat for all your senses...
and awakening your most intimate desires of pleasure.