But most importantly they invented the country machine.

The most important machine in the making process of chocolate.

It makes chocolate smoother sweeter and creamier.

But what else makes sweet chocolate so distinctive?

Well today we're going to see how this turns into this beans are from the forest area variety which has a powerful taste of chocolate with no flowery aromas.

A favorite for the swiss in Geneva sources is cocoa beans from Ghana where they're fermented and left to dry in the sun to bring out their full flavor.

Once the beans make it to the factory, which I know is a bit loud.

The shells are broken so francois can expect the beans.

Look at it was okay.

Is on the yeah the traffic, your military monkeys.

Brown colour beans are ideal.

While the valid ones are more acidic but not all the acidic beans are tossed out.

About 30% of any batch of beans are violet because maintaining some acidity is important for Swiss chocolate at this stage or not After they're cleaned here.

300 kg of cocoa beans are roasted in the cylinder at 135°C box.

Get out well, yeah.

At the end of the roasting the cocoa Nibs should separate easily from the shell called the husk to do that uses this machine from 1937.

It works by cracking the beans and then blowing away the husks with a fan francois takes us to another level of the chocolate factory here.

The needs that we have just distracted are being ground.

The grinding process actually starts to change the composition of the cabin which is mostly made up of fiber and fat in the robe.

In the fiber coats.

The fat at the end of the homemaking process, it will be the fast coating the fiber, creating a silky smooth chocolate.

Hey, don't cellphone 43 machine for one of your subjects, the fat might still be trapped in the fiber by heating it up in the grinding process has definitely brought its acidity to life.

Oh, so therefore The liquid form marks the end of a lonely road for chocolate.

This mixer contains about 750 kg of chocolate liquid powder, milk and sugar.

The Swiss first combined milk with chocolate in 1875 but they learned it was better not to use liquid milk because the liquid and the fat do not bind.

So they opted for powder milk.

Given chocolate as mover texture Francois uses whole make with at least 26% fat for its milk.

Chocolate recipe here at yeah, 106.

Now the conveyor belt is leading our chocolate to a roller.

This is yet another step to refine the paste.

They measure the size of the tiny particles of fiber in the paste down to the micron which is 1000 of a millimeter.

The tiny particles in our chocolate paste are now at 300 microns And the goal is to refine them to as little as 18 with these rollers.

The way to know if the chocolate is at the right micro level is a fluidity test here is mixing it with paraffin for the test.

Ella only.

That's a Here we go 18 microns.

The paste is perfect to go ahead with the counting.

Before the machine was invented, chocolate makers struggled to give chocolate a velvety texture and instead their final product was coarse and dry.

Now counting works with a combination of grinding and mixing movements.

It's done in two stages in two different country machines in the first one, the chocolate is still dry and almost looks like a powder.

The left into a shoe.

Just saying in the second country machine, the acidity is removed and the fat is extracted from the fiber, making the paste smoother.

In total, the country can last from eight hours up to a whole day, depending on how the pace responds.

Hold on After crunching the pace will still be a bit thick.

So based on its fluidity will run another test and add some cocoa butter.

Cocoa butter is nothing more than the fat will be talking about this whole time.

The chocolate conscious for another 40 minutes and then it's ready.

But just to make sure that the fat is caught in the fiber.

The way we wanted to let's run another frigid test, wow, of course.

No tour of a chocolate factory is complete without a visit to the chocolate.

Yeah, francois and his team create everything from small chocolates to speak.

Chocolate cauldrons embellished with Geneva's coat of arms.

They're called mommy.

And they are eaten in the cities.

But as much as I would like to attempt making my old cauldron, my chocolate making skills are not at this level yet, So francois decided it's best to go for a simple bar.

Okay.

Mhm.

Mhm.

Who santa?

Mm.

Yeah, they're really good.