In modern chocolate manufacturing, automated equipment has replaced the manual processes that traditionally relied largely on the experience and skill of the chocolatier. For quality control purposes and customer satisfaction, it is increasingly important to apply the correct processing conditions and controlling parameters, such as time, temperature, moisture content and the relative humidity of the surrounding air. The careful choice of these parameters will not only aid the manufacturing process, they will ensure a top quality product straight from the factory, and after a period of storage.
