Samar da cakulan mai daɗi da daɗi kuma ba za a iya raba shi da rawar injin samar da tururi ba

Chocolate abinci ne mai dadi da aka yi da koko foda. Ba wai kawai dandano ne m kuma mai dadi, amma kuma ƙanshi yana da ƙarfi. Chocolate mai daɗi kyakkyawa ne ga kowa da kowa ya je kayan zaki, don haka ga yadda ake yin shi.
Ana dafa waken kokon a bushe, a gasa shi kafin a sarrafa shi ya zama ruwan barasa, da man koko da kuma garin koko, yana haifar da dandano mai kamshi. Wannan dandano mai laushi na halitta ya ƙunshi cakulan. Waken koko da aka tattara sabo yana buƙatar a haɗe shi a cikin kwantena na zafin jiki akai-akai don samar da ƙamshin cakulan. Fermentation yana ɗaukar kimanin kwanaki 3-9, lokacin da wake na koko a hankali ya juya launin ruwan kasa.
Sai a bushe a rana. Gakin koko har yanzu yana ɗauke da ruwa da yawa. Don ajiya da sufuri, dole ne a cire ruwa mai yawa daga cikin wake. Hakanan wannan tsari yana ɗaukar kwanaki 3-9, kuma waken koko wanda bai cancanta ba dole ne a tace shi bayan bushewa. Injin busar da kokon wake yana da fa'idodi fiye da hanyar bushewar gargajiya na gasa ko bushewar tanda. An bushe waken koko a cikin daki mai bushewa da injin Nobeth na busar da tururi, kuma ana daidaita zafin da ya dace ta yadda wake koko yana dumama daidai gwargwado. Nobeth koko mai bushewar tururi janareta yana ci gaba da yin aiki don samar da isassun iskar gas don gujewa matsalar rashin isassun zafi daga tushen zafi da bushewa mara inganci. Kuma tururi mai tsafta ne, kuma wake na koko kuma ana iya bushewa daidai gwargwado.
Sannan a aika zuwa masana'antar sarrafa cakulan. Cakulan da aka aika zuwa masana'antar sarrafa shi ana fara toya shi, kuma ana toya shi cikin zafin jiki na awanni 2. Bayan wannan tsari, wake na koko na iya fitar da ƙanshin cakulan mai ban sha'awa.